Copycat Chipotle® Beef Barbacoa

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 186 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 3 bay leaves
• ¼ cup tomato paste
• 6 cloves garlic
• ¾ cup beef broth
• 1 teaspoon whole cloves
• ½ medium yellow onion, roughly chopped
• ¼ cup freshly squeezed lime juice
• 1 ½ tablespoons apple cider vinegar
• 5 dried chipotle chile peppers
• 1 (3 pound) beef shoulder roast, trimmed

Recipe Instructions

Step 1

Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.

Step 2

Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.

Step 3

Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.

Step 4

Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.

Step 5

Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.