Grass-fed beef slow-cooked in a blend of Mexican spices in a chipotle and fire roasted tomato sauce. We let it simmer on low for 12 hours until the beef is pull apart on it’s own, and serve it with a scoop of Mexican veggie rice. This low-carb bowl comes with roasted yellow squash, shredded purple cabbage, garnished with jalapeño slices. Drizzle your side of spicy avocado sauce over the barbacoa for a contrast of red and green, making it a colorful and delicious dish!
Paleo: No Mexican rice.