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Barbacoa Beef

I enjoy a Chipotle burrito every now and then, and I always get their barbacoa beef. For the Super Bowl party, I finally got around to attempting to make something like it myself. I picked up 6.5 pounds of chuck roast from the butcher and plopped it in the slow cooker for about 8 hours. It was so good! This one is going into our regular rotation. Below you’ll find the recipe that I used from Genius Kitchen, modified just a little bit:

Ingredients

  • 1⁄3 cup apple cider vinegar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 3 tablespoons lime juice
  • 3 dried chipotle chiles
  • 2 tablespoons vegetable oil
  • 3⁄4 cup chicken broth
  • 3 bay leaves
  • 4 -5 lbs chuck roast

Directions

  1. To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper and salt 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.
  3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
  4. Place meat into slow cooker 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.

 

 

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