Make your Chipotle favorite at home with this Copycat Chipotle Barbacoa Recipe made easily in the slow cooker.
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.
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
How to make Chipotle Barbacoa:
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.
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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
Instructions
- 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.
- Ensure all excess fat is trimmed off roast 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.
Nutrition
G K says
I love shredded chicken and beef. I can’t wait to try this the next time we have tacos.
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.