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Copycat Chipotle Mexican Grill Barbacoa Beef

  • 24servings

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Source: restaurant.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup Apple Cider Vinegar

  2. 3 Tbsp Fresh Lime Juice

  3. 3 Canned Chipotle Peppers In Adobo Sauce

  4. 2 Large Garlic Cloves , or 4 small cloves

  5. 4 tsp Cumin

  6. 2 tsp Oregano

  7. 1 1/2 tsp Ground Black Pepper

  8. 1 1/2 tsp Salt

  9. 1/2 tsp Ground Cloves

  10. 3/4 cup Chicken Broth

  11. 5 lbs Beef Chuck Roast

  12. 2 Tbsp Vegetable Oil

  13. 3 Bay Leaves

Instructions Jump to Ingredients ↑

  1. Combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, cloves and chicken broth in a blender. Blend at the highest speed until mixture is smooth and creamy.

  2. Cut the roast up into smaller pieces, removing excess fat. In a large skillet, heat the 2 tbsp oil and brown meat on all sides.

  3. Place the meat in a 4 quart crockpot and pour the sauce over the meat. Add the bay leaves.

  4. Cook for 6 hours, or until the meat is easily pulled apart.

  5. Remove and toss the bay leaves. Using two forks, shred the meat on a cutting board and return the shredded meat to the sauce. It's ready to serve.

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