Favorite Recipes

Chipotle Mexican Grill’s Barbacoa Beef Recipe (Wannabe) Is A WINNER. By FoodBlog on January 21, 2010 | From ineedtext.com Since I LOVE Chipotle Mexican Grill’s Barbacoa Beef so much, I wanted to make it. I searched all over the internet for a recipe and discernibly chose to make this recipe, with two additional ingredients that were common in other Chipotle Barbacoa Beef recipe wannabes. I wanted to make my own Barbacoa Beef (partly) to avoid the unwanted fat pieces I’ve encountered in my Chipotle Tacos on more than one occasion. They make ‘em so fast, you have to slow them down to truly get what you want, plus a side of Guacamole costs too much. Photos follow along with the step-by-step Barcacoa Beef recipe and instructions that are linked above and noted below (1 – 5). The link includes recipes for Pico de Gallo and other Chipotle Mexican Grill menu items. To go with it I made Refried Beans from dried Pinto Beans, by cooking then mashing and frying them with a little Bacon Grease, Lime Juice, Roasted Jalapeno and Salt. They were good, but I didn’t mash the Beans well enough — I learned it takes a fair effort or a good masher. Please note that I’m not reporting that this is Chipotle Mexican Grill’s Barbacoa recipe – It’s a variation of an excellent copycat I found. To me, it pretty much tastes just like it. While searching for this, I came across another Food Blogger being reprimanded by a commenter stating that her recipe wasn’t like Chipotle’s at all. I don’t think that should happen here, but you never know. You can’t win ‘em all. For quick reference I’ve post the original recipe, with the changes I made to make this fabulous Shredded Barbacoa Beef. This recipe is definitely a keeper. Barbacoa Beef Recipe (Chipotle Copycat) •1/3 cup apple cider vinegar •3 tbsp lime juice •4 chipotle peppers – canned in adobo sauce •1/2 a sweet onion* •5 cloves garlic •4 tsp cumin •2 tsp oregano – dried Mexican variety is best •1 ½ tsp ground black pepper •1 ½ tsp salt •1/8 tsp ground clove •2 tbsp vegetable oil •4 lb beef roast •1 cup chicken broth •3 bay leaves •1 juniper berry* 1. Combine the lime juice, vinegar, onions, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender and blend until smooth and creamy. 2. Cut the roast into smaller pieces and remove any excess fat. 3. In a large dutch oven, heat 2 tbsp of oil and cook each side of the meat pieces until lightly browned. 4. Pour the blended sauce over the meat and add in the chicken broth, bay leaves and juniper berry. 5. Cover and simmer for about 6+ hours, turning every hour until the meat can easily be pulled apart. * I changed a few measurements and added a Juniper Berry and 1/2 of a Sweet Onion, since I repetitively saw both ingredients in other copycat Chipotle Barbacoa recipes. Pictured below is the first Taco enjoyed from the batch. We also made Tostadas, Burritos and Taco Salads.