CHIPOTLE BEEF BARBACOA RECIPE (THE BEST!)
Learn how to make the best barbacoa meat! If you like barbacoa beef, you'll love this copycat Chipotle barbacoa recipe in a slow cooker -- it's easy, healthy, and fall-apart delicious.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 4h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 kcal, Carbohydrate 1.8 g, Protein 22.1 g, Fat 13.2 g, SaturatedFat 5.8 g, Cholesterol 78.2 mg, Sodium 549.7 mg, Fiber 0.6 g, Sugar 0.3 g, TransFat 0.8 g, UnsaturatedFat 7.8 g, ServingSize 1 serving
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
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
SLOW COOKER COPYCAT CHIPOTLE BARBACOA BEEF RECIPE - (4.7/5)
Provided by á-11186
Number Of Ingredients 13
Steps:
- Adobo Sauce recipe: Combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a food processor or blender on High speed until smooth. heat oil in a large skillet over medium-high heat. Sear all sides of the roast until browned. Transfer browned roast into slow cooker and pour adobo sauce over top. Add in the chicken broth and bay leaves. Jenn, I was just looking at the lunch crocks and thought they were great, but most work places have a microwave....if it came with a plug that you could use in your car I bet it would be an even better hit. My husband climbs trees all day and in this cold weather he would take soup or hot leftovers if he could plug the crock into the work truck. Bet a lot of men that work outside would do that. What do ya think? Possibility??? if you're going to blend/process the garlic cloves, do you need to mince them in the first place? When I make pesto I just throw the whole cloves in there, so I think if I make this recipe I'll try that. not as easy to measure, but I can estimate.
SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CHIPOTLE BARBACOA
This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Provided by Dani_Dizzle
Categories World Cuisine Recipes Latin American Mexican
Time 6h26m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g
WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE
This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.
Provided by Six Sisters Stuff
Categories Main Course Dinner
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Servingsize 1 serving
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- Heat a large skillet over medium-high heat. When the pan is hot add the oil. Brown the chuck roast on all sides, then add the roast to the slow cooker
- Sprinkle the roast with the salt, oregano, cumin and cloves. Add the bay leaves, minced garlic, onions, minced chipotle peppers, and adobo sauce (that's from the can of peppers) on top the roast. Add the water around the sides of the roast.
- Cover and cook on LOW for 8-10 hours or high for 5-6 hours, without opening the lid during the cooking time.
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- Drizzle the vegetable oil in a heavy-bottomed skillet over medium high heat. Brown the beef cubes on all sides in batches (you do not want to overcrowd the pan).
- Add the beef (whether you've browned it or not) to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth. Toss the bay leaves on top of the beef, pour the contents of the blender over the contents, stir., and cover Let the beef stand overnight to marinate. In the morning, add the crock to the slow-cooker, turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces.
- Serve the shredded Barbacoa with sauces over rice, in corn tortillas with onion and cilantro, in burritos, soups, on nachos, or just with a fork!
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