Name: Copycat Chipotle® Beef Barbacoa recipe
Ingredients: 5 dried chipotle chile peppers;½ medium yellow onion, roughly chopped;¼ cup freshly squeezed lime juice;¼ cup tomato paste;1 ½ tablespoons apple cider vinegar;6 cloves garlic;2 teaspoons ground cumin;2 teaspoons salt;1 teaspoon dried oregano;1 (3 pound) beef shoulder roast, trimmed;¾ cup beef broth;3 bay leaves;1 teaspoon whole cloves

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Ingredients

5 dried chipotle chile peppers ½ medium yellow onion, roughly chopped ¼ cup freshly squeezed lime juice ¼ cup tomato paste 1 ½ tablespoons apple cider vinegar 6 cloves garlic 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon dried oregano 1 (3 pound) beef shoulder roast, trimmed ¾ cup beef broth 3 bay leaves 1 teaspoon whole cloves

Nutrition Info

185.7 calories carbohydrate: 2.9 g cholesterol: 51.7 mg fat: 12.9 g fiber: 0.6 g protein: 13.9 g saturatedFat: 5.1 g servingSize: - sodium: 513.7 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Directions

Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers, pulse until smooth.
Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Recipe Yield

12 servings

Recipe Note

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

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