Chipotle Barbacoa Beef
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!
Servings: 4 servings
Ingredients
- ½ white or yellow onion chopped
- 1 tablespoon minced garlic or 3 large garlic cloves
- 6 chipotles from a can of chipotles packed in adobo sauce
- 1 ½ tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- juice of 1 lime
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- dash of ground cloves if you have it
- 1 ½ pounds 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 spices 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.
Nutrition
Calories: 314kcal | Carbohydrates: 11g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 774mg | Potassium: 660mg | Fiber: 4g | Sugar: 6g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 4mg
