Whip up this simple yet flavor-loaded Chipotle Barbacoa Beef in your slow cooker, then serve it over rice or in tortillas for a delicious meal!
Prep Time: 10 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours10 minutesminutes
Servings:4servings
Ingredients
½white or yellow onion, chopped
1tablespoonminced garlic, or 3 large garlic cloves
6chipotles, from a can of chipotles packed in adobo sauce
1 ½tablespoonstomato paste
2teaspoonsapple cider vinegar
juice of 1 lime
1teaspoonsalt
1teaspoonground cumin
1teaspoondried oregano
dash of ground cloves, if you have it
1 ½pounds brisket, or chuck roast
Instructions
In a high-powered blender or food processor, pulse together the onion, garlic (pre-minced or simply add the whole peeled cloves), chipotles, tomato paste, vinegar, lime juice, salt, dried oregano and slices to make a smooth paste.
Quarter the beef and toss it in the slow cooker with the paste. Cook on high for 4 hours or low for 6 hours until the beef is tender and can be easily shredded with a fork.
Remove the meat from the slow cooker and shred. Return to the slow cooker and stir into the sauce just before serving.
Notes
Doubling the recipe: This recipe was tested in a 3.5 quart slow cooker. This recipe can be easily scaled up to feed more people, but depending on the size of your slow cooker you may want to reduce some of the cooking juices before returning the shredded meat.No food processor: If you do not have a small food processor or bullet blender, instead you can very finely chop the onions, garlic and chipotles before stirring everything together into a paste.Freezing: The cooked Chipotle Barbacoa Beef can be frozen, as can the uncooked beef in the marinade ready to be thawed and cooked in the slow cooker later.