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Mexican Carnitas Cobb Salad ~ Sumptuous Spoonfuls #salad #recipe

Mexican Carnitas Cobb Salad

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

Ingredients

Scale

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


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.

Notes

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

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