Barbacoa Style Salad

To make the beans: Place the beans, onion powder, garlic powder, cumin, salt and water in your pressure cooker. Bring to pressure and pressure cook for 25 minutes. Turn the heat off and let the beans sit for 5 minutes before releasing pressure. Set aside until ready to use.

To make the enchilada sauce base: Heat a sauté pan on the stove and add the vegetable oil, flour and chili powder to the pan and heat while stirring. continuing stirring until the flour is completely incorporated and the mixture is smooth.

Add the stock to the pan and stir. Bring to a boil while stirring. Reduce the heat and simmer for about 3-4 minutes to be sure all of the starch is cooked out from the flour.

Add the shredded meat to the sauce, stir and set aside until ready to use.

To make the rice: Fully rinse the rice until the liquid runs clear. Add to enough water to the pan so when you touch the top of the rice with your fingertip, the water should be up to the first knuckle of you finger. Add the cilantro pesto ( 1 bunch cilantro, 1/3 cup olive oil, 2 garlic cloves, salt to taste finely chopped together in your food processor) stirring everything together.

Cover the rice and bring to boil, reduce the heat and simmer for about 20 minutes or until the water is absorbed. Remove from the heat while keeping covered and let the rice sit for 10 minutes before serving.

For the salad: Chop the romaine lettuce and place it in a large bowl along with the diced tomato and thinly sliced onion. Sprinkle with Tajin seasoning and set aside for 10 minutes before using.

To make the salad dressing: Combine the mayonnaise, sour cream, Ranch dressing mix, minced pickled jalapeño, pickled jalapeño juice, Tajin seasoning and the cilantro pesto (see recipe in instruction 5) to a small bowl and whisk together until combined. If you would like a runnier dressing, combine the ingredients in your food processor and process for about 30 seconds to break the emulsions to create a runnier dressing.

To assemble the salad: Place a flour tortilla on a plate and on top of the tortilla a large spoonful of beans and rice.

On top of the rice and beans a large spoonful of the enchilada sauce with the shredded meat.

Place a large handful of the prepared salad on top with a sprinkling of the fried corn tortilla strips and a spoonful of dressing. Serve and enjoy!