Best Chipotle Barbacoa Chuck Roast Recipes

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 (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• Sprinkle beef liberally on both sides with salt and pepper. In a large skillet over Dutch oven, heat oil until shimmering.
• Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
• Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.
• Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

BARBACOA-STYLE SHREDDED BEEF

Steps:

• Season beef chunks with salt and pepper on all sides.
• Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
• Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
• Cook on Low until beef is fork-tender, 8 to 10 hours.
• Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

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.

SLOW-COOKER BARBACOA

Steps:

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

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.