One of my favorite Mexican restaurants when I need a quick fix has got to be Chipotle. You can get quality flavor packed food in a jiffy. My go to is their carnitas and my husband can’t resist their barbacoa. It is kind of funny, Chipotle’s barabcoa meat literally makes him sweat when he eats it. But he still loves it! I can’t help but laugh as soon as the sweat starts to bead up on his forehead. Does anyone else do this when they eat something with a little kick? I swear it reminds me of something from a cartoon. I love that guy.
I made this recipe and it is without a doubt a near perfect match of Chipotle’s barbacoa meat. It is a tender, juicy, flavor packed meat perfect for burritos, tacos, or even nachos. I personally love it with a side of my Cilantro Lime Rice. Muy bien!
Note: This meat definitely has a bit of heat in it from the chiles in adobo sauce so if you have a member of your household that doesn’t like heat I would either cut back the chiles or leave them out completely.
3–4 lb beef chuck roast
1/3 c apple cider vinegar
1/2 yellow onion
2 tbsp fresh lime juice
1 tbsp, garlic, minced
4 tsp ground cumin
2 tsp oregano
1 tsp ground allspice
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
2–3 chipotle chiles in adobo sauce
3/4 c beef stock
SOME FABULOUS GARNISHES
cotija cheese , crumbled
chopped green lettuce
guacamole or sliced avocado
pico de gallo
- Trim excess fat off of the roast.
- Spray your crock-pot with cooking spray (this helps a good deal with cleanup).
- Place roast in crock-pot.
- Place all of the ingredients, except for the chuck roast, in the blender and puree.
- Pour the pureed sauce over the roast.
- Cook on low for 8–10 hours, or high heat for 5–7.
- When the roast is done cooking, transfer it to a large cutting board.
- Using a large fork shred the meat and place it back in the crock-pot to soak up some of the tasty sauce.
- Serve in a warm tortilla with your favorite taco toppings.
Recipe adapted from Unsophpisticook.