I had a taste for the Chipotle inspired beef barbacoa salad recently. I know Chipotle has has some bad pub in the past couple years. Problems with pork sourcing and people getting sick at the Chipotle restaurants . When I hear news like that, I think to myself, “self, this is the best time to go to these restaurants. They are now the cleanest restaurants in the whole city because they are under the microscope to increase and perfect standards. Go. Enjoy! Other people are home avoiding the place which says to me, “no line.” Yay!”
I think my Airman son could literally eat Chipotle every day of his life and be a happy man. I’m more of a once in a while kind of gal. But, I do particularly like that salad with the barbacoa beef, black beans, a finely chopped tomato salsa, cheese and a dollop of sour cream. There is a Chipotle about 40 minutes from me, but I decided to make it myself.
Barbacoa is usually cooked over an open flame, slowly. See, this type of cooking would keep me tied to the kitchen pretty much all day. Not for me. I prefer to cook my roasts in a more controlled environment-the crockpot- so that I can simply walk away and tackle the other things I want to do that day. By the end of the day the meat is so amazingly tenderized, and shreds easily with a couple forks making the use of the meat very versatile for many kinds of recipes. I will double this recipe often and then freeze half of the shredded meat (with some of the juice it’s cooked in) for another meal later. When I need it, I let it thaw in the refrigerator and heat up the meat with sauce in a saucepan to be used in whatever meal I want to use it in, usually enchiladas or tacos. Easy peasy.
- **TipDouble this recipe and freeze half the shredded meat for a second meal**
- 3 lb Chuck Roast (Trimmed well of fat) I use Galloway Grass Fed Beef but store bought will work as well.
- 1 Tsp. Olive Oil
- 1/4 Tsp.Salt (To season the roast.)
- 1/4 Tsp. Pepper (To season the roast.)
- For Cooking Marinade
- 1/2 C. Beef Broth OR Chicken Broth
- 1/4 C. Fresh Lime Juice
- 2 Tbsp. Apple Cider Vinegar
- 1 Undrained 4 oz. Can of chopped Green Chilis
- 2 Chipotle Peppers, Chopped
- 1 Tbsp of Adobo Liquid from the Can of the Chipotle Peppers (I open the can and freeze the rest of the unused peppers with the liquid in a zip loc for later use.)
- 1 C. White or Yellow Onion, Chopped
- 4 Large Cloves Garlic, Minced
- 1 Tbsp. Fresh Cilantro Leaves
- 3 Bay Leaves, whole
- 1 Tbsp. Ground Cumin
- 1 Tbsp. Oregano
- 1Tsp. Salt
- 1 Tsp. Ground Pepper
- 1/2 Tsp. Garlic Salt
- 1/8 Tsp. Ground Cloves
- Trim chuck roast of any excess fat. Season all sides with salt and pepper. Heat olive oil to hot in a cast iron pan. (Careful-Protect yourself from any oil splatter when applying the beef to the oil to sear.)Sear all sides of the beef in hot pan, about 1 minute per side.
- Place roast in a crockpot on low.
- Add the first three liquid ingredients to a large liquid measuring cup. Add ALL the remaining ingredients to the same measuring cup and stir. Pour the entire mixture over the beef chuck roast and cook in crockpot on low for approximately 6-8 hours, or until the roast shreds easily with two forks.
- Remove bay leafs before serving. Serve as a taco, burrito, quesadillas, enchiladas, over rice, or on salad with your choice of garnishes. i.e., rice, beans, sour cream, cilantro, avocado, pico, salsa etc.
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