Copycat Chipotle Beef Barbacoa
This Mexican beef is perfect for burritos, tacos, salads and even quesadillas you want to fix for a crowd or for meal prepping.
Equipment
- crock-pot
- Food processor
Ingredients
- 4 lbs Chuck roast cut into 2 in pieces
- ½ cup Beef broth
- 2 medium Chipotle chilies in adobo including sauce (canned)
- 5 cloves garlic minced
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Lime juice
- 1 tbsp Oregano dried
- 2 tsp Cumin
- 2 tsp Salt
- 1 tsp Black pepper
- ½ tsp Ground cloves
- 2 whole Bay leaves
Instructions
- Combine all ingredients except bay leaves and beef into a food processor. Puree until smooth, about 30 seconds.
- Place the beef chunks into crock pot. Pour the pureed mixture from the food processor over the beef.
- Add the bay leaves into the crock pot.
- Cook for 4-6 hours on high or 8-10 hours on low. The beef should be fall apart tender when finished.
- Remove the bay leaves.
- Place the beef into a bowl. Shred using 2 forks.
- Return to crock pot or add in juices from crock pot into bowl. Stir until combined.
- Allow juice to be soaked up by beef, about 5 min and enjoy.
Notes
Some of the toppings we have had with this shredded beef have been:
- Tomatoes
- Lettuce
- Rice
- Roasted corn - found in the frozen section, my favorite is from Trader's Joes
- Black beans - canned
- Shredded cheese - typically a Mexican blend
- Salsa - I prefer a fresh salsa instead of canned
- Guacamole - simple to make with a few avocados and a dry mix envelope
- Sour cream
- Jalapeno peppers
- Cilantro