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Chipotle Barbacoa

This is probably the closest you can get to actual Chipotle barbacoa without having to buy it. The sauce does all the work and the slow cooker keeps it simple.
prep time20 minutes
cook time8 hours
total time8 hours 20 minutes
Print Recipe

Ingredients

Ingredients (~4 servings)

  • 3 whole chipotle chilies, canned in adobo sauce
  • 2 tsp adobo sauce
  • 4 jumbo garlic cloves, peeled and smashed
  • 3/4 cup beef broth
  • 3 Tbsp red wine vinegar
  • 3 Tbsp freshly squeezed lime juice
  • 1 1/2 Tbsp Mexican oregano
  • 2 tsp ground cumin
  • 1/8 tsp ground cloves
  • 3/4 tsp kosher salt
  • 3/4 tsp freshly cracked black pepper
  • 2 Tbsp olive oil
  • ~3 lbs chuck roast, cut into 5-6 pieces
  • Salt and pepper for seasoning beef
  • 2 bay leaves

Instructions

  • Blend chipotles, adobo sauce, garlic, broth, vinegar, lime juice, oregano, cumin, cloves, salt, and pepper in food processor until completely smooth.
  • Cut chuck roast into 5-6 chunks, rinse, pat dry, and season with salt and pepper.
  • Brown meat in Dutch oven over medium-high heat, 4 minutes per side.
  • Transfer meat to slow cooker and pour sauce over, tucking in bay leaves.
  • Cook on high for 6 hours or low for 8 hours.
  • Shred meat with two forks and mix with cooking liquid.

Notes

Serve warm, yields about 4 cups of barbacoa.