There is no better feeling in the kitchen than nailing a recipe. But when you combine more than one recipe to develop the perfect paleo dish, it’s like winning the Heisman. That it exactly how I felt digging into this copy cat chipotle barbacoa bowl, I’ve been cooking and eating paleo for over two years, but this dish was beyond any other.
Now, don’t get me wrong, I love a good Chipotle salad. In fact Chipotle is one of my favorite go-tos for a quick compliant meal on the go. However, this homemade rendition may have beaten the original. This weekend try the recipe out for yourself and let me know who “plated” it better!
You can find the recipe for my cilantro lime rice here and my guacamole here. Enjoy!
- 4 lbs beef brisket
- 2 bay leaves
- 2 cups beef stock
- 2 tsp of oregano
- ½ tsp of ground cloves
- 1 tbsp apple cider vinegar
- 3 cloves of garlic
- 1 white onion, diced
- 3 chipotles from a can
- 3 tbsp of sauce from the chipotle can
- Fresh salsa
- Fresh guacamole
- Cilantro lime cauliflower rice
- Combine all ingredients, except the brisket and bay leaves, in a food processor or powerful blender
- Pour a quarter of the liquid into the slow cooker
- Place the brisket in the slow cooker, fat side down
- Pour the rest of the liquid mixture over the brisket coating all sides
- Add the bay leaves
- Cook on low for 8 hours, or until tender
- Remove the bay leaves and toss them
- Remove the brisket and shred using a fork
- Add some of the liquid from the slow cooker brisket
- Pile the brisket on top of cilantro lime cauliflower rice and top with fresh salsa and homemade guacamole