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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. 
Course Appetizer, Dinner
Cuisine Mexican
Keyword Game Day Snacks, Slow Cooker Dinner
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 444kcal


Barbacoa Beef

  • 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

Fried Plantains

  • 2 plantains very ripe
  • 2 tbsp coconut oil
  • 1 tbsp ghee

Serve with

  • 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