Barbacoa Chipotle Copycat (Print Version)
# Ingredients:
→ Barbacoa Beef
01 -
3 lb beef brisket or chuck roast, trimmed and cut into 2-inch chunks
02 -
1/2 cup beef broth (or chicken broth)
03 -
2 medium chipotle chiles in adobo (with about 4 tsp of sauce)
04 -
5 cloves garlic, minced or coarsely chopped
05 -
2 tbsp apple cider vinegar
06 -
2 tbsp lime juice
07 -
1 tbsp dried oregano
08 -
2 tsp cumin
09 -
2 tsp sea salt
10 -
1 tsp black pepper
11 -
1/2 tsp ground cloves (optional)
12 -
2 whole bay leaves
# Instructions:
01 -
Add broth, chipotle chiles with sauce, garlic, apple cider vinegar, lime juice, oregano, cumin, salt, pepper, and cloves to a blender. Blend until smooth.
02 -
Place beef chunks into the slow cooker. Pour the blended sauce over the meat. Add bay leaves on top.
03 -
Cover and cook for 4–6 hours on high or 8–10 hours on low, until beef is fall-apart tender.
04 -
Discard bay leaves. Use two forks to shred the beef and mix with the juices. Let rest for 5–10 minutes before serving.
# Notes:
01 -
This barbacoa freezes well for up to 3 months.
02 -
You can substitute chipotle chiles with smoked paprika and a dash of cayenne if needed.
03 -
This recipe works great in tacos, bowls, or burritos.