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Chipotle Barbacoa

This recipe yields a rich and tender Chipotle Barbacoa, featuring slow-braised beef chuck roast infused with a vibrant adobo sauce made from chipotle peppers, apple cider, lime juice, garlic, and a blend of aromatic spices. Ideal for tacos, burritos, or bowls, this dish promises a smoky, tangy, and spicy culinary experience after several hours of gentle cooking.
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Total Time 6 hours 30 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 1706.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 2 pound beef chuck roast, trimmed and cut into 4 to 6 pieces
  • 4 chipotle peppers in adobo sauce
  • 1/3 cup apple cider
  • 3 tablespoons lime juice
  • 4 cloves garlic peeled, or more to taste
  • 4 teaspoons cumin
  • 1 serrano chile pepper chopped
  • 1 tablespoon ground cayenne pepper or more to taste
  • 2.5 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cloves
  • 1 cup chicken broth
  • 1 small onion finely chopped
  • 3 bay leaves

Equipment

  • 1 Dutch Oven or Heavy-Bottomed Pot For searing and slow-braising.
  • 1 Blender or Food Processor To create the smooth adobo sauce.
  • 1 Cutting Board
  • 1 Chef's Knife For trimming and preparing ingredients.
  • 1 Measuring spoons and cups set For accurate ingredient measurement.

Method
 

  1. Trim and cut the beef chuck roast into 4 to 6 pieces; season generously with salt and black pepper.
  2. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef pieces on all sides until deeply browned, then remove and set aside.
  3. Combine chipotle peppers in adobo, apple cider, lime juice, peeled garlic cloves, cumin, chopped serrano chile, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor. Process until a smooth sauce forms.
  4. Add the finely chopped onion to the same pot and sauté until softened, scraping up any browned bits from the bottom.
  5. Pour the blended adobo sauce and chicken broth into the pot, add bay leaves, and bring to a gentle simmer.
  6. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover tightly.
  7. Cook on low heat for 5-6 hours, or until the beef is incredibly fork-tender and easily falls apart.
  8. Carefully remove the beef from the pot and transfer to a cutting board. Discard the bay leaves.
  9. Using two forks, shred the cooked beef into desired consistency.
  10. Return the shredded beef to the pot with the sauce, stir to combine, and simmer for another 10-15 minutes to allow flavors to meld before serving.

Notes

Achieving deep flavor begins with a robust sear on your chuck roast; don't overcrowd the pot and allow for proper browning to develop the Maillard reaction. For an even more complex flavor profile, lightly char the serrano pepper and onion before blending with the other adobo ingredients. If short on time, a pressure cooker can significantly reduce braising duration, often cutting it down to 90-120 minutes. Adjust the amount of serrano and cayenne to control the heat level to your preference. This dish truly shines after resting, allowing the beef to reabsorb the flavorful juices. Serve with warm tortillas, fresh cilantro, and pickled onions for an authentic experience.