Chipotle(™) Beef Barbacoa Tacos

Today I have a secret recipe for a flavor packed taco served at Chipotle.  The beef barbacoa tacos are seasoned well and slow cooked for a nice  tender bite.  This secret recipe cuts down the time by using an instant pot and the results are absolutely delicious.


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Chipotle(™) Beef Barbacoa Tacos
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3 lb eye of round beef or chuck roast
2 tsp oil
4 cloves garlic
2 tbsp lime juice
3 tsp cumin
1/2 tsp cloves
1 cup chicken broth
1/4 cup apple cider
1 small onion coarsely chopped
3-5 tbsp chipotles in abodo sauce
3 tsp oregano
3 bay leaves
pico de gallo
freshly sliced limes
tortilla shells

In a food processor, blend together the garlic, lime juice, cumin, cloves, chicken broth, apple cider, chipotles, and oregano until smooth.  Trim fat from the beef and cut into 6 chunks of meat.

Add oil to the Instant Pot and set it to SAUTE.  Saute all sides of the beef until browned.  Scrape bottom of the inner liner so remove anything sticking (will prevent burn notice).  Top the beef with chopped onions.

Pour in the blended mixture and lay 3 bay leaves on top of the beef.

Close the lid and set to MANUAL for 65 minutes.  Allow a Natural Release for 15 minutes.  Discard bay leaves.

Remove beef from the Instant Pot and shred.  Add back into the pot, stir the beef into the juices and serve with a slotted spoon.

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Until Next Time… Be Well!

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The Recipe Secrets Newsletter (RSN)  

Chipotle’s(tm) Pork Carnitas

Today’s secret recipe will show you how to make Chipotle’s delicious pork carnitas.  Pork shoulder is seasoned well and slow cooked until the meat is tender and easily shreds.  Serve your pork carnitas in a burrito, atop rice, in a salad, on a sandwich, or any other way you can come up with. Top with shredded Monterey Jack cheese, sour cream, fresh corn salsa, guacamole, or your favorite topping.

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Chipotle’s(tm) Pork Carnitas

1 (5-6 lb) boneless pork shoulder
2 tablespoons olive oil
1 onion, chopped
4 medium tomatoes
4-6 cloves garlic
1 teaspoon cumin
2-4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2-3 tsp dried chipotle flakes or 1-2 dried chipotle peppers
3/4 cup water
1 tsp chicken or beef bouillon
1 teaspoon salt
1 teaspoon pepper

Heat olive oil in large pan over medium-high heat. Add pork and brown all sides.  Let rest 10- 15 minutes while preparing other ingredients.

Chop tomatoes, garlic and oregano. Place pork in slow cooker and add all ingredients on top of pork.

Cook on low 6-9 hours.

Remove bay leaves and whole cloves (and chipotle peppers if you used whole peppers). Remove pork to cutting board, leaving juices in crock pot. Shred meat and return to juices in the crock pot.

Serves 8-10

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Chipotle Cilantro-Lime Rice

Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.

1 teaspoon olive oil
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.

Copycat Chipotle Corn Salsa

Corn SalsaThe corn-salsa is my absolute favorite at Chipotle.  It’s sweet!  It’s spicy!  It’s Great!!!  (and not too hard to make at home :-p)

6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.