Chipotle Barbacoa
Recipe type: CopyCat
Cuisine: TexMex
Prep time: 
Cook time: 
Total time: 
  • 2 tsp sea salt
  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 2 bay leaves
ForThe Sauce
  • ¼ cup apple cider vinegar
  • 1 tbsp garlic cloves
  • 4 tsp ground cumin
  • 1 tbsp dried oregano
  • 2 cloves
  • 2 chipotle peppers (from a can, packed in adobo sauce)
  • 1 tablespoon adobo sauce (from the chipotle pepper can)
  • 1 cup water
  • ΒΌ cup lime juice
  • 1 tbsp chicken base
  1. In the food processor combine the sauce ingredients. Blend until smooth. Set aside.
  2. Cut the roast in chunks. Sprinkle all sides of the beef with salt. Warm a cast iron skillet over medium high heat. Add the olive oil. Sear all sides of the beef. Once all sides are seared, place beef into a slow cooker. Set slow cooker temperature to high. Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
  3. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce. Cover and cook for another hour. Add this to your Chipotle Burrito bowl or Chipotle Burrito.
Recipe by KinFolk Recipes at