Description
This tender, flavorful barbacoa beef is a perfect Chipotle copycat that slow cooks to perfection in savory spices and chipotle peppers. Fall-apart tender with a perfect balance of heat and aromatics, it’s ideal for tacos, burrito bowls, and more.
Ingredients
Units
Scale
- 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 or coarsely chopped)
- 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 leaves
Instructions
- Prepare the sauce mixture: 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 completely smooth to create the flavorful marinade that will infuse the beef with authentic barbacoa flavor.
- Arrange and coat the meat: Place the beef chunks in the slow cooker, distributing them evenly. Pour the pureed mixture from the blender evenly over the top of the meat, ensuring all pieces are coated. Add the whole bay leaves, tucking them slightly into the liquid.
- Slow cook to perfection: Cook for 4-6 hours on high or 8-10 hours on low, until the beef becomes fall-apart tender. The longer cooking time allows the flavors to fully develop and the connective tissues in the meat to break down, resulting in that signature barbacoa texture.
- Finish and serve: Remove the bay leaves and discard them. Using two forks, shred the meat thoroughly and stir it into the juices in the slow cooker. Cover again and let rest for 5-10 minutes to allow the beef to absorb even more flavor from the cooking liquid. Use a slotted spoon to serve, allowing excess liquid to drain.
Notes
- For authentic flavor, serve with warm corn tortillas, chopped onions, fresh cilantro, and lime wedges.
- The barbacoa can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a less spicy version, reduce the amount of chipotle peppers.
- The leftover cooking liquid makes an excellent base for Mexican soup.
- Barbacoa is traditionally made with beef cheeks, so if you can find them, they make an excellent substitute for brisket or chuck roast.
Nutrition
- Serving Size: 1/4 lb (1/12 of recipe)
- Calories: 230
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg
