Name: Chipotle Barbacoa
Prep time: 25 min
Cook time: 6 h 5 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Mexican Inspired, Mexican
Ingredients: 2 tablespoons vegetable oil; 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces; 4 chipotle peppers in adobo sauce; 0.33333334326744 cup apple cider; 3 tablespoons lime juice; 4 cloves garlic, peeled, or more to taste; 4 teaspoons cumin; 1 serrano chile pepper, chopped; 1 tablespoon ground cayenne pepper, or more to taste; 2.5 teaspoons dried oregano; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon ground cloves; 1 cup chicken broth; 1 small onion, finely chopped; 3 bay leaves

Chipotle Barbacoa

This chipotle barbacoa is a copycat recipe that features seasoned beef chuck slow-cooked until fork-tender for a fiery dish with lots of smoky flavor.

6 hr 30 min total 25 min prep 6 hr 5 min cook 6 244 cal

Instructions

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1 Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
2 Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
3 Stir broth, onion, and bay leaves into the slow cooker.
4 Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.