Chipotle Mexican Grill Barbacoa

Chipotle Mexican Grill Barbacoa

Ready in 6 hours
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Chipotle Mexican Grill Barbacoa"

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"Spicy, shredded beef, braised with chipotle adobo, cumin, cloves, garlic and oregano."

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat -- goat, fish, chicken, or cow cheek meat, to name just a few -- in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our yard or tracking down a local source for fresh cow faces.


Ingredients

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1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle chiles
4 garlic cloves
4 teaspoons freshly toasted and ground cumin seeds (see Tidbit
2 teaspoons dried Mexican oregano
1.5 teaspoons ground black pepper
1.5 teaspoons Salt
0.5 cloves (see Tidbits)
2 tablespoons Vegetable oil
4 pound chuck roast
0.75 cup chicken broth
3 Bay leaves

Original recipe makes 8 Servings

Servings  

Preparation

1. Make the adobo sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor and puree on high speed until smooth.

2. Trim the fat from the meat, then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in the oil in a large stockpot or Dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to medium-low heat, and let the meat simmer (braise) for 5 to 6 hours, or until the meat easily flakes apart. Turn the meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear the meat apart into bite-size chunks with tongs.

Tidbits: Toast whole cumin seeds and cloves separately in a small saute pan over medium-low heat. Toss often and watch the spices closely so they don't burn. The spices are done toasting when they are fragrant and slightly browned. Use a clean coffee grinder to grind each of the spices to a powder, and then measure for the recipe.

Credits

Added on Award Medal

4 pounds of barbacoa sweetness photo by themeecer themeecer

Calories Per Serving: 657 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good for tacos
jlyn77nurse 11 month ago
WMSkyfall 1 year ago
Tidbits: Toast whole cumin seeds and cloves separately in a small saute pan over medium-low heat. Toss often and watch the spices closely so they don't burn. The spices are done toasting when they are fragrant and slightly browned. Use a clean coffee grinder to grind each of the spices to a powder, and then measure for the recipe. [I posted this recipe.]
themeecer 4 years ago
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