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Friday, April 19, 2013

Barbacoa Beef Salads with Black Bean Avocado Salsa

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 We are kind of digging Mexican-flavored salads lately. When Amanda posted the recipe for copycat Chipotle-style Barbacoa, I was tempted to make it and use it to recreate burrito bowls, my meal of choice whenever we dine at Chipotle. Then I remembered the steak salads with chimichurri dressing and decided to use the beef atop a salad.
I kind of threw together the rest of the salad with what we had on hand, which is why the pictured version has no cheese. I highly recommend topping it with some shredded Mexican cheese or even queso fresco. The black bean salad was a fresh accompaniment to the moderately spicy meat and there were enough juices from the meat and the salsa that no dressing was needed. After the picture we also topped our salads with sour cream, another addition you shouldn’t omit!
This was a near-perfect dinner, the only thing missing being Chipotle’s salty tortilla chips. I’m willing to overlook the tortilla chips to make a meal that’s both healthier and cheaper at home! I froze about half of the meat and have plans for how to use the remainder, so stay tuned for more barbacoa goodness!

One Year Ago: Braided Cherry Danish
Two Years Ago: Oatmeal Raisin Bars
Three Years Ago: Pesto Sweet Potato Gnocchi with Spinach, Zucchini, and Goat Cheese

Barbacoa Beef Salads
beef from Fake Ginger

for the beef-
-1/3 cup apple cider vinegar
-4 tsp minced garlic cloves
-4 tsp cumin
-2 tsp oregano
-1 tsp ground black pepper
-1 tsp salt
-1/2 tsp ground cloves
-3 tbsp lime juice
-3-4 chipotle chiles in adobo
-2 tbsp vegetable oil
-3/4 cup chicken broth
-3 bay leaves
-4-5 lbs chuck roast

for the salad-
-3 heads romaine, chopped
-1 can black beans, drained and rinsed
-1 red pepper, diced
-1 small red onion, minced
-1 jalapeño, seeded and minced
-1/2 cup chopped cilantro
-1 avocado, diced
-juice of 2 limes
-sour cream and cheese, for serving

1. To make the sauce for the beef, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chiles in a blender and blend until smooth. 
2. Remove most of the fat from the roast and cut into large chunks (approximately 6 pieces). Heat oil in a large skillet over medium-high heat. Once hot, add chunks of meat and sear on all sides.
3. Place the beef in the slow cooker and pour sauce on top. Add chicken broth and bay leaves. Cook on low for 6-8 hours. Remove meat and shred. 
4. To make the salsa, add the black beans, pepper, onion, jalapeño, and cilantro in a small bowl. Toss with the juice of two limes. Cover and refrigerate until ready to eat. Just before serving, mix in avocado.  
5. To assemble salads, divide romaine amongst plates. Top with beef and salsa. Serve with shredded cheese and sour cream, if desired.