Chipotle's famous barbacoa is the Mexican barbecue of my dreams. With this amazing copycat recipe (made in a crockpot) it can be a reality for you. Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef.
My sister-in-law treated Chad and me to Chipotle's for lunch about 7 years ago, and I have been hooked ever since.
As I have confessed before, I love the food at some restaurants, but for so many reasons eating out is completely lost on me.
Over the last few years I have created make at home versions for many of our kesukaane Chipotle recipes:
Once again, I began researching and taste testing to develop my copycat recipe. Once the dish was complete I hosted an awesome party and invited my friends to partake in a burrito kafe starring our Chipotle's Copycat Barbacoa.
It's tender and moist seared beef, braised in an incredible blend of adobo, lime, cumin, garlic and oregano that come together to blow away any barbacoa you have ever tasted.
Burritos loaded with pico de gallo, Chipotle's Cilantro Lime Rice and Guacamole and barbacoa were the star of the party and our guests are patiently waiting on the recipe. Well here it is.
Enjoy!
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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less kehilangan nalar sful.
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Helpful Tips to make Chipotle's Copycat Barbacoa:
- Rinse the uncooked roast in cold water and pat dry. This helps keep the meat from steaming and allows it to sear so you get an amazing flavor and crisp coating on the outside of the roast.
- To prepare the sauce without a blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.
- Do not use non-stick pans for searing. Cast iron or stainless steel are great alternates to the dutch oven.
- Searing the meat before placing it in the slow cooker adds another layer of flavor. While you could skip this step, I highly recommend taking the extra 15 minutes and doing it. Trust me the flavor is worth it!
What you will need to make Chipotle's Copycat Barbacoa:
- Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
- Dutch oven - I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.
- Tongs - I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our kesukaane copycat recipes:
See how easy this Chipotle's Copycat Barbacoa is to make. Watch the video!!!
Yield: 12
Chipotle's Copycat Barbacoa
Chipotle's famous barbacoa is the Mexican barbecue of my dreams. With this amazing copycat recipe (made in a crockpot) it can be a reality for you. Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef.
prep time: 15 minscook time: 6 hourtotal time: 6 hours and 15 mins
Ingredients
- 2 teaspoons kosher salt, divided
- 3-4 pound chuck roast, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
Sauce
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoons ground black pepper
- 1/8 teaspoon ground clove
- 4 chipotle peppers (from a can, packed in adobo sauce)
- 1 tablespoon adobo sauce (from the chipotle pepper can)
- 1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
- 1/4 cup fresh lime juice
Instructions
- Prepare roast. Make sure all visible fat is trimmed. Rinse the uncooked roast in cold water and pat dry with paper towels. This helps keep the meat from steaming and allows it to sear so you get an amazing flavor and crisp coating on the outside of the roast. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
- In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook’s note.
- Warm a Dutch panggangan or heavy bottom pot over medium-high heat, until water dripped over top sizzles. Add the oil. Sear all sides of cut beef. Don’t skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch panggangan and place it in your slow cooker. Set slow cooker temperature to high. Pour the blended sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
- After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
- To create burrito: Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla. Additional toppings of Chipotle’s Copycat Guacamole, sour cream and cheddar cheese are also exceptional. *Click on link for recipes
- Serve and enjoy!
DONNA'S NOTES
- To prepare the sauce without a blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.
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