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chipotle mexican grill barbacoa

Chipotle Mexican Grill Barbacoa Copycat Recipe

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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast
  • 3 chipotle peppers in adobo sauce
  • 3 tbsp adobo sauce
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • 1 tsp black pepper
  • 1.5 tsp kosher salt
  • 3 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 3 bay leaves
  • 0.5 cup beef broth
  • 2 tbsp neutral oil

Method
 

  1. Preheat oven to 325°F (163°C). Pat the beef dry, cut into 4 chunks, and sear in the oil over medium-high heat for 3 to 4 minutes per side until deeply browned. Work in batches if needed.
  2. Blend the chipotle peppers, adobo sauce, garlic, cumin, oregano, ground cloves, black pepper, salt, apple cider vinegar, lime juice, and beef broth until smooth, about 30 seconds.
  3. Return beef to the pot, pour sauce over it, and tuck in the bay leaves. Cover and braise in the oven at 325°F (163°C) for 3 hours.
  4. Remove bay leaves, shred the beef in the pot with 2 forks, and simmer uncovered over medium heat for 8 to 10 minutes until the sauce thickens and coats the meat.
  5. Spoon into bowls or tortillas, squeeze fresh lime over the top, and garnish with cilantro leaves.

Notes

The braise needs a tight-fitting lid to work properly, so if your Dutch oven lid lets out a lot of steam, cover the pot with a layer of foil before putting the lid on. You can make this a day ahead and refrigerate it overnight — the flavor deepens and reheating is straightforward on the stove.