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
COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE
You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!
Provided by EmKenBken
Categories Mexican
Time 1h2m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1 1/2 cup water stirring to combine.
- Marinate meat in adobo:.
- Place meat in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
- Cook Roast:.
- Preheat oven to 275F .
- In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
- Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
- Make Rice:.
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- Assemble Barbacoa Bowls:.
- Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.
Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8
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
CHIPOTLE'S COPYCAT BARBACOA RECIPE - (4.7/5)
Provided by á-46109
Number Of Ingredients 15
Steps:
- Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside. In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook's note. Warm a heavy bottom pot over medium high heat, until water dripped over top sizzles. Add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir to completely coat in sauce, cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
CHIPOTLE'S COPYCAT BARBACOA
Steps:
- Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside. In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook's note. Warm a heavy bottom pot over medium high heat, until water dripped over top sizzles. Add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
CHIPOTLE'S BARBACOA COPYCAT RECIPE
Steps:
- 1 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. 2 Remove most of the fat from the roast and then cut into large chunks (approximately 6). 3 Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned. 4 Place meat into Crockpot and pour adobo sauce over meat. 5 Pour in the chicken broth and add bay leaves. 6 Cook on high heat 6 hours or on low all day. 7 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. 8 Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream. 9 Don't forget to make my 5 Minute Guacamole to go with it.
COPYCAT CHIPOTLE BARBACOA
Yield 8
Number Of Ingredients 13
Steps:
- For the adobo sauce, combine apple cider vinegar, chipotle peppers, minced garlic, cumin, lime juice, oregano, black pepper, salt, and cloves in a blender or food processor on high speed until smooth. Next use a knife to cut and remove as much fat as possible from the roast and cut into 6 large pieces. In a large skillet over medium high heat, add olive oil and sear all sides of roast until browned, about 3-4 minutes. Place meat into slow cooker and pour adobo sauce over meat. Add in the chicken broth and bay leaves to slow cooker. Cover and cook on high heat for 4-5 hours or on low heat for 7-8 hours. After meat has cooked, shred meat in slow cooker using two forks and turn slow cooker to warm to keep meat heated before serving.
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