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Copycat Chipotle Barbacoa Recipe {slow-cooker}

Rebecca Lindamood
  • 520 minutes
  • Serves 20

INGREDIENTS

6

to 8 pounds boneless chuck roast (trimmed of excess fat and cut into 2 inch cubes)

1 tbsp

vegetable oil or canola oil

6

chipotles in adobo with sauce

1

large white onion (peeled and roughly chopped)

10 cloves

garlic (peeled and roughly chopped)

1 cup

beef or chicken broth or lager beer

2/3 cup

apple cider vinegar (preferably raw)

1/4 cup

lime juice (preferably freshly squeezed)

2 tbsp

cumin

2 tbsp

oregano (preferably Mexican oregano, but all oregano will do!)

1/2 tsp

ground cloves

2 tsp

kosher salt

1 tsp

ground black pepper

3

bay leaves