I am a huge fan of the favorite well-known Mexican chain’s Barbacoa. I could eat it every single day. Seriously, every. single. day! I wanted to be able to make it anytime, so I have this Crockpot Chipotle Barbacoa recipe that is perfect for the days you just want to eat in!
Thankfully, this week we got our own favorite chain that opened up right down the street, within walking distance. Oh, and did I mention it’s got a drive through? Yes, the first drive-thru the chain has to date and we get to experience the goodness. Needless to say, we have eaten there three days in a row since it opened on Tuesday!
This spicy crockpot chipotle barbocoa meat is flavored with chipotle peppers in adobo sauce that make it so tender and flavorful. Put it on a bed of lettuce, in a burrito bowl with rice and beans, or use it to make burritos or tacos! Be sure to check out our other favorite Mexican dishes like Crockpot Mexican Casserole.
How to Make Crockpot Chipotle Barbacoa
Crockpot Chipotle Barbacoa
Ingredients
- 1 3 lb. boneless beef chuck roast
- 2-3 chipotle chilis in adobo sauce
- 1 cup beef broth
- 1 lime
- 1 tbsp apple cider vinegar
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 tsp pepper
Instructions
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To a food processor or blender add in chipotles, cumin, garlic, oregano, salt, pepper, ground cloves, lime juice and beef broth. Pulse ingredients until well combined.
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Add meat to crockpot and brown on both sides, if desired. Add chipotle sauce over meat.
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Cover and cook on low for 8-10 hours or until meat can be shredded with two forks.
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If using CROCK EXPRESS:
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To a food processor or blender add in chipotles, cumin, garlic, oregano, salt, pepper, ground cloves, lime juice and beef broth. Pulse ingredients until well combined.
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Press the brown/saute button. Add 1 tbsp olive oil and brown your meat on both sides. Press stop. Add chipotle sauce over beef. Place lid on lock, turn valve to no venting, adjust time to 60 minutes and press start. Do an immediate release, shred and serve.
Recipe Notes
Serve with tortillas, on top of a salad or as a burrito bowl with rice, and top with your favorite toppings like pico de gallo, shredded cheese, sour cream, diced onion, guacamole or avocado.
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