Kitchen notes · a little help before you start

Chipotle Barbacoa

Name: Chipotle Barbacoa
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil (Source: 1 tablespoon vegetable oil); 3 pounds beef roast (such as chuck, beef shoulder or brisket) (Source: 3 pounds beef roast (such as chuck, beef shoulder or brisket)); As Needed salt (Source seasoning: salt and pepper to taste); As Needed Black pepper (Source seasoning: salt and pepper to taste); 1/2 cup onion (finely chopped) (Source: 1/2 cup onion (finely chopped)); 1/3 cup apple cider vinegar (Source: 1/3 cup apple cider vinegar); 1 tablespoon garlic (finely chopped) (Source: 1 tablespoon garlic (finely chopped)); 2 each canned chipotle peppers (Source: 2 canned chipotle peppers); 1 tablespoon adobo sauce (from can of peppers) (Source: 1 tablespoon adobo sauce (from can of peppers)); 1 cup beef broth (Source: 1 cup beef broth); 2 tablespoons lime juice (Source: 2 tablespoons lime juice); 1 tablespoon ground cumin (Source: 1 tablespoon ground cumin); 2 teaspoons dried oregano (Source: 2 teaspoons dried oregano); 1/4 teaspoon ground cloves (Source: 1/4 teaspoon ground cloves); 2 each bay leaves (Source: 2 bay leaves)

Chipotle Barbacoa is made with canned chipotle peppers, beef roast, and beef broth.

Prep: 15 min
Cook: 480 min
Total: 495 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

Main courseMexican BeefPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: Mexican
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Keep the specified layer

Arrange the food as directed and check that the pan or basket has enough space.

2. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

3. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

beef roast (such as chuck, beef shoulder or brisket)

In the method: Place the onion in the crock pot with the beef.

onion (finely chopped)

In the method: Add the onion to the pan and cook for 2-4 minutes or until softened.

apple cider vinegar

In the method: Add the apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, chipotle peppers, adobo sauce, beef broth, lime juice, cumin, oregano and cloves to a blender.

The last little job

Finish as directed

Shred the meat with two forks, then serve and enjoy.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Shred at the stated step

Keep shredding in the order given by the method.

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

A few questions you might have

What should I prepare first?

Set out the slow cooker, crock pot, and blender. Start with this step: Cut the meat into 4 inch pieces.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What check should I look for as it cooks?

Cover and cook on low heat for 8-10 hours or until meat is very tender.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Any well marbled beef roast will work for this recipe including chuck roast, rump roast, brisket, or beef shoulder. The heat level in this dish is moderate. If you prefer spicy food, you can add 1-2 more chipotle peppers. For a mild dish, just use one pepper and scrape out the seeds. I really recommend taking the time to brown your meat before you put it in the slow cooker because this step adds a lot of flavor. If you’re in a hurry, you can skip this step and simply place the raw meat in the pot with the sauce.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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