Skip to content

Order Now and Your Meals Will Ship on Tuesday, September 27th.

Return to Ice Age Updates

Grass-Fed Barbacoa with Squash

Grass-Fed Barbacoa with Squash

Do you ever wonder how me make our meals here at Ice Age Meals. Well, today we are going to share how we make one of our most popular meals, Grass-Fed Barbacoa with Squash! 

Don't have time to create this delicious meal? Click Here to order yours today! 

Grass-Fed Barbacoa with Tomatillo Salsa


  • 5 pounds tri-tip (or any rough cut of beef)
  • 1 tablespoon cumin
  • ¼ cup ancho chili powder
  • 2 tablespoons annatto powder
  • 1 tablespoon black pepper
  • 3 tablespoons kosher salt
  • ½ cup apple cider vinegar
  • ½ 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 List for tomatillo salsa:

  • 6 tomatillos, husked and rinsed
  • 2 cloves garlic, smashed
  • 1 serrano pepper, halved
  • 1 cup onion, small dice
  • ¼ bunch cilantro, rough chop
  • Kosher salt, as needed


Preparation for Barbacoa

  1. 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 the 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.
  2. Place meat and any marinade into a slow cooker and cook on low for twelve hours.
  3. When the meat is done, using tongs or a fork, shred meat and stir into the sauce.

Preparation Instructions for the squash: 

  1. Preheat the oven to 350°F convection or 400°F regular.
  2. 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: 

  1. Place tomatillos into a medium sized saucepan 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.
  2. 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.
  3. Fold in onions and cilantro. Add more kosher salt as needed to reach the desired taste.
  4. 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.

 “Keep It Paleo!”