Wes Piatt is one amazing dude! I had the privilege of watching him compete at the California Regional over Memorial Day Weekend. He had a rough first day, but turned it on in days two and three and showed us what he's really made of. It was his first Games season with Joey watching, and, in the end, he decided it was his last. With family coming first, Wes decided to retire from his yearly run at The CrossFit Games. Good on you, Wes!
I love today's recipe. It is the most popular of our new meals at Ice Age Meals and the one I find myself retrieving from the freezer most often. It pairs well with just about anything and it's super easy to add to your meal prep menu. If you're local in Reno or Truckee, we'll be serving this one at our "Tahoe Taco" stand starting this week. We'll be at Truckee Thursday and Food Truck Friday for the next ten weeks. We'll also be at The CrossFit Games in Madison, so if this one doesn't make it on your personal menu, stop by and let us show you how it's done.
With summer on the front burner, I want to encourage you guys to get those workouts in and to eat clean at every opportunity. You can make excuses or you can make a difference in how you look, perform and feel. There's always national donut day, cookie day, pizza day, someone's birthday, you name it. Sure, these are times for celebrating and it's good to indulge once in awhile, just be careful not to get carried away. You won't get fat from a cheat meal here and there, but they will add up over time and will take twice as long to get rid of. So, be disciplined! And remember to...
"Keep It Paleo!"
5 pounds tri-tip (or any rough cut of beef)
1 tablespoon cumin
1/4 cup ancho chili powder
2 tablespoons annatto powder
1 tablespoon black pepper
3 tablespoons kosher salt
1/2 cup apple cider vinegar
1/2 cup water
1 butternut squash, peeled, seeds removed and diced
olive oil, as needed
PALEO GRIND Ga Ga Garlic (or kosher salt and black pepper)
Ingredient for the tomatillo salsa:
6 tomatillos, husked and rinsed
2 garlic cloves, smashed
1 seranno pepper, halved
1 cup onion, small dice
1/4 bunch cilantro, rough chop
Kosher salt, as needed
In a large mixing bowl place cumin, ancho chili powder, annatto powder, black pepper and kosher salt. Mix with a spoon or whisk. Add apple cider vinegar and water into the bowl and stir. Place tri-tip into the bowl. Using your hands, coat and massage the tri-tip with the spice marinade. Remove tri-tip from bowl, place on a sheet pan, cover and refrigerate for 2-3 days for optimal flavor.
Place meat and any marinade into a slow cooker and cook on low for twelve hours.
When it meat is done, using tongs or a fork, shred meat and stir into the sauce.
Preparation Instructions for the squash:
Preheat oven to 350°F convection or 400°F regular.
Place diced squash into a large mixing bowl and toss with olive oil and PALEO GRIND Ga Ga Garlic until coated well. Pour onto a foil lined sheet pan and place in the oven. Roast for 30-45 minutes or until soft.
Preparation Instructions for the tomatillo salsa:
Place tomatillos into a medium sized sauce pan with a serrano pepper, garlic cloves and pinch of kosher salt. Add enough water to cover the tomatillos and boil until soft. Flip tomatillos in the sauce pan as needed.
Once they are soft, remove ingredients from the pan and place into a blender and blitz. Use water from the pot to thin as needed. Pour into a mixing bowl.
Fold in onions and cilantro. Add more kosher salt as needed to reach desired taste.
On a serving plate, place a mound of roasted squash, a portion with barbacoa, and drape with tomatillo salsa. Enjoy! Portion out remaining servings into containers and refrigerate or freeze.
I have been a cook for the past 20 years and a CrossFitter since 2008. It is my passion to share my cooking knowledge through the videos on this site. I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"