Chef Joshua Moroney creates two Afghan barbecue recipes

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor without the heat.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps reduce carbs, while pita bread is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast offers a cheesy flavor without dairy.

Prepare the marinade by blending onion, garlic, chipotle peppers, cumin, oregano, and lime juice until smooth.

Rub the marinade all over the beef chuck and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

Preheat the oven to 300°F (150°C).

Place the marinated beef in a large Dutch oven and add bay leaves and a splash of water.

Cover the pot and cook in the oven for 4-5 hours until the beef is tender and easily shredded.

Remove the beef from the pot and let it rest for a few minutes before shredding it with two forks.

Meanwhile, warm the tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side.

Assemble the sharer by placing the shredded beef on a large platter with warm tortillas, avocado, salsa, cheese, beans, and rice.

Garnish with fresh cilantro and pickled onions for added flavor.

Serve immediately, allowing guests to build their own tacos.

Cooking Techniques

Spice Level:

Allergens