Whole30, Paleo, Gluten Free.
Fried Plantains topped with spicy Instant Pot or Slow cooker Barbacoa Beef, smashed avocado, and pickled onions.
Pat your roast dry with a paper towel and season on all sides with salt and pepper.
Set the Instant Pot to Saute mode, heat about 3 tbsp of oil, and brown the roast for about 2-3 minutes per side.
Add in all the other ingredients and set to High Pressure for 70 minutes. Allow for a Natural Pressure Release.
With forks, pull the tender beef apart, setting aside any large fatty pieces. Add the meat back into the Instant Pot and set to Saute mode. Bring to a simmer and cook together for about 3-4 minutes, stirring.
Peel and slice the plantains into 1/4 inch slices.
In a large skillet, heat coconut oil and ghee over medium heat.
In batches, add the plantain slices to the skillet and pan fry for about 1 - 1.5 minutes per side. Like potatoes, they should gently release when they're ready to be turned (they should be golden brown).
Flip the plantains and cook for an additional 1 - 1.5 minutes. Remove them from the pan and set on a paper towel lined plate. Sprinkle with salt.
Slice the lime and cilantro. Cut the avocado in half, remove the pit, and smash the flesh with a fork.
Assemble the sliders by topping each plantain slice with a bit of smashed avocado, Barbacoa beef, and sliced pickled onions. Sprinkle with salt and pepper, a little cilantro and a squeeze of lime!
Be sure to get my pickled onion recipe!