Recipe by Golden Nugget Gourmet
That's right now you can make barbacoa as good as Chipotle's at home! Perfecting this recipe started as a bet... while my husband Scott and his good friend Steve were enjoying one of their many grad school barbacoa lunches from Chipotle, Steve made the comment, "I don't think even Jan could make it this good." Oh, the challenge was on! I searched the web and found several recipes claiming to be the real deal but I decided to base mine off a copycat recipe I found on Todd Wilbur's Top Secret Recipes. So how did it come out? Let's just say Steve ate his words and several of these burritos :) Heads up, you'll need a crockpot for this one.
Top Review by algato
If you like the Chipotle Restaurant Barbacoa, this recipe is fantastic! I never rated anything on the internet until now because this recipe is just so good. My daughter and I both abosolutely love Chipotle Barbacoa. Having a large family, it gets expensive taking the entire family out to eat. I decided to try this recipe. I loved it and my daughter really loved it. She ate it for supper, then breakfast, packed it for school lunch and still ate it later that evening. I had to tell her she had to eat something else for breakfast the next morning. She said it tastes exactly like the restaurant. The recipe makes enough to have left overs later or to freeze it. If you like Chipotle Barbacoa you will love this recipe.
- 78.07 ml apple cider vinegar
- 19.71 ml minced garlic cloves
- 19.71 ml cumin
- 9.85 ml oregano
- 4.92 ml ground black pepper
- 4.92 ml salt
- 2.46 ml ground cloves
- 29.58 ml vegetable oil
- 177.44 ml chicken broth
- 3 bay leaves
- 44.37 ml lime juice
- 3-4 chipotle chiles in adobo
- 1814.36-2267.96 g chuck roast
Directions See How It's Made
- To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
- Remove most of the fat from the roast and then cut into large chunks (approximately 6).
- Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
- Place meat into Crockpot and pour adobo sauce over meat.
- Pour in the chicken broth and add bay leaves.
- Cook on high heat 6 hours or on low all day.
- While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
- Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
- Don’t forget to make my 5 Minute Guacamole to go with it.