Garlicky, tender, shredded beef braised low and slow in a spicy, smoky, flavourful barbecue sauce. Serve in burritos or with lime-cilantro rice.
Course Main Course, Slow-Cooker
Prep Time 40minutes
Cook Time 8hours
Total Time 8hours40minutes
Author Rebecca Lindamood
6to 8 pounds boneless chuck roasttrimmed of excess fat and cut into 2 inch cubes
1tablespoonvegetable oil or canola oil
6chipotles in adobo with sauce
1large white onionpeeled and roughly chopped
10clovesgarlicpeeled and roughly chopped
1cupbeef or chicken broth or lager beer
2/3cupapple cider vinegarpreferably raw
1/4cuplime juicepreferably freshly squeezed
2tablespoonsoreganopreferably Mexican oregano, but all oregano will do!
1teaspoonground black pepper
Optional flavour building step:
Drizzle the vegetable oil in a heavy-bottomed skillet over medium high heat. Brown the beef cubes on all sides in batches (you do not want to overcrowd the pan).
Cool the beef cubes completely before proceeding.~~~~
To Make the Copycat Chipotle Barbacoa:
Add the beef (whether you've browned it or not) to the crock of a slow-cooker. Add the chipotles in adobo, onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, salt, and black pepper to a blender and blend on high until smooth. Toss the bay leaves on top of the beef, pour the contents of the blender over the contents, stir., and cover Let the beef stand overnight to marinate. In the morning, add the crock to the slow-cooker, turn the temperature to LOW. Cook 8 hours on LOW or 4 hours on HIGH, or until the beef shreds very easily with a fork. Remove and discard the bay leaves. Use two forks to shred the meat in the sauces.
Serve the shredded Barbacoa with sauces over rice, in corn tortillas with onion and cilantro, in burritos, soups, on nachos, or just with a fork!