This is a great recipe for meal prep to use all week in various ways. You can eat it with rice, tortillas, salad greens, or with plantain “crackers”. I came up with this plantain recipe to try and cut out some of the oil, frying, and mess of making plantain chips. These go in the oven so there is no mess, and uses very little oil! Don’t forget topping meat dishes with fresh herbs and citrus juice, cilantro and lime in this case, can take a dish from ordinary to extraordinary!
Slow Cooker Barbacoa
2 T grass fed butter
salt and pepper
3-4 lb chuck roast
2 ts chili power
1 ts cumin
1 ts garlic powder
1 ts onion powder
1 yellow onion, sliced
4 gloves garlic, minced
3 bay leaves
juice of 2 limes
Toppings: fresh cilantro, lime slices, guacamole, pico, salsa
Serve over: plantain crackers or chips, rice, jicama tortillas, raw cabbage, any salad greens, potatoes, etc.
Melt butter in a skillet on the stove over med high heat and allow to heat up for a few minutes. Season roast generously with salt and pepper on both sides.
Mix together chili powder, cumin, garlic and onion powder in a small bowl and then rub all over roast. If there is any excess, put it in the slow cooker. Brown roast in hot skillet for about 3 minutes on each side.
Once browned, add to slow cooker with onion, garlic, bay leaves, and lime juice. Cook on low for 8-10 hours or until meat easily shreds apart. You can shred meat at the end and allow meat to soak in juices for a little while before serving if you want.
Top with desired toppings and serve with plantain crackers or chips, over rice, tortillas, sweet potato, any starch you like!
*NOTE: If you want more flavor, crisp up the meat in a cast iron skillet. I always do this with leftovers to change it up!
2 green plantains, peeled and sliced in 1/4″slices
1-2 T coconut oil
Heat oven to 400ºF. Place plantains and oil in a plastic bag and shake around so plantains are covered with oil. Lay slices on parchment lined sheet pan. Cook for 10-15 minutes.
Take out of the oven, flip slices over, smash down with flat bottom of a glass cup (you can even dip bottom of cup in oil so the plantains don’t get stuck or place a piece of parchment in between), and sprinkle with salt. Cook another 10-15 minutes, flipping again halfway until nicely browned. The result is a crunchy cracker you can use to scoop up your barbacoa! Serve warm!
NOTE: Make sure plantains are cooled completely before storing or they will get really chewy. Re-heat leftovers in the oven.