Copycat Chipotle Barbacoa
Tender, fork-shredded beef chuck simmered low and slow with chipotles in adobo, cumin, oregano, and lime until it tastes just like the Chipotle original
8 hours 20 minutes, 8 Servings
Tender, fork-shredded beef chuck simmered low and slow with chipotles in adobo, cumin, oregano, and lime until it tastes just like the Chipotle original
8 hours 20 minutes, 8 Servings
Ingredients
| 4 lbs. | Beef chuck roast , trimmed of excess fat and cut into 3-inch chunks |
| 3 | Chipotles in adobo sauce, finely chopped (plus 1 Tbsp. adobo sauce from the can) |
| 1 | Small white onion, finely diced |
| 5 | Garlic cloves, minced |
| 4 oz. | Diced green chiles (one 4 oz. can) |
| ¼ cup | Fresh lime juice |
| 2 Tbsp. | Apple cider vinegar |
| ¾ cup | Beef broth |
| 1 Tbsp. | Ground cumin |
| 2 tsp. | Dried oregano |
| 2 tsp. | Kosher salt |
| 1 tsp. | Ground black pepper |
| ¼ tsp. | Ground cloves |
| 3 | Bay leaves |
For Serving (optional)
| Fresh cilantro, chopped | |
| Lime wedges | |
| Warm tortillas, burrito bowls, or rice |
Preparation
| 1. Place the beef chunks in the bottom of a slow cooker . |
| 2. Add the chopped chipotles, adobo sauce, onion, garlic, green chiles, lime juice, apple cider vinegar, and beef broth. |
| 3. Sprinkle the cumin, oregano, salt, pepper, and ground cloves over everything. |
| 4. Tuck the bay leaves into the liquid. |
| 5. Toss gently with tongs to combine. |
| 6. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef shreds easily with a fork. |
| 7. Transfer the beef to a cutting board and shred into bite-sized pieces using two forks. |
| 8. Remove and discard the bay leaves from the cooking liquid. |
| 9. Return the shredded beef to the slow cooker and stir to coat with the cooking juices. |
| 10. Cover and let the beef soak in the juices for 10 minutes. |
| 11. Serve with fresh cilantro, lime wedges, and warm tortillas or over rice. |
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