Recipes for "chipotle copycat"

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Chipotle Barbacoa

Ingredients

• 2 tablespoons vegetable oil
• 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
• 4 chipotle peppers in adobo sauce
• ⅓ cup apple cider
• 3 tablespoons lime juice
• 4 cloves garlic, peeled, or more to taste
• 4 teaspoons cumin
• 1 serrano chile pepper, chopped (Optional)
• 1 tablespoon ground cayenne pepper, or more to taste (Optional)
• 2 ½ teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground cloves or to taste
• 1 cup chicken broth
• 1 small onion, finely chopped
• 3 bay leaves

Instructions

1. Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.

2. Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.

3. Stir broth, onion, and bay leaves into the slow cooker.

4. Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.