Copycat Chipotle Barbacoa
Who doesn't love copycat recipes? This Copycat Chipotle Barbacoa is great served on warmed corn tortillas with a big helping of guacamole.
Ingredients
- 4 chipotle chilies in adobo
- 1/3 cup apple cider vinegar
- 4 garlic cloves, minced
- 1 Tbsp cumin
- 2 tsp oregano
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 3/4 tsp ground cloves
- 2 limes, juiced
- 2 Tbsp Vegetable oil
- 4 lbs. chuck roast, cut into large pieces
- 1 cup beef broth
- 3 bay leaves
Instructions
- In a blender or food processor add chipotle chilies, apple cider vinegar, garlic, cumin, oregano, pepper, salt, cloves, and lime juice. Puree until smooth. Set aside.
- Pour vegetable oil into a large skillet and heat on medium-high until shimmering. Add beef and cook on all sides until browned. Add beef to slow cooker and cover with adobo sauce from blender. Add beef broth and bay leaves and cook on high for 6 hours.
- Once meat is tender, shred with two forks and serve with tortillas.
Notes
If you do not want to make your own adobo you can always buy canned adobo sauce in the grocery store.
Serve with warmed corn tortillas, rice, beans, and pico de gallo. And don't forget the guacamole!
