Chipotle's Barbacoa Copycat Recipe
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.
- Ready In:
- 6hrs 20mins
- 1⁄3 cup apple cider vinegar
- 4 teaspoons minced garlic cloves
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 3⁄4 cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3 -4 chipotle chiles in adobo
- 4 -5 lbs chuck roast
- 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.
MY PRIVATE NOTES
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Instead of making the sauce with vinegar, I use a container of Jack’s Gardenfresh medium salsa. The salsa has enough liquid that I can usually skip the chicken stock. Still added the garlic and other seasonings, but used D’Allessandro Chipotle Morita paste instead of the canned chiles, adjusting to desired spice level. It’s less messy and you don’t have to figure out what to do with the rest of the can. These modifications have been the magical combination. My husband’s favorite thing from Chipotle is the barbacoa and this gets two BIG thumbs up. These have been the magical combination