Copycat Chipotle Barbacoa Recipe

Disclosure AffiliateCopycat Chipotle Barbacoa Recipe

One of my favorite things about eating at Chipotle is the ability to totally customize your meal. Choosing from the various salsas and other toppings lets you make something uniquely yours and delicious. Making your own burritos and bowls at home lets you customize things even more! This Copycat Chipotle Barbacoa Recipe lets you get a head start by tackling the trickiest part of the meal – the meat that Chipotle does so well. Cook up a big crockpot full of these and you’ll be on your way to making your own delicious Mexican meals.

Once you make your Copycat Chipotle Barbacoa Recipe, it’s easy to store half (or more) in freezer containers. That way it is ready to go to make a quick dinner in the future. Just heat it up and assemble your burritos, bowls or tacos.

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Copycat Chipotle Barbacoa

 
INGREDIENTS
4 lb Chuck Roast (trimmed of excess fat)
2 tbsp Vegetable Oil
3 Bay Leaves
1/4 cup Apple Cider Vinegar
4 tsp Minced Garlic
4 tsp Cumin
3 tsp Dried Oregano
1 tsp Black Pepper
1/2 tsp Ground Cloves
1 tsp Kosher Salt
4 Chipotle Peppers (from canned Chipotles in Adobo Sauce)
1 tbsp Adobo Sauce (from canned Chipotles in Adobo Sauce)
1 cup Chicken Broth
1/4 cup Lime Juice

Copycat Chipotle Barbacoa Recipe Process

DIRECTIONS
To make the sauce combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor on high speed until smooth.
Insure all excess fat is trimmed off and cut into 6-8 pieces.
Heat oil in a heavy skillet over medium high heat.
Sear all sides of the meat to get a nice crust.
Place meat in slow cooker.
Cover with with sauce.
Pour in broth and add bay leaves.
Cover and cook 5 hours on high (or 8 hours on low).
Remove the bay leaves.
While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.

Copycat Chipotle Barbacoa Recipe in the Crockpot

 

Copycat Chipotle Barbacoa Recipe

Ingredients

  • 4 lb Chuck Roast (trimmed of excess fat)
  • 2 tbsp Vegetable Oil
  • 3 Bay Leaves
  • 1/4 cup Apple Cider Vinegar
  • 4 tsp Minced Garlic
  • 4 tsp Cumin
  • 3 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Cloves
  • 1 tsp Kosher Salt
  • 4 Chipotle Peppers (from canned Chipotles in Adobo Sauce)
  • 1 tbsp Adobo Sauce (from canned Chipotles in Adobo Sauce)
  • 1 cup Chicken Broth
  • 1/4 cup Lime Juice

Instructions

  1. To make the sauce combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor on high speed until smooth.
  2. Insure all excess fat is trimmed off and cut into 6-8 pieces.
  3. Heat oil in a heavy skillet over medium high heat.
  4. Sear all sides of the meat to get a nice crust.
  5. Place meat in slow cooker.
  6. Cover with with sauce.
  7. Pour in broth and add bay leaves.
  8. Cover and cook 5 hours on high (or 8 hours on low).
  9. Remove the bay leaves.
  10. While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.
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thriftyjinxy@live.com' About Chrysa

Chrysa is the founder and owner of ThriftyJinxy.com, a site dedicated to living a fabulous life on a frugal budget. Her approach is that by spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want, whether it’s travel, fashion, electronics – you name it! Chrysa is married, has a 8-year old nephew she dotes on, as well as three lovable cats and a big sweetie of a German Shepherd.

Comments

  1. zuzu.wilson@yahoo.com' Robin W says:

    This looks so delicious and reminds me of the days when we lived close to my MIL who used to make things like this for us every week. Those were the days. I love that this can be made in the crock pot since it’s so hot here already. I’m going to surprise my husband and try to make this next week after I go to the grocery store for the ingredients.

  2. I love shredded chicken and beef. I can’t wait to try this the next time we have tacos.

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