Chipotle Barbacoa

Name: Chipotle Barbacoa
Prep time: 25 min
Cook time: 6 h 5 min
Total time: 6 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 0.33 cup Apple Cider; 1 tsp Black Pepper; 1 tbsp Cayenne Pepper; 1 cup Chicken Broth; 4 whole Chipotle Peppers in Adobo; 2 lb Chuck Roast; 1 whole Diced Yellow Onion; 3 whole Dried Bay Leaves; 2.5 tsp Dried Oregano; 1 tsp Garlic Powder; 0.5 tsp Ground Cloves; 4 tsp Ground Cumin; 3 tbsp Lime Juice; 4 whole Peeled Garlic; 0.5 tsp Salt; 1 whole Serrano Pepper; 2 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Comfort-Food

Chipotle Barbacoa features succulent beef chuck slow-cooked with smoky chipotles, cumin, oregano, and a spark of lime for bold, tangy heat. The meat turns fork-tender and juicy, perfect for shredding and soaking up a rich, peppery sauce. Serve for dinner in tacos, burritos, bowls, or alongside rice and beans when you want deep, slow-cooked flavor.

Prep25 mins
Cook6 hrs 5 mins
Serves6
DifficultyEasy

1

Warm oil in a large skillet over low heat, then slowly raise the heat to medium-high. Sear the beef in the hot oil until browned, about 10 seconds per side. Move the beef to a slow cooker.
2

Place chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor and blend until smooth. Pour the mixture over the beef in the slow cooker.
3

Add broth, onion, and bay leaves to the slow cooker and stir.
4

Cook on Low until the beef shreds easily with a fork, 6 to 8 hours. Remove the beef from the slow cooker and shred it using 2 forks. Return the shredded beef to the slow cooker and stir it into the sauce before serving.