Chipotle Steak Barbacoa Copycat II
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
barbacoa
| 3 pounds chuck roast, trimmed and cut into cubes |
| 1/8 cup beef broth |
| 2 med Chipotle chilis in adobo sauce (about 4 tsp of sauce) |
| 5 cloves garlic, minced |
| 2 Tablespoons applecider vinegar |
| 2 Tablespoons lime juice |
| 1 Tablespoon oregano, dired |
| 2 teaspoon cumin |
| 2 teaspoons sea salt |
| 1 teaspoon black pepper |
| 1/2 teaspoon ground cloves (optional) |
| 2 whole bay leaves |
Chipotle Steak Barbacoa Copycat II Directions
- In a food processor or blender, puree the broth, and chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and cloves. (DON'T add the bay leaf!)
- Place the beef chunks in the slow cooker and cover the texture over the top. Add the bay leaves.
- Cook for 4 to 6 hours on high or 8 to 10 hours on low and the beef is tender enough to gently pull apart.
- Remove the bay leaves and shred the meat using two forks and stir in the juices.
- Cover and let rest for 5 to 10 minutes, allowing the beef to absorb more of the flavors.
- Use a slotted spoon to serve.
Nutrition facts
Serving size 1/2 cup diet gluten free lactose free
Per Serving
| Kcal: | 433 kcal |
| Fibers (g): | 1.3g |
| Sodium (mg): | 535mg |
| Carbs: | 3.2g |
| Sugar (g): | 1.2g |
| Fat: | 32.3g |
| Saturated fat (g): | 12.6g |
| Cholesterol: | 117mg |
| Proteins: | 30.1g |
