I had a craving for Chipotle Mexican Grill the other day. I usually get a burrito with barbacoa, black beans, rice, sour cream, cheese, medium salsa, and guacamole. Sometimes I will switch it up and get the burrito bowl instead with pretty much the same ingredients. It is delicious! Unfortunately, Chipotle does not have a restaurant here in Hawaii. Why, Chipotle, why?? So, the next best thing is Taco Del Mar, which Andre and I had for lunch one day because there is one by the office. Sadly, it was not the same. So what did I do? Found a recipe online and made the Chipotle barbacoa beef myself!
The recipe I found seemed rather easy. All you have to do is get the ingredients for the sauce, pulverize it in a food processor or mixer, pour it over the meat in a pot, and proceed to cook for 4-5 hours until the meat becomes tender and falls apart. See, it is pretty simple!
There were ingredients I don’t normally use though, like ground cloves and ground cumin. I think the mix of these spices is pretty much standard in any Latin food.
The other thing I never use in my cooking is chipotle peppers. What a delightful discovery! It adds heat and a wonder flavor, especially since the canned peppers are in adobo sauce. I had most of the can left over since this recipe only calls for a few of the peppers, so I threw it into a salsa I made and WOW, it is probably the best salsa I have ever tasted or made! (More on the salsa in my next post!)
After the sauce, you have to brown the beef a bit. I used my largest Le Creuset pot and browned the beef in two batches.
One tip I remember hearing from the cooking shows was that you shouldn’t crowd the pot when you are browning beef. I guess you need enough room for it to cook, otherwise it will not cook evenly and it will take longer to cook.
Then once everything is browned, I threw in all the beef and the sauce, covered the pot, and cooked it for several hours. Definitely allow yourself enough time. Our whole apartment smelled like a Chipotle restaurant and we were dying to try it! Unfortunately I started cooking it after I got home from work so it wasn’t ready until about 11:00PM. Still, that didn’t prevent us from having a couple of bites!
The beef was so flavorful and tender! I will definitely make this again without a doubt! Now I can have my own Chipotle barbacoa whenever I want!
- 4 pound chuck roast
- 2 tablespoons olive oil
- ¾ cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- ⅓ cup apple cider vinegar
- 3-4 chipotle peppers, canned
- 4 cloves garlic
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1½ teaspoons black pepper
- 1½ teaspoons salt
- ½ teaspoon ground clove
- In a food processor or mixer, add in lime juice, apple cider vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and clove. Blend ingredients until smooth and creamy.
- Cut the roast into several small pieces.
- In a large dutch oven, heat oil and cook the beef until lightly brown on all sides. Avoid crowding the pot so the beef browns evenly.
- Pour sauce over the beef and add chicken broth and bay leaves to the pot.
- Cover the pot and let simmer for 4 hours. Turn the beef approximately every 30 minutes so all the beef will have a chance to be cooked in the sauce.
- After 4 hours, uncover the pot and cook for another hour or until meat can be pulled apart.