I love barbacoa, but I usually don’t (a.k.a. never) have the foresight to stick a huge hunk of meat in the crock pot before I think, “Mannnnn, barbacoa sounds soooo good right now.” Yeah I could go to Chipotle and pick something up, but that would also mean I would need to have showered and look/smell somewhat presentable-ish, and I’m not always down for that. So here we have it; I can look like a scrub and eat the same flavors, in about 30 minutes.
Ingredients
For the Meatballs
- 2 pounds ground beef (use 80/20 or they may be dry)
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- salt to taste
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- zest of 1 lime
For the Guacamole
- 2 ripe Haas avocados
- juice of 1 lime
- salt to taste
Method
Preheat your oven to 400ºF.
In a large bowl, thoroughly mix together all the meatball ingredients. Use a cookie scoop to portion the meatballs into a 9×13 oven-safe baking dish. Bake until cooked through, about 20-25 minutes.
Meanwhile, make the guacamole by smashing all the ingredients together.
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