Chipotle Barbacoa
Chipotle's Mexican Grill Barbacoa is hard to beat, you can make it at home.
Servings 20
Calories 479kcal
Ingredients
- 4 Guijillo Chilies
- 2 teaspoons cumin seeds
- 1 teaspoon ground cloves
- 10 allspice berries
- 1/3 cup Mexican oregano
- 12 sprigs fresh thyme
- 6 garlic cloves
- 1 chopped yellow onion
- 1/3 cup cider vinegar
- 8 pounds beef roast
- salt and pepper to taste
- 2 pounds dried avocado leaves MUST BE dried. See the note below.
Instructions
- Toast chilies, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in a coffee grinder. Drain soaked chilies, puree Chillies in a blender, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water.
- Process mixture until it is smooth. Push mixture through a sieve, and season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow the meat to marinate for four hours, refrigerated. Preheat the oven to 325 degrees.
- In a deep roaster pan or Dutch oven, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves, and scatter the remaining leaves over the meat.
- Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone.
Recipe Tips
Important Note: Fresh avocado leaves are toxic – they MUST BE dried to use for cooking.
⏰ TIMING IS KEY: Never rush the marinating or cooking process - proper timing ensures the signature tender texture
🔥 HOT SHRED TIP: Shred meat while hot for finer, more delicate pieces that better absorb the flavorful juices
❄️ STORAGE SMART: Store leftover meat in larger pieces rather than shredded to maintain moisture and prevent drying
Nutrition
Calories: 479kcal | Carbohydrates: 36g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 159mg | Potassium: 903mg | Fiber: 12g | Sugar: 0g | Vitamin A: 2995IU | Vitamin C: 34.9mg | Calcium: 430mg | Iron: 23.9mg
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