Chipotle's Barbacoa Copycat Recipe
TOTAL TIME
6hrs 20mins
PREP 20 MINS
COOK 6 HRS
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.
INGREDIENTS Nutrition
8
UNITS
US
- 1⁄3cup apple
cider vinegar
- 4teaspoons minced garlic
cloves
- 4teaspoons cumin
- 2teaspoons oregano
- 1teaspoon ground black pepper
- 1teaspoon salt
- 1⁄2teaspoon ground cloves
- 2tablespoons vegetable oil
- 3⁄4cup chicken broth
- 3bay leaves
- 3tablespoons lime juice
- 3 -4chipotle chiles in adobo
- 4 -5lbs chuck roast
DIRECTIONS
1.
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.
2.
Remove most of the fat from the roast and then cut into large
chunks (approximately 6).
3.
Pour oil into a frying pan and sear all sides of roast on
medium-high heat until browned.
4.
Place meat into Crockpot and pour adobo sauce over meat.
5.
Pour in the chicken broth and add bay leaves.
6.
Cook on high heat 6 hours or on low all day.
7.
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.
8.
Typical sides include tortillas, rice, black or pinto beans,
cheese, pico de gallo, guacamole, and sour cream.
9.
Don’t forget to make my 5 Minute Guacamole to go with it.
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