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
HOMEMADE BARBACOA
Delicous comfort food. One of those recipes that makes the house smell yummy. I don't like barbacoa from restaurants now. This is from a friend of mine, who I dream of cooking like one day.
Provided by huneybee327
Categories < 4 Hours
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut up chuck roast in chunks, if it has alot of fat cut it off.
- Place meat in baking pan.
- Boil water/broth and add chillis in to rehydrate. Turn off and let sit.
- Once softened put in blender with everything but bay leaves and blend until smooth.
- Pour sauce over meat and add bay leaves.
- Bake at 350 until meat shreds with fork. 3-4 hours.
- Watch pan and add more water or broth if it gets dry.
- Final product should be very moist with sauce.
- Serve in warm torillas and salsa.
Nutrition Facts : Calories 600.9, Fat 44.7, SaturatedFat 18, Cholesterol 156.5, Sodium 140.5, Carbohydrate 4.8, Fiber 0.8, Sugar 2.5, Protein 42.7
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
BARBACOA
This is the way my dad makes barbacoa when he doesn't have time to make it the traditional way. I'm posting the recipe so that I don't lose it... (again)
Provided by babygirl65
Categories One Dish Meal
Time 10h15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- First, trim as much fat as you can from meat. Place in a slow cooker.
- In a blender, add about 1 cup of water. Blend cilantro, garlic (i usually use all of the bulb), onion, salt and pepper with water. (you can use as much or as little spices you want, depending on your taste).
- Pour this mixture over meat then add about 2-3 cups of more water depending on how much meat you are cooking.
- Cook meat in slow cooker on low for about 8 -10 hours. Again, this depends on how much meat you have.
- If you are going to eat this for breakfast (which is the traditional way), cook the day before and let is cool overnight. (I usually start cooking mine on Saturday AM until about 6PM, then let it cool. When cool enough, I refrigerate overnight).
- In the morning (Sunday AM) BEFORE heating up, skim all the grease that comes to the top.
- TOPPINGS: Chopped tomatoes, chopped onions, chopped fresh cilantro, chopped fresh jalapenos, shredded cheese, & sliced avocados.
- CHEEK MEAT: Beef cheek meat is very tender but very very fatty. You may want to buy more or less meat, depending on the size. You can use beef roast, if you want, but cheek meat is AWESOME (if you can find it).
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