Barbacoa Beef
August 21st, 2010 
Tyson A couple of months ago I headed into my local Chipotle and decided to be a little different. Instead of ordering my typical double chicken burrito bowl, I instead opted for something called Barbacoa Beef. I had no idea what I was getting myself into. I immediately fell in love with the intense flavor and spice. I left there in awe of that meal and made myself a promise that I was going to try and make it at home.
I scoured the internet for what seemed like an eternity (but was only a matter of minutes) and managed to find a few recipes that claimed to be just like the one at Chipotle. I settled on this one and modified it a bit to suit my needs.
The end result was fantastic. It turned out better than expected and I have made it again since then. It can get a bit spicy if you use too many chipotle peppers (as I found out the second time I made it) but the affect doesn’t last long. I am going to be adding this one to my list of foods to make often.
Recipe: Barbacoa Beef
Ingredients
- 1/3 cup apple cider vinegar
- 3 tbsp lime juice
- 4 chipotle peppers – canned in adobo sauce
- 1/2 an onion
- 6 cloves garlic
- 4 tsp cumin
- 2 tsp oregano
- 1 ½ tsp ground black pepper
- 1 ½ tsp salt
- 1/8 tsp ground clove
- 2 tbsp coconut oil
- 4 lb beef roast
- 1 cup organic chicken broth
- 3 bay leaves
Instructions
- Combine the lime juice, vinegar, onions, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender and blend until smooth and creamy.
- Cut the roast into smaller pieces. In a large pan, heat 2 tbsp of coconut oil and cook each side of the meat until lightly browned.
- Put the meat from the pan into a large CrockPot
- Pour the blended sauce over the meat and add in the chicken broth and bay leaves.
- Cover and simmer for about 8 hours on low
Cooking time (duration): 8 hours with a prep time of about 20 minutes
Diet (other): Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)
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