On Friday when I got off work at noon, I was craving Chipotle’s Barbacoa Beef rice bowls. I was going to head on over there and get one, but then I thought why? I can just make them at home and have Barbacoa beef for a week! It was almost meant to be because beef roast was on sale and so was corn for their famous corn salsa that I just love. I put the beef in the slow cooker and went off to take some pics of the Blue Angels. They’re in town this weekend doing shows and a friend and I went to the park to go and take some pics of them. It was pretty awesome.
This copy cat recipe is pretty damn close to Chipotle’s recipe. The sauce is a mixture of chipotle peppers in adobo sauce, garlic, spices, onion, and water. You blend that all together in a food processor and that is the marinade for the beef.
Delicious and it couldn’t be easier. Top it off with some some homemade pico de gallo, cheese, and guac. Chipotle really needs to get bacon for a topping and some queso dip there. There’s no nachos on that menu at all and that would make Chipotle the most awesome Mexican restaurant in the World. PERIOD.
Did you know when you get a burrito at Chipotle that packs on an extra 300 calories? Yah, you’re better off just getting a rice bowl there.
- 3 lbs beef eye of round or bottom round roast, all fat trimmed
- 5 cloves garlic
- ½ medium onion
- ½ lime, juice
- 2-4 chiptoles in adobo sauce (to taste)
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- ½ tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
- In a food processor blend every ingredient except the beef. Pulse until well blended.
- Place the beef and marinade in a slow cooker and cook on low for 8 hours, or until the beef pulls apart.
Recipe and nutrition info is from skinnytaste.com