Barbacoa Recipe: Chipotle Copycat
Ingredients
3 lbs. beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
1/2 cup beef broth (or chicken broth)
2 medium chipotle chiles in adobo (including the sauce, about 4 tsp)
5 cloves garlic (minced or coarsely chopped)
2 Tbsp apple cider vinegar
2 Tbsp lime juice
1 Tbsp dried oregano
2 tsp cumin
2 tsp sea salt
1 tsp black pepper
1/2 tsp ground cloves (optional)
2 whole bay leaf
Preparation
Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
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Recipe Tips:
Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice, can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.