COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE ...
You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!
Total Time 1 hours 2 minutes
Prep Time 55 minutes
Cook Time 7 minutes
Yield 6 cups, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili’s in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1 1/2 cup water stirring to combine.
- Marinate meat in adobo:.
- Place meat in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
- Cook Roast:.
- Preheat oven to 275F .
- In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
- Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
- Make Rice:.
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- Assemble Barbacoa Bowls:.
- Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.
Nutrition Facts : Calories 769.6, FatContent 31.3, SaturatedFatContent 15, CholesterolContent 187.4, SodiumContent 3141.6, CarbohydrateContent 55.6, FiberContent 9.1, SugarContent 4.3, ProteinContent 68.8
CHIPOTLE BARBACOA RECIPE | ALLRECIPES
This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Provided by Dani_Dizzle
Categories World Cuisine Latin American Mexican
Total Time 6 hours 26 minutes
Prep Time 25 minutes
Cook Time 6 hours 1 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
- Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
- Stir chicken broth, onion, and bay leaves into the slow cooker.
- Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Nutrition Facts : Calories 243.7 calories, CarbohydrateContent 7.3 g, CholesterolContent 71 mg, FatContent 14.1 g, FiberContent 1.5 g, ProteinContent 21.6 g, SaturatedFatContent 4.2 g, SodiumContent 448.9 mg, SugarContent 2.7 g
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