As I stated in my last post, I have mastered many Chipotle copycats. This Barbacoa recipe is by far my favorite. I know “Better-Than-Chipotle” is a bold statement, but I think it’s true! My fiancé can’t even order it at Chipotle anymore, because he’s so used to mine now. While it has all the same elements of Chipotle’s barbacoa I’ve upped the spice and adobo. I made this recipe for a work potluck one time, and it resulted in a lot of recipe requests. So now I’m sharing it with everyone!
I will start by saying this recipe is even better the next day so plan ahead. If I’m just making it at home, we’ll eat some that night and have it for leftovers the following day, however if I’m making it for an event or party I always make it a day ahead of time. That way it will give you the same consistency as Chipotle’s.
For this recipe you’ll need: chuck roast (I usually use the same cut I would use for a pot roast), apple cider vinegar, chipotles in adobo sauce, lime juice, garlic cloves, cumin, chili powder, oregano, cayenne, cloves, salt, pepper, olive oil, chicken broth, and bay leaves.
Start by preparing your adobo sauce marinade. Combine chipotles in adobo sauce, apple cider vinegar, lime juice, garlic, and spices in a food processor and pulse until smooth.
Add olive oil to large skillet and heat over medium-high heat. Cut roast into 3-4 large pieces. Season with salt and pepper then sear each side in skillet.
Add roast to your crock-pot. Pour marinade over. Add chicken broth and bay leaves. Cook high heat for 6 hours or low for 9. Once done cooking, remove bay leaves, shred meat, and cook for another hour to soak up the sauce.
While this is cooking prepare your other taco fixings. See my other Chipotle copycat recipes below which go great with the barb:
There you have your rice, beans, and salad dressing!
Once your Barbacoa is ready it should look just like this! It goes great in tacos, burritos, salad or just totally on its own!
I also love to serve these tacos with Monetary-Jack cheese (which is what Chipotle uses), lettuce, and sour cream. In order to get a Chipotle-like sour cream consistency, simply use reduced fat and mix it with a little cold water.
And there you have it! Homemade Chipotle! It tastes exactly the same (if not better), you can customize it however you want, control serving sizes, and have plenty of leftovers! Let me know how you make yours!
- 3-4 lb chuck roast
- 1 small can chipotles in adobo sauce
- ⅓ cup apple cider vinegar
- juice from 1 lime
- 3 garlic cloves
- 2 tsp. chili powder
- 4 tsp. cumin
- 2 tsp. oregano
- ¼ tsp. cayenne
- ¼ tsp. ground cloves
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. olive oil
- 1 cup chicken broth
- 2-3 bay leaves
- tortilla shells
- Cilantro-Lime rice (linked in post)
- Chipotle Black Beans (linked in post)
- Chipotle's Honey Vinaigrette (linked in post)
- Monterey Jack shredded cheese
- Sour Cream
- Shredded lettuce
- Start by adding chipotles in adobo, apple cider vinegar, lime juice, garlic and all seasoning to a food processor and pulse until smooth.
- Heat oil in a large skillet over medium-high heat.
- Cut roast into 3-4 large pieces.
- Season with salt and pepper.
- Sear in skillet on all sides.
- Place roast in crock-pot.
- Pour adobo marinade over.
- Add chicken broth and bay leaves.
- Cook on high 6 hours or low 9.
- Remove bay leaves, shred roast, cook one more hour.
- Prepare other sides during last hour.