Spicy Crunchwrap Sliders

Name: Spicy Crunchwrap Sliders (Elevated)
Total time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 lbs Beef chuck roast; 1 Orange-quartered; 2 Bay leaves; 1 tsp Cumin seeds; 1 tsp Mexican oregano; 1 Red onion-thinly sliced; 1/2 cup Apple cider vinegar; 1 tbsp Sugar; 1/2 tsp Salt; 4 oz Queso fresco-crumbled; 1 cup Blue corn tortilla chips-crushed; 12 Potato rolls

⏱4h

👥6

🔥450 cal

Hard

🍽️Mexican

A premium version featuring slow-cooked barbacoa, a vibrant pickled red onion slaw, and a homemade queso fresco for an unforgettable slider experience.

2 lbs Beef chuck roast

1 Orange-quartered

2 Bay leaves

1 tsp Cumin seeds

1 tsp Mexican oregano

See all 14 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥450 cal

Hard

🍽️Mexican

A premium version featuring slow-cooked barbacoa, a vibrant pickled red onion slaw, and a homemade queso fresco for an unforgettable slider experience.

#Sliders #Spicy #Crunchy #Gourmet #Barbacoa

Instructions

Prepare the Barbacoa: Season beef chuck roast with salt, pepper, cumin seeds, and Mexican oregano. Place in a slow cooker with orange quarters and bay leaves. Cook on low for 8-10 hours, or until fork-tender. Shred the beef.
Prepare the Pickled Red Onion Slaw: Combine red onion, apple cider vinegar, sugar, and salt in a bowl. Let sit for at least 30 minutes.
Assemble the sliders: Spread a layer of Pickled Red Onion Slaw on the bottom bun. Top with shredded barbacoa, crumbled queso fresco, and crushed blue corn tortilla chips.
Top with the other half of the slider bun and serve immediately.

Ingredients

2 lbs 900 g Beef chuck roast
1 N/A Orange-quartered
2 N/A Bay leaves
1 tsp 5 mL Cumin seeds
1 tsp 5 mL Mexican oregano
Salt To taste
Pepper To taste
1 N/A Red onion-thinly sliced
1/2 cup 120 mL Apple cider vinegar
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
4 oz 115 g Queso fresco-crumbled
1 cup 75 g Blue corn tortilla chips-crushed
12 N/A Potato rolls

Equipment

Slow cooker
Bowls
Fork
Skillet

Instructions

Prepare the Barbacoa: Season beef chuck roast with salt, pepper, cumin seeds, and Mexican oregano. Place in a slow cooker with orange quarters and bay leaves. Cook on low for 8-10 hours, or until fork-tender. Shred the beef.
Prepare the Pickled Red Onion Slaw: Combine red onion, apple cider vinegar, sugar, and salt in a bowl. Let sit for at least 30 minutes.
Assemble the sliders: Spread a layer of Pickled Red Onion Slaw on the bottom bun. Top with shredded barbacoa, crumbled queso fresco, and crushed blue corn tortilla chips.
Top with the other half of the slider bun and serve immediately.

Nutrition per serving

Calories 450

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0 reviews

Spicy Crunchwrap Sliders

Spicy Crunchwrap Sliders

Ratings & Reviews

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