CHIPOTLE BEEF BARBACOA RECIPE (THE BEST!)
Learn how to make the best barbacoa meat! If you like barbacoa beef, you'll love this copycat Chipotle barbacoa recipe in a slow cooker -- it's easy, healthy, and fall-apart delicious.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 4h10m
Number Of Ingredients 12
Steps:
- Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
- Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
- Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
- Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
Nutrition Facts : Calories 213 kcal, Carbohydrate 1.8 g, Protein 22.1 g, Fat 13.2 g, SaturatedFat 5.8 g, Cholesterol 78.2 mg, Sodium 549.7 mg, Fiber 0.6 g, Sugar 0.3 g, TransFat 0.8 g, UnsaturatedFat 7.8 g, ServingSize 1 serving
COPYCAT CHIPOTLE® BEEF BARBACOA
This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.
Provided by RainbowJewels
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 13
Steps:
- Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
- Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
- Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
- Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
- Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g
SLOW COOKER COPYCAT CHIPOTLE BARBACOA BEEF RECIPE - (4.7/5)
Provided by á-11186
Number Of Ingredients 13
Steps:
- Adobo Sauce recipe: Combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a food processor or blender on High speed until smooth. heat oil in a large skillet over medium-high heat. Sear all sides of the roast until browned. Transfer browned roast into slow cooker and pour adobo sauce over top. Add in the chicken broth and bay leaves. Jenn, I was just looking at the lunch crocks and thought they were great, but most work places have a microwave....if it came with a plug that you could use in your car I bet it would be an even better hit. My husband climbs trees all day and in this cold weather he would take soup or hot leftovers if he could plug the crock into the work truck. Bet a lot of men that work outside would do that. What do ya think? Possibility??? if you're going to blend/process the garlic cloves, do you need to mince them in the first place? When I make pesto I just throw the whole cloves in there, so I think if I make this recipe I'll try that. not as easy to measure, but I can estimate.
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
WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF
Make and share this Weight Watcher Slow Cooker Chipotle's Barbacoa Beef recipe from Food.com.
Provided by Cook4_6
Categories Mexican
Time 7h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
- Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
- Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
- Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
- Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.
Nutrition Facts : Calories 581.5, Fat 60.7, SaturatedFat 25.1, Cholesterol 84.3, Sodium 23.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 7.2
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- Heat a large skillet over medium-high heat. When the pan is hot add the oil. Brown the chuck roast on all sides, then add the roast to the slow cooker
- Sprinkle the roast with the salt, oregano, cumin and cloves. Add the bay leaves, minced garlic, onions, minced chipotle peppers, and adobo sauce (that's from the can of peppers) on top the roast. Add the water around the sides of the roast.
- Cover and cook on LOW for 8-10 hours or high for 5-6 hours, without opening the lid during the cooking time.
- When the roast is done cooking, remove and discard the bay leaves. Shred the meat with 2 forks. If the meat is really fatty, I do the shredding on a plate so I can pick out the fatty pieces and discard them. Add the shredded meat back into the juices in the slow cooker.
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- Drizzle the vegetable oil in a heavy-bottomed skillet over medium high heat. Brown the beef cubes on all sides in batches (you do not want to overcrowd the pan).
- Add the beef (whether you've browned it or not) to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth. Toss the bay leaves on top of the beef, pour the contents of the blender over the contents, stir., and cover Let the beef stand overnight to marinate. In the morning, add the crock to the slow-cooker, turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces.
- Serve the shredded Barbacoa with sauces over rice, in corn tortillas with onion and cilantro, in burritos, soups, on nachos, or just with a fork!
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