Chipotle Barbacoa
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6
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Calories
386 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Barbacoa
Description
The dish begins by trimming a well-marbled beef roast into smaller pieces and searing each piece in vegetable oil to develop a deep brown crust that adds flavor. The pan is then deglazed with onions and combined with a blended sauce of apple cider vinegar, chipotle peppers, adobo sauce, garlic, lime juice, and a blend of spices including cumin, oregano, cloves, and bay leaves. This sauce imparts smoky heat, acidity, and warmth.
Cooking the beef in a slow cooker over 8 to 10 hours on low heat allows the connective tissue to break down, resulting in tender, shreddable meat that holds the complex flavors of the sauce. The shredded barbacoa offers a juicy, spicy, and slightly smoky flavor profile, with moderate heat that can be adjusted by varying the number of chipotle peppers included.
Chipotle Barbacoa is versatile for use in Mexican dishes such as tacos, burritos, or bowls, where its rich and tangy flavor complements fresh toppings and staples like rice or beans. The browning step is emphasized as important for flavor development but optional for time-saving adaptations. Adjusting peppers allows control of spice levels, and any sturdy beef roast like chuck, rump, or brisket can be used.
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef roast such as chuck, beef shoulder or brisket
- salt to taste
- black pepper to taste
- 1/2 cup onion finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon garlic finely chopped
- 2 canned chipotle peppers
- 1 tablespoon adobo sauce from can of peppers
- 1 cup beef broth
- 2 tablespoons lime juice
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 1/4 teaspoon cloves ground
- 2 bay leaf
Instructions
- Cut the meat into 4 inch pieces. Heat the oil in a large pan over medium high heat.
- Add the meat to the pan in a single layer and season generously with salt and pepper to taste. You may need to work in batches.
- Cook for 4 minutes per side or until deep golden brown.
- Transfer the meat to a slow cooker. Add the onion to the pan and cook for 2-4 minutes or until softened.
- Place the onion in the crock pot with the beef.
- Add the apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, chipotle peppers, adobo sauce, beef broth, lime juice, cumin, oregano and cloves to a blender. Blend until well combined.
- Pour the sauce into the slow cooker. Add the bay leaves and stir to combine.
- Cover and cook on low heat for 8-10 hours or until meat is very tender. Shred the meat with two forks, then serve and enjoy.
Notes
- Choose a well-marbled beef roast like chuck, rump, brisket, or beef shoulder for best results.
- The dish has moderate heat; adjust with one to two chipotle peppers for spicier or milder taste.
- Browning the meat before slow cooking enhances the flavor significantly but can be skipped for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 651mg | 27% |
| Potassium | 839mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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