Best 6 Chipotle Barbacoa Recipes

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Craving a flavorful and tender meat dish with a smoky and spicy twist? Chipotle barbacoa is the perfect choice for you! This slow-cooked dish, traditionally made with beef or goat, is infused with the bold flavors of chipotle peppers, creating a tantalizing blend of heat, smokiness, and rich spices. Whether you're hosting a party, preparing a special meal for your family, or simply looking for a unique culinary experience, chipotle barbacoa is sure to impress your taste buds and satisfy your cravings. With its effortless preparation and customizable spice level, this versatile dish can be easily tailored to suit your preferences. So, embark on a culinary journey and discover the delectable world of chipotle barbacoa!

Check out the recipes below so you can choose the best recipe for yourself!

COPYCAT CHIPOTLE® BEEF BARBACOA



Copycat Chipotle® Beef Barbacoa image

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Provided by RainbowJewels

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h25m

Yield 12

Number Of Ingredients 13

5 dried chipotle chile peppers
½ medium yellow onion, roughly chopped
¼ cup freshly squeezed lime juice
¼ cup tomato paste
1 ½ tablespoons apple cider vinegar
6 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1 (3 pound) beef shoulder roast, trimmed
¾ cup beef broth
3 bay leaves
1 teaspoon whole cloves

Steps:

  • Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  • Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  • Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  • Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  • Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g

CHIPOTLE BARBACOA



Chipotle Barbacoa image

This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

Provided by Dani_Dizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h26m

Yield 6

Number Of Ingredients 17

2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
⅓ cup apple cider
4 chipotle peppers in adobo sauce
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 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chicken broth
1 small onion, finely chopped
3 bay leaves

Steps:

  • Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
  • Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
  • Stir chicken broth, onion, and bay leaves into the slow cooker.
  • Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g

COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE



Copycat Chipotle Barbacoa Bowl With Cilantro- Lime Rice image

You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!

Provided by EmKenBken

Categories     Mexican

Time 1h2m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 22

1 medium red onion, coarsely chopped
4 garlic cloves
1 (7 1/16 ounce) can chipotle chiles in adobo
2 tablespoons chili powder
2 tablespoons vegetable oil, divided
2 tablespoons kosher salt, divided
1 tablespoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
1 (4 -5 lb) chuck roast
2 bay leaves
3 cups water
1 1/2 cups long-grain rice
1 1/4 teaspoons kosher salt
1 bay leaf
3 tablespoons fresh lime juice, from one lime
1/4 cup fresh cilantro, washed thoroughly, roughly chopped
3 cups salsa
3 cups guacamole
3 cups pinto beans
3 cups monterey jack cheese

Steps:

  • For the marinade:.
  • To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
  • Blend until completely smooth, add 1 1/2 cup water stirring to combine.
  • Marinate meat in adobo:.
  • Place meat in a large non-reactive container, with enough room for the adobo sauce.
  • Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
  • Cook Roast:.
  • Preheat oven to 275F .
  • In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
  • Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
  • Make Rice:.
  • In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
  • Assemble Barbacoa Bowls:.
  • Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.

Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE



Weight Watchers Slow Cooker Chipotle's Barbacoa Beef Recipe image

This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.

Provided by Six Sisters Stuff

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 13

5 teaspoons minced garlic
1/2 medium yellow onion
1/2 lime (juiced)
2-3 chipotles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1/2 teaspoon ground cloves
3 pounds bottom round roast (or beef eye of round, all fat trimmed)
Salt and pepper, to taste
1 teaspoon olive oil
1 cup water
3 bay leaves
4 cups cooked rice

Steps:

  • Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
  • Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
  • Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
  • Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving

CHIPOTLE BARBACOA CHUCK ROAST



Chipotle Barbacoa Chuck Roast image

I Love the barbacoa style beef roast at Chipotle Mexican restaurants. I decided to try making it on my own at home for a change and see how it turned out. Now I can have pretty close to the same thing at home without going out. My first attempt came out pretty good and was attempted on 5/14/08.

Provided by Chef Choich

Categories     Roast Beef

Time 8h15m

Yield 8-12 soft tacos, 3-4 serving(s)

Number Of Ingredients 6

1 (2 lb) chuck roast
2 (2 ounce) packets ortega chipotle taco seasoning
2 tablespoons cooking oil
2 tablespoons apple cider vinegar
1 dash hot sauce
2 cups water (enough to barely cover roast)

Steps:

  • I have a 2 pound roast so the directions will vary due to weight. (1 packet of seasoning per pound, 1 TBS of cooking oil per pound, 1 TBS of apple cider vinegar per pound).
  • I put 2 cups of water in my crock pot and put the 2 packets of Ortega chipotle taco seasoning in and whisked. Then I added 2 TBS of cooking oil, 2 TBS of apple cider vinegar, and a dash of hot sauce and whisked again.
  • I placed the roast into a large skillet and seared both sides then placed in crock pot.
  • Set the crock pot to low setting and let it slow cook from 7am to 5:30pm while I was gone to work for the day. The meat just fell apart when trying to remove it from the crock pot. Removed meat from crock pot and shredded with fork on cutting board and placed in serving dish. Cook time I would say 8 hours minimum on a low setting and less time for higher settings.
  • We added tortillas, lettuce, tomato, shredded cheese, salsa, and sour cream to garnish. These were delicious and pretty darn close to the real deal. Depending on what size tortillas you use and how much meat you put into them determines how many servings this will make.

Nutrition Facts : Calories 853.4, Fat 68.2, SaturatedFat 25.1, Cholesterol 208.7, Sodium 182.6, Carbohydrate 0.1, Protein 55.6

CHIPOTLE'S COPYCAT BARBACOA



CHIPOTLE'S COPYCAT BARBACOA image

Categories     Beef

Yield 12

Number Of Ingredients 15

2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves
Sauce
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

Steps:

  • Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside. In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook's note. Warm a heavy bottom pot over medium high heat, until water dripped over top sizzles. Add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.

Tips:

  • Choose the right cut of beef. Chuck roast or brisket are both good options for barbacoa, as they are tough cuts of meat that will become tender when cooked slowly.
  • Use a Dutch oven or slow cooker to cook the barbacoa. This will help to keep the meat moist and tender.
  • Add plenty of flavor to the barbacoa. Chipotle peppers, cumin, oregano, and garlic are all good choices.
  • Cook the barbacoa for at least 8 hours, or until the meat is fall-apart tender.
  • Serve the barbacoa with your favorite toppings, such as tortillas, salsa, guacamole, and sour cream.

Conclusion:

Chipotle barbacoa is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a hearty meal to feed a crowd or a flavorful topping for tacos, burritos, or nachos, chipotle barbacoa is sure to please. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting recipe, give chipotle barbacoa a try!

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