Before you start in on this recipe, a bit of a warning. The preparation is a little bit of an undertaking but completely worth it in my opinion and easier than it appears. This recipe is an adaptation of a Chipotle Barbacoa copycat recipe from Serious Eats and is probably the best version of barbacoa I have ever made at home. It’s spicy, rich, smokey everything you want in a traditional barbacoa. I usually double the recipe and freeze the leftovers for later since it makes the perfect quick lunch or dinner. Give it a try if you love traditional Mexican flavors. Can’t find the ingredients or want something a bit easier? Try this simpler and very tasty crockpot barbacoa.
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 U dried guajillo pepper, seeds and stem removed
- 2 U dried ancho chili pepper, seeds and stem removed
- 2 cups low sodium chicken broth
- 1 tsp vegetable oil
- 1 cup onion
- 4 U garlic cloves
- 1/8 cup canned chipotle peppers in adobo sauce
- 1 tsp cumin
- 1 tsp allspice
- 1 tsp oregano
- 1 cup apple cider vinegar
- 1 tsp soy sauce (Magi or fish sauce )
- 2.5 lbs lean beef eye round roast
- 1 U bay leaf
- Salt and pepper
- shopping_cartGet IngredientsinfoNEW!
Meanwhile add the vegetable oil to a saute pan over medium high heat. Add the onion and cook for about 10 minutes until they soften and begin to brown. Add the garlic, chipotles, adobo sauce, cumin, allspice, and oregano and cook for another 2 minutes. Finally add the apple cider vinegar and soy sauce. Scrape everything off the bottom of the pan and turn off the heat.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.