Irresistible Barbacoa Chipotle Taste (Printable Version)
Slow-cooked barbacoa with chipotle, garlic, and bold spices for a tender, flavorful meal.
# Everything You’ll Need:
→ Meat
01 -
3 lb beef brisket or chuck roast, trimmed and cut into 2-inch chunks
→ Broth
02 -
1/2 cup beef broth or chicken broth
→ Sauce
03 -
2 medium chipotle chiles in adobo, including sauce (about 4 tsp)
04 -
5 cloves garlic, minced or coarsely chopped
05 -
2 tbsp apple cider vinegar
06 -
2 tbsp fresh lime juice
07 -
1 tbsp dried oregano
08 -
2 tsp ground cumin
09 -
2 tsp sea salt
10 -
1 tsp black pepper
11 -
1/2 tsp ground cloves (optional)
→ Other
12 -
2 whole bay leaves
# Steps to Cook:
01 -
In a blender, add beef broth, chipotle chiles with adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves. Blend until smooth.
02 -
Place beef chunks in the slow cooker. Pour the blended sauce over the beef and add whole bay leaves.
03 -
Cook on high heat for 4 to 6 hours or on low heat for 8 to 10 hours, until beef is tender and easily shredded.
04 -
Remove bay leaves. Use two forks to shred the beef and stir it into the cooking juices.
05 -
Cover and let rest for 5 to 10 minutes to enhance flavor absorption. Serve using a slotted spoon.
# Extra Suggestions:
01 -
Marinating the beef in the sauce for several hours before cooking intensifies flavor. This dish can be made ahead and reheated, with flavors improving over time.
02 -
Alternative meats such as lamb or pork may be used instead of beef.
03 -
Pair with guacamole, salsa, or fresh cilantro for authentic accompaniment.
04 -
Leftovers freeze well for up to three months.