Best Chipotle Barbacoa Chuck Roast Recipes

CHIPOTLE COPYCAT BARBACOA RECIPE

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Season the beef with the salt and pepper on all sides and set aside.
• In a small bowl, combine the crushed garlic, adobo sauce, chile powder, ground cumin, dried oregano, and ground cloves. Set aside.
• In a large Dutch oven or oven-proof stock pot, heat the oil over high heat until it's shimmering. Add the seasoned beef and cook until it's well browned, about 5 minutes. Flip the meat over and cook for an additional 5 minutes, until it's browned on both sides.
• Reduce the heat to medium and add the prepared spices, bay leaves, and water to the pan. Stir until the spices are well incorporated. Bring the mixture up to a simmer.
• Cover the pan tightly with the lid and transfer the pot to the oven. Alternatively, reduce the heat to low to maintain a simmer on the stovetop. Cook for 3-1/2 hours, turning the beef every 30 minutes, until the meat is tender when pierced with a fork.
• The beef can be shredded immediately, but let it rest at least 30 minutes in the cooking liquid. If you have more time, the barbacoa will be more flavorful if it cools down completely in the cooking liquid. The next day, reheat the chuck roast and the sauce in a medium-sized pot over medium heat. When the fat has melted and the gelatin has liquified, remove the chuck roast from the pot and shred it with two forks. Pass the liquid through a fine-mesh strainer and return it to the pot. Add the shredded beef to the pot and simmer, stirring frequently, until it's heated through.
• Store any leftover barbacoa in an airtight container with the strained cooking liquid. To reheat the leftover barbacoa, gently simmer the meat and the liquid over medium-low heat until it's heated through. Alternatively, you can use a microwave, but we think the quality is better using the stovetop method.

CHIPOTLE'S BARBACOA COPYCAT RECIPE

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.

CHIPOTLE BEEF BARBACOA RECIPE

Steps:

• Cut the beef into 3-inch pieces. Season with salt and pepper. Brown the meat on all four sides in cooking oil on the stovetop. Remove meat.
• Add the onions to the pot. Cook for 3-4 minutes. Add the garlic, cumin and oregano. Stir and cook for one minute.
• Add the chipotle peppers, beef broth, vinegar, lime juice and cilantro. Stir well to combine.
• Return the meat to the pan. Cover and cook over low heat for 6 hours. Meat is done when it can easily be shredded with a fork. Remove it from the pot and shred it, then combine it with as much of the sauce as you prefer.
• Serve in tacos, burritos, or any other dish you like.

CHIPOTLE BARBACOA CHUCK ROAST

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.