Chipotle Barbacoa

Chipotle Barbacoa
  • 2 tablespoons vegetable oil
  • 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
  • 1/3 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 (optional)
  • 1 tablespoon ground cayenne pepper, or more to taste (optional)
  • 2 1/2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chicken broth
  • 1 small onion, finely chopped
  • 3 bay leaves


  1. 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.
  2. 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.
  3. Stir chicken broth, onion, and bay leaves into the slow cooker.
  4. Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

04/17/2018
Chipotle Barbacoa, recipe PT15M PT1H 5 455 calories

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