This Chipotle barbacoa is beef that is slow cooked in a smoky, savory sauce until it is fall-apart tender. A copy of the restaurant favorite that has tons of flavor and is perfect for burritos, tacos, nachos and other Mexican offerings.
3poundsbeef roastsuch as chuck, beef shoulder or brisket
salt and pepper to taste
1/2cuponionfinely chopped
1/3cupapple cider vinegar
1tablespoongarlicfinely chopped
2cannedchipotle peppers
1tablespoonadobo saucefrom can of peppers
1cupbeef broth
2tablespoonslime juice
1tablespoonground cumin
2teaspoonsdried oregano
1/4
teaspoon
ground cloves
2bay leaves
Instructions
Cut the meat into 4 inch pieces. Heat the oil in a large pan over medium high heat.
Add the meat to the pan in a single layer and season generously with salt and pepper to taste. You may need to work in batches.
Cook for 4 minutes per side or until deep golden brown.
Transfer the meat to a slow cooker. Add the onion to the pan and cook for 2-4 minutes or until softened.
Place the onion in the crock pot with the beef.
Add the apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, chipotle peppers, adobo sauce, beef broth, lime juice, cumin, oregano and cloves to a blender. Blend until well combined.
Pour the sauce into the slow cooker. Add the bay leaves and stir to combine.
Cover and cook on low heat for 8-10 hours or until meat is very tender. Shred the meat with two forks, then serve and enjoy.
Notes
Any well marbled beef roast will work for this recipe including chuck roast, rump roast, brisket, or beef shoulder.
The heat level in this dish is moderate. If you prefer spicy food, you can add 1-2 more chipotle peppers. For a mild dish, just use one pepper and scrape out the seeds.
I really recommend taking the time to brown your meat before you put it in the slow cooker because this step adds a lot of flavor. If you're in a hurry, you can skip this step and simply place the raw meat in the pot with the sauce.