Barbacoa Taco Bowl With Cauliflower Rice

Barbacoa Taco Bowls With Cauliflower Rice

I was craving tacos and have been wanting to try a recipe involving cauliflower rice for some time now, so this recipe felt like the perfect storm. Turned out to be delicious too, I’m already excited to inhale the leftovers. (:

Ingredients – meat
• 1 lb beef shoulder roast (grass-fed!)
• 1/2 sweet onion, chopped
• juice from 2 limes
• 1/4 cup tomato paste
• 5 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon oregano
• 1/3 teaspoon ground cloves
• 1 cup bone broth

Ingredients – taco bowl
• chopped lettuce
• cilantro
• lime juice
• green onion
• black olives
• tomato, diced
cauliflower rice

1. Pre-heat oven to 300°F.
2. Combine onion, lime juice, tomato paste, garlic, apple cider vinegar, cumin, sea salt, oregano and cloves in a blender, blend until creamy.
3. Put beef, creamy mixture and bone broth into a 9 x 9 baking dish. Bake for about 2 1/2 hours or until meat thermometer reads around 160°F.
4. Remove beef and cut into bite-sized pieces.
5. Serve over a bed of your favorite taco ingredients! I opted for lettuce, cilantro, lime juice, green onions, black olives, tomatoes and cauliflower rice.

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