Replicating my husband’s favorite lunch from Chipolte is definitely a sure way to his heart! I have to admit, I love their food as well and searched to find a way to make it at home. I’m a big fan of letting something slow cook and having a tasty, easy meal at the end of the day. Pair this with Cilantro Lime Rice and you wont want to wait in line anymore!
I decided to try using a pressure cooker for the first time with this recipe. I’ve always been scared of them for some reason. I think it is because I’ve seen too many novices get hung up on them on Iron Chef! If they can’t do it, how am I supposed to? I borrowed my mother-in-law’s and took a deep breath and hit start. All pressure cookers vary, so if you have a pressure cooker that only has one setting, I would check the meat after 1 hour. This is what I did and it was ready to go. The recipe below calls for 2 hours, on a low setting.
Barbacoa Beef
Ingredients
- 3 lbs beef eye round or bottom round roast, all fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juiced
- 2-4 chipotles in adobo sauce (to taste)
- 1 Tbsp ground cumin
- 1 Tbsp ground oregano
- 1/2 tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
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Place garlic, onion, lime juice, cumin, oregano, chipotles, and ground clove in a blender.
Cut meat into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices (what you blended), water, and bay leaves and simmer low two hours in a pressure cooker. If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on a low flame and add more water from time to time to make sure it doesn’t dry out.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred the meat with two forks and reserve the liquid for later. Discard the bay leaf. Return the shredded meat to the pot, adjust salt and cumin if needed, and add some of the reserved liquid back. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.
Source: Skinnytaste
17 comments
June 26, 2012 at 7:56 am
This looks really good! Did you eat with tortillas like a taco or more like you would a stew (served in bowls)? Thanks!
June 26, 2012 at 7:59 am
I eat it as a salad, as in the picture, but my husband uses it in a burrito or a taco. Really though, you could serve it over egg noodles, pasta, or mashed potatoes for that matter! In the end, it’s a great slow cooked beef!
July 27, 2024 at 12:50 am
Yes with tortillas I would use corn they are better with meat I think
June 26, 2012 at 3:14 pm
Yum, I just made a similar shredded beef recipe this last week actually. I like the idea of adding lime juice and oregano though. yum!!
June 28, 2012 at 7:00 am
You don’t need one. You can use a Dutch oven, large pot, or a crockpot!
July 7, 2012 at 1:50 am
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July 10, 2012 at 9:10 am
I’m finally on Twitter! @thewaytohishear
August 16, 2012 at 5:57 pm
You had me at “barbacoa”!! 🙂 Can’t wait to try this. THANKS!
December 6, 2012 at 10:51 am
How long and what setting in the crockpot?
December 6, 2012 at 10:55 am
How long and on what setting in the crockpot?
December 6, 2012 at 2:25 pm
I’m not a crockpot cooker, but in the recipe I mention that if you are using a regular pot/dutch oven you will want to do about 4 hours on low. So, run with that and see what you come up with.
January 18, 2014 at 11:22 am
Chipotle gets my money every week like the dope man! I come in there so often they know what I want when come through the door so to find this is a true find for me. I haven’t tried it yet but will definitely give you feed back. Thank again!
January 18, 2014 at 11:55 am
Well I hope you enjoy! I also have Cilantro Rice on here as well. It was the only way my daughter would eat rice at home!
February 3, 2014 at 4:32 pm
Can I use a Dutch oven and cook @ 325 for 4 hours?
February 3, 2014 at 5:33 pm
Sure! I usually simmer it in my dutch oven on the stove. I would check after about 2 hours (depending on size of meat) and if needed, add some more liquid. Check every hour or so after that.
June 30, 2015 at 9:48 am
What is the shreaded white cheese they use? So very good!
June 30, 2015 at 6:23 pm
It’s Monterey Jack.