Paleo Pesto Barbacoa: Flavors in Every Bite

If you’re on the hunt for a dish that combines the rich, savory flavors of barbacoa with the fresh, vibrant notes of pesto, look no further! This Paleo Pesto Barbacoa recipe is designed to tantalize your taste buds while keeping it clean and healthy. Bursting with flavor, this dish is perfect for meal prep or a hearty family dinner.

Ingredients

For the Barbacoa

• 3 lbs beef chuck roast, trimmed of excess fat
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• Juice of 1 lime

For the Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup pine nuts (or walnuts for a different flavor)
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste

Cooking Instructions

Step 1: Prepare the Barbacoa

1. Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for 3-4 minutes on each side until browned. This step locks in flavor.

2. Cook the Aromatics: Remove the beef and add the chopped onion and minced garlic to the skillet. Sauté for about 5 minutes until softened and fragrant.

3. Slow Cook: Transfer the seared beef back into the skillet, add the cumin, smoked paprika, oregano, bay leaves, beef broth, apple cider vinegar, and lime juice. Bring to a simmer, cover, and let it cook on low heat for 4-6 hours until the meat is tender and easily shredded.

Step 2: Make the Pesto

1. Blend the Ingredients: In a food processor, combine the basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.

2. Add Olive Oil: With the processor running, drizzle in the olive oil until the mixture reaches a smooth consistency. Season with salt and pepper to taste. If you prefer a creamier texture, add more olive oil gradually.

Step 3: Combine and Serve

1. Shred the Beef: Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Discard the bay leaves.

2. Mix with Pesto: In a large bowl, combine the shredded barbacoa with the prepared pesto. Mix well until the meat is evenly coated.

3. Serve: Enjoy this Paleo Pesto Barbacoa on its own, or serve it over zoodles (zucchini noodles), cauliflower rice, or in lettuce wraps for a fresh, low-carb meal.

Cooking Tips for Perfect Paleo Pesto Barbacoa

• Ingredient Selection: Choose grass-fed beef for a healthier option packed with omega-3 fatty acids.
• Pesto Variations: Feel free to experiment with different nuts or greens in your pesto. Spinach or arugula can be great substitutes for basil.
• Make Ahead: This dish holds up well in the fridge for up to five days. Prepare a large batch for easy meal prep.
• Freezing: You can freeze the barbacoa for up to three months. Just ensure it is stored in an airtight container.

Serving Suggestions

Pair your Paleo Pesto Barbacoa with a side of roasted vegetables or a fresh green salad to enhance the meal’s nutritional value. You might also consider adding sliced avocado for creaminess.

Final Thoughts

Creating this Paleo Pesto Barbacoa is a flavorful journey that brings together the best of both worlds. It’s hearty, satisfying, and perfect for those following a Paleo lifestyle. As you dive into this recipe, remember that the key to its success lies in the quality of your ingredients and the love you put into the cooking process.

For more delicious recipes and cooking tips, explore our collection of healthy dishes that will inspire your culinary adventures. Don’t forget to share your experiences and variations of this recipe with friends and family!

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