Copycat Chipotle Barbacoa Recipes
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
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
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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.
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