Beef Barbacoa (Chipotle Copycat)
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 40 mins
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Total Time
4 hrs
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Servings
8 servings
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Calories
493 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Barbacoa (Chipotle Copycat)
Description
This recipe starts by blending a marinade of garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, ground cloves, salt, and pepper until smooth. The chuck roast is seasoned with salt and pepper, seared in oil until browned, then placed in a slow cooker topped with the marinade, water, and bay leaves. The beef cooks for several hours until the fat melts and meat pulls apart easily.
The finished barbacoa offers tender, juicy beef with deep smoky, herbal, and earthy chili flavors. It is ideal for assembling burritos, tacos, or bowls accompanied by rice, beans, guacamole, and salsa.
The marinade components can be prepared in advance and frozen. Leftover barbacoa stores refrigerated for up to four days or freezes well for up to two months. Thaw completely before reheating. Mexican oregano is preferred, but Italian oregano can be substituted with a flavor variation.
Ingredients
For the marinade:
- 3 cloves garlic
- 2 tablespoons adobo sauce (see note 1)
- 2 tablespoons ancho chile powder (see note 2)
- 2 tablespoons olive oil or rice bran oil (see note 3)
- 2 teaspoons cumin ground
- 2 teaspoons oregano see note 4, dried
- 1/2 teaspoon cloves ground
- salt freshly ground
- black pepper freshly ground
For the beef:
- 1 (4 to 5 pound) beef chuck roast boneless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil or rice bran oil
- 2 cups water
- 2 bay leaf
Instructions
- To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
- Sprinkle beef liberally on both sides with salt and pepper. In a large skillet or Dutch oven, heat oil until shimmering over medium-high heat.
- Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
- Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.
- Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.
Notes
- Use homemade adobo sauce incorporating tomato paste, cider vinegar, and spices if not available ready-made.
- Ancho chile powder can be purchased or made by grinding dried ancho chiles.
- Olive oil is an accessible substitute for rice bran oil used in the original.
- Mexican oregano is preferable, but Italian oregano may be used with a slightly different flavor.
- This recipe yields about 8 generous servings.
- Store leftovers refrigerated up to 4 days and freeze cooked barbacoa up to 2 months.
- Marinade can be frozen separately up to 3 months and thawed before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 993mg | 41% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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