Although Chipotle’s barbacoa is made with beef only, this recipe tastes very similar and just as delicious, even though it is beef and chicken. By including shredded chicken in this recipe, the impact on the environment and your health is lessened, and it creates longer strands than lean stew beef alone, making it seem more authentic and improving the texture.
You can make extra sauce and store it in the freezer to cut down on prep time the next time you make this dish. Thaw the sauce before using.
Adapted from this recipe.
Copycat Chipotle Barbacoa
|Prep time||20 minutes|
|Cook time||6 hours|
|Total time||6 hours, 20 minutes|
- 1 tablespoon oil
- 1lb stew meat
- 1-2lb boneless skinless chicken breast or thighs
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic (or about 3 cloves)
- 1 tablespoon cumin
- 1 1/2 teaspoon dried oregano
- 3/4 teaspoons black pepper
|Heat coconut in a large skillet (stainless steel or cast iron preferred) on medium-high, then add stew beef. Cook until sides are browned, then place into slow cooker. Add chicken to pan and brown, then place into slow cooker.|
|To make adobo sauce, combine apple cider vinegar, lime juice, chipotle chlies, garlic, cumin, oregano, black pepper, salt, and cloves in food processor and blend until smooth.|
|Pour adobo sauce over meat and add bay leaves and chicken broth. Cook on high for 6 hours or on low for 8-10 hours.|
|Remove meat from slow cooker and shred with two forks. Combine with remaining liquid and serve.|