Chipotle's Copycat Barbacoa
Recipes Main Dish Mexican Slow Cooker
Description
Barbacoa is a way of cooking meat that originated in the Caribbean long ago. Today, it is a way of cooking meat, like a Mexican barbecue. This recipe copies those flavors by searing the meat, and cooks the meat in a slow cooker in spicy adobo sauce.
Ingredients
2 t. kosher salt, divided
3-4 lb. chuck roast, fat trimmed
2 T. extra virgin olive oil
2-3 bay leaves
Sauce:
¼ c. apple cider vinegar
6-7 cloves garlic
4 t. ground cumin
1 T. dried oregano
1 t. ground black pepper
1/8 t. ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 t. adobo sauce (from the chipotle pepper can)
1 c. chicken stock or broth (or 1 c. water and 1 t. chicken base)
¼ c. fresh lime juice
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Prepare roast, making sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with 1 t. salt, reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor, combine the sauce ingredients; blend until smooth; set aside.
Warm a heavy bottomed pot over medium-high heat, until water droplets dripped over top sizzles. Add oil. Sear all sides of beef.
When all sides are seared, place into a slow cooker that has been prepared with a slow cooker liner for easy clean up. Set slow cooker to High. Pour sauce over top; add bay leaves. Cook, covered, 5-6 hours on High or 8 hours on Low.
After about 5 hours on High, or 7 hours on Low, shred beef using 2 forks to pull it apart.
Taste; add additional teaspoon of salt as needed; stir to completely coat in sauce.
Cover; cook for 1 hour. Serve and enjoy or turn slow cooker to warm until ready to serve.
**Use the meat to make wonderful burritos.