Best Chipotle Beef Tenderloins Recipes

CHIPOTLE SHREDDED BEEF

Steps:

• In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

COPYCAT CHIPOTLE® BEEF BARBACOA

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.

CHIPOTLE BEEF SANDWICHES

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. Shred meat with 2 forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto rolls.

GRILLED CHIPOTLE TENDERLOIN

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHIPOTLE JAVA RUBBED TENDERLOIN

Steps:

• Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
• Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
• Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
• Remove tenderloin from refrigerator 30 minutes before grilling.
• Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
• Slice tenderloin in 1/2-inch slices. Serve immediately.

STUFFED BEEF TENDERLOIN WITH CHIPOTLE DEMI-GLACE

Steps:

• Combine shallots, garlic, and red wine in a saucepot over medium-high heat.
• Reduce by 2/3, add beef stock, and bring to boil.
• Reduce heat and add roux a little at a time, cooking to the desired thickness.
• Make a small pocket in the side of each filet.
• Dice poblanos and mix with grated cheese.
• Fill pocket heavily, then pinch the side of the filet closed.
• Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done.
• Serve with mashed potatoes.