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Copycat Chipotle Barbacoa Beef
This Copycat Chipotle Barbacoa Recipe is the Mexican night of your dreams. If you love beef barbacoa, you've got to try this! It's low carb, easy to make, and fall apart delicious!
Servings: 8
Calories: 232kcal
Video
Ingredients
- 4 pounds beef chuck roast, cut into 6-8 chunks & fat trimmed
- salt and pepper, to taste
- 4 chipotle peppers, from a can of chipotles in adobo
- 4 ounces diced green chiles
- 1 large sweet onion, diced
- 2 tablespoons white wine vinegar
- 2 limes, juice
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1/4 teaspoon ground cloves
- 2 teaspoons dried oregano
- 3/4 cup chicken broth, beef broth works too!
- 3 bay leaves
- 5 cloves of garlic, smashed
- olive oil, for cooking
Instructions
- Season the beef with salt and pepper. Heat a cast iron skillet on medium-high heat with a splash of olive oil and sear the beef for 3-4 minutes on each side.4 pounds beef chuck roast, cut into 6-8 chunks & fat trimmed, salt and pepper,, olive oil,
- Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, white wine vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, chicken broth, bay leaves, and smashed garlic cloves. Cook on low for 7-8 hours until the beef falls apart.4 chipotle peppers,, 4 ounces diced green chiles, 1 large sweet onion,, 2 tablespoons white wine vinegar, 2 limes,, 1 tablespoon cumin, 2 teaspoons chili powder, 1/4 teaspoon ground cloves, 2 teaspoons dried oregano, 3/4 cup chicken broth,, 3 bay leaves, 5 cloves of garlic,
- When ready, transfer the beef to a serving bowl and shred the beef with two forks.
Notes
- This is the slow cooker I have!
- The beef is freezer-friendly. Store in an airtight freezer bag or container and pull it out when you need it!
Nutrition
Calories: 232kcal | Carbohydrates: 5g | Protein: 44g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 426mg | Potassium: 841mg | Fiber: 2g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 6mg
