CHIPOTLE'S BARBACOA COPYCAT RECIPE
That's right now you can make barbacoa as good as Chipotle's at home! Perfecting this recipe started as a bet... while my husband Scott and his good friend Steve were enjoying one of their many grad school barbacoa lunches from Chipotle, Steve made the comment, "I don't think even Jan could make it this good." Oh, the challenge was on! I searched the web and found several recipes claiming to be the real deal but I decided to base mine off a copycat recipe I found on Todd Wilbur's Top Secret Recipes. So how did it come out? Let's just say Steve ate his words and several of these burritos :) Heads up, you'll need a crockpot for this one.
Provided by Golden Nugget Gourm
Categories One Dish Meal
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks (approximately 6).
- Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into Crockpot and pour adobo sauce over meat.
- Pour in the chicken broth and add bay leaves.
- Cook on high heat 6 hours or on low all day.
- While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
- Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
- Don't forget to make my 5 Minute Guacamole to go with it.
Nutrition Facts : Calories 362.2, Fat 17.6, SaturatedFat 6.7, Cholesterol 149.7, Sodium 547.4, Carbohydrate 2.6, Fiber 0.3, Sugar 0.2, Protein 48.7
CHIPOTLE BARBACOA CHUCK ROAST
I Love the barbacoa style beef roast at Chipotle Mexican restaurants. I decided to try making it on my own at home for a change and see how it turned out. Now I can have pretty close to the same thing at home without going out. My first attempt came out pretty good and was attempted on 5/14/08.
Provided by Chef Choich
Categories Roast Beef
Time 8h15m
Yield 8-12 soft tacos, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- I have a 2 pound roast so the directions will vary due to weight. (1 packet of seasoning per pound, 1 TBS of cooking oil per pound, 1 TBS of apple cider vinegar per pound).
- I put 2 cups of water in my crock pot and put the 2 packets of Ortega chipotle taco seasoning in and whisked. Then I added 2 TBS of cooking oil, 2 TBS of apple cider vinegar, and a dash of hot sauce and whisked again.
- I placed the roast into a large skillet and seared both sides then placed in crock pot.
- Set the crock pot to low setting and let it slow cook from 7am to 5:30pm while I was gone to work for the day. The meat just fell apart when trying to remove it from the crock pot. Removed meat from crock pot and shredded with fork on cutting board and placed in serving dish. Cook time I would say 8 hours minimum on a low setting and less time for higher settings.
- We added tortillas, lettuce, tomato, shredded cheese, salsa, and sour cream to garnish. These were delicious and pretty darn close to the real deal. Depending on what size tortillas you use and how much meat you put into them determines how many servings this will make.
Nutrition Facts : Calories 853.4, Fat 68.2, SaturatedFat 25.1, Cholesterol 208.7, Sodium 182.6, Carbohydrate 0.1, Protein 55.6
CHIPOTLE BARBACOA
This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Provided by Dani_Dizzle
Categories World Cuisine Recipes Latin American Mexican
Time 6h26m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
- Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
- Stir chicken broth, onion, and bay leaves into the slow cooker.
- Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g
COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE
You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!
Provided by EmKenBken
Categories Mexican
Time 1h2m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1 1/2 cup water stirring to combine.
- Marinate meat in adobo:.
- Place meat in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
- Cook Roast:.
- Preheat oven to 275F .
- In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
- Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
- Make Rice:.
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- Assemble Barbacoa Bowls:.
- Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.
Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8
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