Fried Plantain and Barbacoa Beef Sliders
Whole30, Paleo, Gluten Free Fried Plantains topped with spicy Instant Pot or Slow cooker Barbacoa Beef, smashed avocado, and pickled onions.
Servings 4 servings
- 1 2 lb chuck roast
- 2 cloves garlic
- 1.5 tbsp. cumin
- 1/2 tsp. dried oregano
- 1 cup beef broth
- 1 lime juiced
- 3 tbsp. diced chipotle peppers If fresh isn't available, use canned chipotle in adobo (watch for added sugar)
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp avocado oil
- 2 plantains very ripe
- 2 tbsp coconut oil
- 1 tbsp ghee
- pickled onions
- 1 avocado smashed
- 3 tbsp fresh cilantro
- 1 lime sliced
- salt and pepper to taste
Cook the Barbacoa Beef
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, cover, and set to High Pressure for 70 minutes. Allow for a Natural Pressure Release. Remove the beef from the Instant Pot and set it in a large bowl.
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. Keep warm until you're ready to eat.
Make the Fried Plantains
Peel and slice the plantains into 1/4 inch slices.
In a large skillet, heat the 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. 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.
Assemble the sliders
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! Slow Cooker Adaptation: -Place roast in slow cooker (I prefer to brown it on all sides in a large pan first, but a lot of people skip this step and its just fine!).
-Mix together garlic, cumin, oregano, broth, lime, salt and pepper. Add in 2 to 3 tbsp. of diced chipotle peppers (or substitute 2-3 tbsp. chipotle in adobo, but check the label!).
-Pour the mixture over roast in slow cooker.
-Cover and set to low. Cook for 6-7 hours, until the beef is fall-apart tender.
-Remove the beef from the slow cooker and shred in a bowl with two forks. Set aside any tough fatty pieces and return the shredded meat to the slow cooker.
-Allow to cook together for an additional 15 minutes.
Calories: 444kcal | Carbohydrates: 46g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 10mg | Sodium: 541mg | Potassium: 839mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1173IU | Vitamin C: 27mg | Calcium: 72mg | Iron: 5mg