Copycat Chipotle Beef Barbacoa Recipes

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CHIPOTLE'S BARBACOA COPYCAT RECIPE



Chipotle's Barbacoa Copycat Recipe image

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

1/3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
3/4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
4 -5 lbs chuck roast

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

CHIPOTLE BEEF BARBACOA RECIPE (THE BEST!)



Chipotle Beef Barbacoa Recipe (The Best!) image

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

3 lb Beef brisket or chuck roast ((trimmed and cut into 2 inch chunks))
1/2 cup Beef broth ((or chicken broth))
2 medium Chipotle chiles in adobo ((including the sauce, about 4 tsp))
5 cloves Garlic ((minced))
2 tbsp Apple cider vinegar
2 tbsp Lime juice
1 tbsp Dried oregano
2 tsp Cumin
2 tsp Sea salt
1 tsp Black pepper
1/2 tsp Ground cloves ((optional))
2 whole Bay leaf

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

COPYCAT CHIPOTLE® BEEF BARBACOA



Copycat Chipotle® Beef Barbacoa image

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

5 dried chipotle chile peppers
½ medium yellow onion, roughly chopped
¼ cup freshly squeezed lime juice
¼ cup tomato paste
1 ½ tablespoons apple cider vinegar
6 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1 (3 pound) beef shoulder roast, trimmed
¾ cup beef broth
3 bay leaves
1 teaspoon whole cloves

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

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