Mexican Carnitas Cobb Salad for #TheSaladBar

The carnitas (“little meats”) for this salad is just slightly adapted from Full Belly Sisters and Eat Live Run

I made the crockpot carnitas (little meats) last week, gave some of it to my friend, then made myself some nachos and pondered what to do with it next. Tacos or burritos were certainly an option, but it also just so happens that the theme for the monthly salad group is Mexican this month, so yes! Carnitas would be perfect in a salad.

I decided to do a nice, orderly striped salad this time. Funny when you are doing stripes, you can sometimes run out of room before you’ve put on all the things you meant to include. I was originally going to add some cheese, and I thought some fried tortilla strips would be fun too, but once I got the corn, black beans, tomato and pepper on there, I was out of room!

Which was just fine. You can add cheese or tortillas if you like, but the vegies, beans and meat alone make a strikingly beautiful and very tasty salad.

Mexican Carnitas Cobb Salad

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 30 minutes
• Yield: Lots of salads ... 🙂

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Ingredients

Scale 1x2x3x

For the spice rub:

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the carnitas meat:

• 2 lbs elk, antelope, venison, beef roast or flank steak … I used an elk roast)
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red or yellow bell pepper, chopped
• 1 jalapeno, seeded and chopped

For the salad:

• Romaine lettuce, chopped
• Fresh, ripe avocado
• Chopped bell pepper & tomato
• Black beans
• Cooked sweet corn

For the dressing: Your favorite salsa, avocado ranch, jalapeno cilantro ranch and/or try a tequila lime vinaigrette

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Instructions

1. In a small bowl, mix the spice rub ingredients together. Rub them all over the meat. Put the meat in a crockpot, add the chopped onion and peppers, cover and cook on low for at least 8 hours or until the meat is fork-tender. Use two forks to shred the meat.
2. Now, prep the ingredients for the salad. Spread the greens over your salad plate(s) (square plates work marvelously for this), then warm the meat, beans and corn and make a stripe of each ingredient down the salad.
3. Serve with the dressing of your choice. I like to use a mix of salsa and ranch dressing, personally, but I’m thinking about making a new lime-cilantro vinaigrette style dressing for my next Mexican Cobb Salad.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was also shared at Gluten Free Friday, Scrumptious Sunday, Tasty Tuesday, What to Do Weekends, Kitchen Dreaming Crockpot Party and Weekend Potluck.

Check out the other wonderful Mexican Salad Recipes from #TheSaladBar this month!

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