Copycat Chipotle Beef Barbacoa

Recipe View Prepare the Chipotle Paste: Slice open the chile peppers and remove most of the seeds and stems (for less heat, remove all seeds). Roughly chop the peppers and transfer them to the bowl of a food processor. (5 minutes)

Recipe View Blend the Aromatics: Add the chopped onion, fresh lime juice, tomato paste, apple cider vinegar, minced garlic, ground cumin, salt, and dried oregano to the food processor. Pulse until a smooth paste forms. (3-5 minutes)

Recipe View Slow Cook the Barbacoa: Place the beef shoulder roast into a slow cooker. Generously spread the chipotle paste over the top and sides of the roast, ensuring it's fully coated. Pour the beef broth around the roast. Add the bay leaves and whole cloves to the slow cooker. (5 minutes)

Recipe View Cook to Perfection: Cover the slow cooker and cook on Low heat for approximately 7 hours, or until the beef is incredibly tender and easily pulls apart with a fork. (7 hours)

Recipe View Shred and Return: Carefully remove the beef roast from the slow cooker and shred the meat using two forks. Return the shredded meat to the slow cooker, ensuring it's submerged in the flavorful sauce. Cover and cook for an additional hour to allow the meat to further absorb the sauce. (1 hour)

Recipe View Serve and Enjoy: Before serving, remove the bay leaves. Serve the Beef Barbacoa hot in tacos, burritos, bowls, or over rice. Garnish with your favorite toppings, such as fresh cilantro, diced onions, salsa, guacamole, or a squeeze of lime.