Chipotles Copycat Barbacoa Recipe 475

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.

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'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 (THE BEST!)

Steps:

• Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
• Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
• Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
• Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

Steps:

• Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
• Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
• Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
• Serve over cooked rice.

CHIPOTLE BARBACOA

Steps:

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
• Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.