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Chipotle Barbacoa

Ingredients

  • 2 Tbsp vegetable oil

  • 1 (2 lbs.) beef chuck roast, trimmed and cut into 4 to 6 pieces

  • 4 chipotle peppers in adobo sauce

  • â…“ cup apple cider

  • 3 Tbsp lime juice

  • 4 cloves garlic, peeled, or more to taste

  • 4 tsp cumin

  • 1 serrano chile pepper, chopped (optional)

  • 1 Tbsp ground cayenne pepper, or more to taste (optional)

  • 2 ½ tsp dried oregano

  • 1 tsp ground black pepper

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp ground cloves

  • 1 cup chicken broth

  • 1 small onion, finely chopped

  • 3 bay leaves

Preparation

  1. Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.


  1. Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.


  1. Stir broth, onion, and bay leaves into the slow cooker.


  1. Cook on Low until beef is fork-tender, 6-8 hours. Shred beef using 2 forks to serve.

 

  1. Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice, black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.


Cook’s Note:

Everything is extremely spicy, so adding cayenne and serrano peppers may be too spicy for you. If I was an average person, this measurement might be different. But written as is, this recipe is very hot.

This chipotle barbacoa is as close to a certain big chain's version. It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle the heat because this recipe is packin' lots of it!

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