Karen Miner is the Food & Home Editor for SheKnows. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original recipes and stories. She and her h...
You won't believe how easy it is to make copycat Chipotle barbacoa beef at home
If you've ever sunk your teeth into Chipotle's barbacoa beef, odds are you'll want to re-create it at home. It's flavorful, oh-so-tender and — good news — super easy to make. With the help of a slow cooker, you're on your way to a ridiculously good filling for tacos, burritos, enchiladas... Really, you'll probably just end up eating it out of the slow cooker with a fork. That's OK too.
Slow cooker barbacoa beef tacos recipe
1 green chili, roasted and chopped (Hatch or similar)
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
5 chipotle chilies in adobo, roughly chopped
1/4 cup apple cider vinegar
2 teaspoons fish sauce
3 tablespoons olive oil
4 pounds chuck roast
1 small onion, finely chopped
6 garlic cloves, smashed
1 quart low-sodium beef broth
Salt and pepper, to taste
1 bay leaf
Warm tortillas, onion, cilantro, salsa and lime, for serving
In a saucepan on medium heat, combine the chopped green chili, cumin, ground cloves, oregano, chipotle chilies in adobo, apple cider vinegar and fish sauce.
Add olive oil to a pan, and bring to medium heat. Sear each side of the chuck roast.
Place the roast into a slow cooker on low.
Sauté the onions and garlic in same pan until brown. Add them to the saucepan with the other ingredients.
Using an immersion blender or a regular blender, puree the ingredients in the saucepan.
Pour the beef broth over the roast in the slow cooker. Add salt and pepper to taste and then the bay leaf. Add the pureed sauce.
Cook for 3-1/2 hours.
For the last half-hour, crack the lid so the extra liquid cooks off.
Remove the bay leaf. Serve with tortillas and garnish for tacos.