About three years ago, I visited a Chipotle Mexican Grill restaurant for the first time at the Clackamas Town Center in the Portland area.
It knocked my socks off.
For those of you who don’t have a Chipotle in your area, I’m so sorry. The food is fantastic, and it’s nice to know that they buy organic ingredients and their meat comes from animals that are treated well.
My favorite thing from Chipotle is the barbacoa. I have had it on tacos, burritos, and burrito bowls there and loved it every single time. I should mention that Boyfriend and I eat Chipotle a fair amount… like weekly. My parents actually got him a gift card for Chipotle for Christmas.
There are lots of imitation barbacoa recipes out there, but I settled on this one. I found several other bloggers that used it and liked it, and the ingredient combination seemed right.
Here’s what we’ll be working with.
Cloves, lime juice, apple cider vinegar, cumin, dried oregano, onion, salt, minced garlic, pepper, chipotle peppers… and also chicken broth and bay leaves. Not pictured. Sorry ’bout that!
Throw everything but the bay leaves into a blender….
And liquify! Then throw it in the bowl of your crock pot.
Next, the meat. I made mine with antelope, but rest assured, this can totally be done with chuck roast (beef). I had an antelope roast on hand because my dad is a super hunter. Cut the meat into smaller chunks and remove any fat or silver skin. I hadn’t quite gotten to the removal part yet when this picture was taken.
Then toss the meat into the crock pot, too, and cook on low for at least six hours. Please, please do not try to cheat this by turning it on high and cooking it for a shorter period of time. The lovely thing about cooking this for so long is that it imparts the flavor into the meat so perfectly and the meat just falls apart when shredding.
Remove the meat from the crock pot after it’s been in there for a looong time, shred it up, and ta da!