
Southwestern Pulled Beef
3T + 1t chili powder
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs london broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1- 4 oz can green chiles
1- 7 oz can salsa verde (I like Herdez or La Costena)
2 T. red wine vinegar
Measure out all spices and put them in a small bowl. Mix to combine and set aside. Put 2T olive oil in bottom of crockpot. Add chopped onions and garlic. Put meat on top of onions and garlic and rub one side with spice mixture. Turn it over and rub the other side with remaining spices. (I used two 2-lb london broils and just rubbed the spices all over both pieces of meat). Add cilantro, green chiles, salsa verde and red wine vinegar to crockpot. Cover and cook on low for 8 hours or until meat easily pulls apart with two forks. When done, serve over chipotle slaw.
Chipotle Cole Slaw

2- 14oz bags coleslaw
1- 12oz bag broccoli slaw
3/4 cup paleo mayo
1/2 t. chipotle powder
1/4 cup chopped onion
2 T. apple cider vinegar
1 t. salt
This makes a big batch of about 10 servings, but I like leftovers so I always make extra.
Empty bags of slaw into a big bowl. Mix in mayonaise to combine. Add chipotle powder, onion, cider vinegar and salt. Stir well to combine. Let sit about 10 minutes and then re-mix so everything is blended. You will notice significant shrinkage (even though there's no cold pool...wink wink). Add more chipotle powder, salt or cider vinegar to taste. Serve with Southwestern Pulled Beef!
To the left is the fresh batch of paleo mayonnaise, chipotle powder, and the wonderful Vom Fass Waldberg Star Apple vinegar that I love to use. This vinegar is so rich and flavorful that I always reach for it when I want to add a richness and depth of flavor. |