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.
- Prep Time 20 mins
- Total Time 6 hrs 20 mins
- Servings 8
- 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.