Chipotle Barbacoa Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
314 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Barbacoa Beef
Description
The recipe prepares a thick paste using chipotle peppers from adobo, onion, garlic, tomato paste, cider vinegar, lime juice, salt, cumin, oregano, and a touch of ground cloves blended until smooth. Beef brisket or chuck roast is quartered and tossed with this paste, then cooked in a slow cooker on high or low heat until fork-tender, about 4 to 6 hours.
After cooking, the beef is shredded and returned to the cooking liquid, allowing it to absorb more flavor before serving. The result is a moist, smoky, and spicy meat with a tender but not mushy texture. The chipotle adobo brings a characteristic heat and smokiness, balanced by acidity from vinegar and lime.
This meat works well as a filling for Mexican-style meals such as tacos or burritos, or served with rice and beans. It offers a depth of flavor suited for casual gatherings or meal prep.
The recipe can be scaled for larger quantities, with attention to slow cooker capacity and possible reduction of cooking juices. If without a food processor, finely chopping the ingredients for the paste works as an alternative. Both cooked and uncooked marinated beef freeze well for storage or convenience.
Ingredients
- ½ white onion chopped, or yellow onion
- 1 tablespoon garlic or 3 large garlic cloves, minced
- 6 chipotles from a can of chipotles packed in adobo sauce
- 1 ½ tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- lime juice of 1
- 1 teaspoon salt
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ground cloves if you have it, dash
- 1 ½ pounds beef brisket or chuck roast
Instructions
- In a high-powered blender or food processor, pulse together the onion, garlic (pre-minced or simply add the whole peeled cloves), chipotles, tomato paste, vinegar, lime juice, salt, dried oregano and spices to make a smooth paste.
- Quarter the beef and toss it in the slow cooker with the paste. Cook on high for 4 hours or low for 6 hours until the beef is tender and can be easily shredded with a fork.
- Remove the meat from the slow cooker and shred. Return to the slow cooker and stir into the sauce just before serving.
Notes
- This recipe was tested in a 3.5 quart slow cooker; adjust quantities for larger cookers accordingly.
- Without a food processor, finely chop the onion, garlic, and chipotles before mixing into a paste.
- Cooked barbacoa beef can be frozen for later use, as can the marinated uncooked beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 774mg | 32% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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