I love Chipotle's barbacoa burritos. They are so tasty! As a money saver, we decided to try to make our own barbacoa (aka spicy shredded beef). Its actually very easy, and just as flavorful. This recipe serves 4-6 people.
You will need:
1.5 to 2 lbs chuck roast
1/3c apple cider vinegar
2 tbs lime juice
3 tsp minced garlic (we added more)
2 tsp cumin
1 tsp oregano
1/4 tsp ground cloves
1/2 tsp black pepper
1/2 tsp salt
2 tbs fresh cilantro
2 chipotle chiles in adobo, chopped
1 chopped, deseeded jalapeno
1 onion thickly sliced
1 can diced tomatoes
1c chicken broth
Combine all ingredients & place in a food storage bag, coating the meat well. Marinate in the refrigerator at least 4 hours or overnight. Next, place the meat & marinade in the crockpot. Add 1 can of diced tomatoes and 1c chicken broth. Cook on LOW for 8 hours, or HIGH for 5 hrs.
After cooking you can easily shred the meat with a fork. There is a lot of liquid with the meat, and you could opt to use less chicken broth. I decided to ladle a few cups of the liquid out and use it to cook the accompanying rice.
We served the barbcoa as soft tacos on flour tortillas with rice, black bean & corn salsa, sour cream, guacamole, olives, cheese & cabbage.
The marinade can be made ahead of time, even frozen if desired, then simply add the meat & follow the regular directions.
If you try it, I'd love to know what you think!
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