Apr 21, 2010

Barbacoa Beef




If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. This was a recipe request I was glad to make. Another Chipotle's inspired dish. If you've never eaten at Chipotle's, then you probably don't understand the obsession.

I made this in my pressure cooker which cut down the cooking time by half but you can use a Dutch oven instead. One thing I should mention, I used four chipotle peppers and it was very spicy, so use your judgment on how much to use depending on how spicy you like your food. I served this over cilantro lime rice with corn salsa. These would also make great beef tacos or burrito bowls. Enjoy!!



Barbacoa Beef
Servings: 9 • Serving Size: 4 oz Old Points: 4 pts Points+: 4 pts
Calories: 161.4 • Fat: 5.0g Protein: 24.9 g Carb: 2.8 g Fiber: 0.7 g

Ingredients: 
  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice
  • 2-4 chiptoles in adobo sauce (to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 3 bay leaves
  • 1 tsp oil
  • 1 cup water

Directions:
    Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

    Trim all the fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil on all side for about 5 minutes. Add liquefied spices, water, bay leaves and simmer on low 2 hours in a pressure cooker. (If you are making this on the stove, simmer it on low and you'll have to double the cooking time to about least 4 hours, adding more water from time to time to make sure it doesn't dry out.)

    Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

    155 comments :

    1. This my favorite at Chipotle's! Thank you so much. Can't wait to try it out. :)

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    2. Can't wait to try this! I looove Chipotle!

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    3. Chipotle is one of my favorite places to eat!!
      And this is my husbands favorite thing to eat there...love it!

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    4. I made something very similar a few days ago. It was so good and flavorful. I like how you shredded the beef.

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    5. Only 161 calories? This is a perfect dish for me and my husband. I don't eat much meat but he is a huge carnivore!

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    6. You had me sold once I saw as the title Barbacoa!

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    7. This will be on tonight's menu. Thank you! Please, MORE pressure cooker recipes!!!!!!!

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    8. Yum! I can't wait to try this. I would use 4 chipotle peppers too!

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    9. This looks so wonderful!!! I cannot wait to make this...

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    10. wondering if you might be able to suggest how to make this in a crock pot? I'd LOVE to make this but dont have a pressure cooker :( thanks!!

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    11. @memoria- your site is beautiful! Love your photos!!

      I never post pressure cooker recipes because I'm not sure how many of you have one, but I Love my pressure cooker!! Cooks in half the time, meat practically falls apart and the flavored really penetrate into the meat. I use my pressure cooker mostly when I make beans or stews. Any crock pot recipe can be made in the pressure cooker!!

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      1. What's the difference between a crock pot and pressure cooker? Have a crock pot and LOVE it! Never heard of a preasure cooker though.. huh

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      2. So what was the answer? How long would the cooking time be in the crock pot... and would any of the ingredients adjust? Really want to try this!

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    12. I must have missed the recipes for cilantro lime rice and the corn salsa.How can I look those up on your site?
      It looks wonderful and I would like to be able to put the whole meal idea together.

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    13. What a wonderful, colorful meal!

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    14. http://roostershamblin.wordpress.com/ please check out the chicken and egg recipes on my website.

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    15. Yum!!! We made the carnitas and the hubby loved them. I am going to try this one for sure! Thanks Gina!!!!

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    16. Hi Gina:

      This sounds great and I can't wait to make it! Method question, though: when you say "simmer on low two hours in the pressure cooker" do you mean high pressure maintained over low flame or low (5 PSI) pressure?

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    17. Gina: do you have a pressure cooker 101? I haven't used one but I hear that once you do, you are hooked... point me in the right direction?

      That dish looks like it might be a bit addictive... like just.one.more.bite...

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    18. @Jess, SLOW COOKER INSTRUCTIONS:
      Sear meat on high heat in a pan with 1 tsp oil or oil spray. Place all ingredients in your crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Super easy!!

      @Janice, click on the links in the red links and it will take you to those recipes.

      @ Patrick - Low flame. My pressure cooker is not that sophisticated!

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      1. Confused? Slow cooker instructions.After 8 hours,shred pork. Don't you mean,shred beef? Is this slow cooker instructions the same for pork and beef?

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    19. @Janelle- All pressure cookers operate slightly different, but they come with instructions. Basically the cover locks into place and no air escapes except from the valve. You lose very little liquid because of this and the flavors really get into the food. Great for stews, chilis, beans. I couldn't live without mine.

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      1. I just bought a pressure cooker because of reading your recipes (well several weeks ago) but haven't taken it out of the box yet! I'm thinking this recipe will be my first! I remember my parents using one years ago and all the sputtering frightened me but I'm hoping they are much easier to use these days...

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    20. Thank you for all of your delicious recipes using REAL food! You fill a real void that existed when I did weight watchers about 2 years ago. It is such a blessing to find your website. I am slow cooking this for tonight's dinner.

      Beth

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    21. Excellent Beth!!

      This makes a lot, so I am having leftovers tonight. I'm thinking tacos with barbacoa and avocado!

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    22. You're pretty much AMAZING, Gina. Thank you for recreating this ... I'll be trying it this weekend.

      Claudia :)

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    23. Oh my goodness I could kiss you right now! I can not WAIT to add this to my dinner list for next week. You ROCK!

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    24. I've never heard of this, but wow - this looks and sounds so delicious. Will put on this list for this week.

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    25. Making this tonight!! It's on the stove top now. I don't have a pressure cooker so I'm using my Le Creuset. It smells DIVINE! I'm making the rice, too. :)

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    26. It was delicious! We used the meat for soft tacos. Three chipotles was about the right amount of heat to satisfy the various tastes in our family. Thanks!

      ~Julie

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    27. I LOVE Chipotle's Barbacoa! I saved this for my "to make" list. YUM!

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    28. What does liquedfied spices mean? I am not sure what to do in that step... thanks for all the recipes here tho!

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    29. Sorry for any confusion, basically the spices from the blendre, garlic, chipotle, etc.

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    30. This is a winner guys. I made this in the crockpot last night and it was a hit! I will be using this receipe again. A tip add a little orange juice with the lime juice amazing.

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    31. Made this today in the crock pot. Hubby was scraping out the little bits leftover after I packed away the leftovers!!

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    32. Made this today in the crockpot and it is smells so good in my house!! Took a little taste test and it is Y-U-M-M-Y!!

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    33. Ok so this is a dumb question. Do I blend all the ingredients even if I am making it in the crock pot or do I just sear the meat and then throw the ingredients as they are on the ingredients list?

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    34. T make it in the crock pot, sear the meat, put it in the crock pot, blend the spices and pour it over the meat. Add water and cover.

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      1. Thanks for directions on how to make in the crockpot! On the menu for this week thanks Gina!

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      2. Thanks for directions on how to make in the crockpot! On the menu for this week thanks Gina!

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    35. Dear Gina,
      Another amazing hit in my house!!! I made your manicotti a couple weeks ago and we LOVED it and I made this last night with my new pressure cooker and it was AMAZING!! WONDERFUL!! DELICIOUS!!!!! It really did taste like chipotle! My husband went nuts over it, I can't wait to get home and have leftovers for dinner!!!! THANK YOU!!!!!XOXOXOXXOXOXO

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    36. Awesome!! Glad you all liked it!!

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    37. slow cooking this for dinner tonight. i almost have to rope off the kitchen to keep people from going in and sneaking a peek. too many lid lifters in my house!

      Smells EXCELLENT so far.

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    38. @Nosh- LOL! Lid lifters don't work well with crock pots!

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    39. My husband had WLS a few months ago, and still can't eat beef, so I tried this recipe with chicken!!! It was soooo good! I just put some chicken tenderloins in the liquified spices and let them boil, then shredded them and added them back to the pot. YUM! I can only imagine how good it will taste with the beef! Thanks Gina! :)

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    40. Awesome!! I like the idea of using chicken. Thanks for sharing!

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    41. made this today in my crock pot and just left it in there for 8 hours, i didnt even have to use a fork, it was so tender i just pushed down on the meat and it would shred on its own. i only used 2 chipotle chilies and it was just the right amount of spice. i made a burrito bowl with this and the cilantro lime rice,pinto beans, salsa, sour cream and cheese. YUMMY!

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    42. ok now i have to ask is this oz weighed or FL oz?

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    43. @VLo- yeah, sorry about that! This is 4 pts for 4 oz (weight). Depending on the size of your meat, or how much fat is trimmed, you may get more or less servings.

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    44. my meat was 2.88 lbs but had a big peice of skin and fat on the bottom, im sure it was only 2 lbs by the time i was done trimming it, ill still count it as 4 though, id rather be wrong and eat less points than be wrong and go over my points, lol. eating a burrito bowl for lunch right now, it so freakin good!

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    45. my 2 year old daughter is gobbling up the cilantro lime rice! ;)

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    46. It doesn't matter if you make 2 lbs, or 5, if you weight a 4 oz portion, the points will be the same, so enjoy!! Glad your daughter likes it!!

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    47. I made this about a month ago and even though we were eating Barbacoa Beef for about a week (only two eaters here), we never got tired of it. That's how good it was!!! In fact, I want some right now! It was just perfect and I wouldn't change a thing. With a nice glob of sour cream on top, it tasted exactly like Chipotle! You are awesome, Gina!

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    48. Glad you liked it! It's perfect for making during these hot summer months without heating up your kitchen turning the oven on!

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    49. I was really excited about this, but I'm really disappointed. Next time I think I will use 2 tsp of coriander and 2 tsp of cumin and some apple cider vinegar for some tang.

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    50. This is dinner tonight. I was brave (or stupid) and used 4 of the peppers in adobo sauce. I've got in it the crockpot and can hardly wait till it's done.

      Happy New Year

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    51. This dish was AWESOME! Tasted just like Chipotle's! I made the rice to go with - YUMMMMmmmmm!!!! It was very easy!

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    52. FYI I just did entered this in the new points system and it came out at 6 points!!! This is going on the next menu plan!

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    53. Delicious! I made it in the crock pot, super easy. I also made the rice and corn salsa, yummy. Can't wait for the leftovers tomorrow!

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    54. This recipe was great!! My husband and I both loved it. it tastes just like Chipotle's

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    55. Made this too! See Gina, I've made so many of your recipes! Loved it.. Questions, I'm use to my barbacoa with a little more "juice" to it. It was rather dry, but delish.. What do you suggest I add to make it saucier? Thanks!

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    56. You can add more water to the pot when it cooks, or some beef broth.

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    57. Tried this last week and it was great! Tastes just like Chipotle's! This is my second recipe I tried from your blog and I love it. I'm now a follower. I used two chipotles for a nice kick without it being too spicy. Thanks Gina!

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    58. I made this recipe (along with the corn salsa and cilantro rice) over the weekend, and it was amazing! I couldn't believe how much it tastes like Chipotle. Thank you so much for developing this recipe! :-)

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    59. This was so yummy too! I made this and the cilantro lime rice – on top of a bed of lettuce to make a salad w/ a ¼ c of black beans for 2 extra pp!

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    60. This was ABSOLUTELY amazing! I did this with the cilantro rice, corn salsa, guacamole, and sour cream. BOY! You could not tell this was NOT chipotle. Dinner got 4 stars tonight. My boyfriend said the only thing it was missing was tortilla chips...

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    61. I would like to make this in a slow cooker, since I don't have a pressure cooker. Before I attempt it though, I'd like to ask if anyone cooking it in the slow cooker found it to be dry? In the past i have found beef dishes in the slow cooker to be on the dry side. Any feed back would be appreciated.

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    62. I made it in the crockpot today and had it for dinner. Was not dry at all. BF loved it!

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    63. LOVING your blog, Gina!! I had a WW friend over for dinner last night for a faux-Chipotle experience and I'm not sure I'll ever need to go to the restaurant again!! This was *amazing* and I had the control over the points, which is a TOTAL bonus!

      We had this recipe, the cilantro lime rice and your black bean salad! Yummy yummy!

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    64. I'm hoping to soon master the chipotle chicken!

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    65. I made this last night for the final four games!!! Followed the recipe except I added two cans of Rotel tomatos...and I think it could have done without it. Next time I will follow the recipe exactly. It was still great!!! It was juicy and very flavorful. I also made the southwestern beans and cilantro rice. They were amazing too! My BF loved the beans... We also had the skinny margaritas! What a hit for dinner and super easy. I used my Le Creuset 5 qt pot....after browning and bringing the meat to a low boil...I placed it covered in a 250 oven for 5 hours...while we did yard work. What a great way to have dinner ready with no fuss! Thanks so much Gina...your recipes are keeping my diet alive!!!!...and keeping the BF happy.

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    66. I'm trying to use the link to your "chipotle in adobe sauce" and the "chipotle" link but neither worked.

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    67. My, my, my!!! I've never been to Chipotle's, but this was definitely restaurant quality! I made this along with the corn salsa recipe and white rice, and it was awesome! I am so grateful for this website.....thanks Gina!

      ~Teresa~

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    68. I made this (Barbacoa Beef) with Cilantro Lime Rice and Corn Salsa for dinner. We loved, Loved, LOVED it! My husband can't believe that these recipes I have been finding on your wedsite are healty! Thanks for the wonderful recipes Gina!

      Kelly Greb

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    69. Wow, this was sooooo good and spicy my husband and I love it! I will be making this again next week. Thank you for sharing =)

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    70. How long should this cook on high in the crockpot?

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    71. I am not a beef eater, but would like to try this recipe. Could use 90% or 95% fat free ground beef?

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    72. Catherine, I would imagine in a crock pot it would be best 8 hours on low.

      I'm sure this would taste great with ground beef, more like a chili.

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    73. I could only find a small can of chipolte salsa so I just poured it in instead of the actual chiles and it was delicious. Also I cut the meat into smaller pieces and simmered on low for 3 hours and it was perfect. Great recipe...I know my husband's gonna love dinner tonight!

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    74. Gina, Could you calculate the points plus value for this dish? Thanks!!!

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    75. AWESOME! This tastes exactly like Chipolte! LOVE it! Everything that I've tried on this blog has been delish! Thank you!!!

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    76. I made this today in my slow cooker and it was incredible! I had it over yellow rice and my husband had his with rice and flour tortillas. I used a bit less oregano and clove, since I'm a little sensitive to those flavors and it was PERFECT!! Thanks much, Gina!

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    77. I don't know how in the world you come up with these reciepes, they are great!

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    78. I found your blog a couple months ago and have since tried MANY of your recipes and loved every single one! It's great to have help getting new meal ideas and my favorite part is making HEALTHY meals that my husband still loves! (I'm not on WW but counting calories and your site has made this so much easier and more delicious.) None of it is "diet food"... it's all wonderful and flavorful! Anyway, this recipe is next to try and I'll be serving it with the corn salsa and cilantro lime rice. Thank you Gina!

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    79. This may be the most delicious thing I've ever made! I served it over Goya Spanish rice and it was delicious. Thanks!

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    80. made this last night for a crowd and it was delicious. not a drop left! I set up a taco bar that included this, crockpot santa fe chicken, cilantro lime rice, cuban black beans and all the fixings! everyone loved everything! i love all your recipes and am so happy i found your blog!

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    81. WOWEE!!! Made this tonight and my FH is now in love with you! LOL

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    82. Gina -I'm new to your site but I am oh-so-thankful that someone recommended it to me! I tried this recipe yesterday, along with the Skinny Chipotle Lime Rice and Skinny Chipotle Corn Salsa and LOVED IT! I mentioned your site in my WW meeting last night, because when I find something I truly like I can't keep it to myself! Keep up the good work!

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    83. This is so good! My husband is hooked and even my 20 month old twins loved it! Thank you for sharing your recipes.

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    84. Gina I loved this recipe, it has the right amount of spice and is so delicious......thank you....

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    85. The recipe is awesome but I used a little too many of the chillies. Any recommendation on how to tone it down?

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    86. Hi Gina. If you were going to use pork with this recipe, what would you recommend? Or, does it not matter? Pork Shoulder, butt, etc? Thanks!!

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    87. Of course they would both be good, but look for something boneless and lean.

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    88. I just bought a eye round for this recipe and I CANNOT WAIT to try it. My boyfriend and I love Chipotles Barbacoa beef. Plus, he's a meat and potatos kind of guy. To top it off, we're both on WW's. This is going to be such a blessing to our diet!

      YUMMY!

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    89. I miscalculated my time and it turns out we have to leave the house about an hour prior to the dish is done (I have an old school non timer crock pot). Since its already in the crock pot (which smells ah-mazing btw) I placed it on high for 3 hours then I will change the setting to low for the remainder of the time. Hope it works! :)

      P.s. Ur website is fabulous and I constantly recommend it to all my friends! Thank you for your hard work and dedication Gina :)

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    90. made this recipe over the weekend, i absolutely love it. Thank you for all your awesome recipes, it's helping me a ton with weight watchers!

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    91. I made this in the slow cooker and let it go all day while I was at work. Mixed with the Cilantro Lime Rice and Corn Salsa from here as well and it was phenomenal! I put in 3 chipotles since I had never cooked with them before and there was quite a bit of kick. I love spicy so it was ok, but I'll tone it down tonight when I make it for my boyfriend!

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    92. I am on your website like EVERYDAY printing SOMETHING for dinner ha ha! I love it love it love it! I can't express how thankful I am to be able to make my Latin recipes that are healthy!!! THIS recipe is GREAT! I was crazy skeptical about the Coke but WOW it was great! When are you putting out a cookbook? I'd be first in line! Your recipes are at my table at least 2 times a week!

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    93. i had this at my daughters friends house with her mom it was to die for

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    94. thiz looks great why not give it a try

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    95. Made this last night for a big extended family dinner with brown cilantro lime rice and a deconstructed guacamole salad and it was EXCELLENT! The fam said it was BETTER than Chipotle's - cleaner and fresher and no disgruntled employee behind the counter! So glad I found your site. I've made quite a few things and they've all been a hit.

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    96. Really yummy! Although for some reason my beef wouldn't shred....it was a little tough....I did it in the crock pot.....wonder if that had something to do with it?

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    97. This was SO good. Leftovers the next day made awesome tacos with cabbage, lettuce and pepper jack cheese MMMMM!

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    98. i have a sirlion tip roast in my freezer, think that would b ok for this? i was thinking this or your roast beef with gravy recipe......

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    99. I had slightly under 3lb & used 2 or 3 chipotles and my husband thought it was too spicy. Next time, I'll just use one. I loved it!

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    100. Oops! Forgets to say, I cooked mine in the crockpot and cooked it for about 8-9 hours. I also added another cup of water to mine. I did check on it throughout the day, turning it a few times but it was perfectly shredable by the end of the day.

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    101. Gina - please help. I live in Australia and don't have access to chipotles in adobo sauce. What can I use as a substitute?

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    102. Any spicy hot pepper would work.

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    103. Gina, thanks so much for all of your tasty recipes. Last week I tried this and your turkey picadillo and both were AMAZING. Thank you!

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    104. Just finished having this for dinner with your rice. It was delish! Hubby said "it's just like Chipotle"
      I made 1/2 a recipe in the crockpot and it turned out perfectly. Next time I'll make the corn salsa too.
      Thank you for some great recipes!

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    105. So when you state that this is Barbacoa, what you really mean is that it is Eye of Round, and NOT Barbacoa. HUGE difference.

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    106. Hmmm...I have a chuck roast and a round bone roast in the freezer. Which would be better?

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    107. JennyPalafox2/29/12, 10:08 PM

      I just wanted to thank you for this recipe! It's really good. I usually buy all of my meat from a carniceria Mexicana(Mexican meat market), and I had a hard time trying to figure out what eye of round was called en espanol. It is called "cuete" for anyone out there who also buys their meat en espanol! Also, I'm not sure what Anonymous was referring to as this is not barbacoa ; barbacoa is a dish, not a cut of meat. Thanks Gina for all of your awesome recipes.

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    108. I made this for dinner tonight along with the cilantro lime rice. I was really happy with the way everything turned out, I may not need to go to Chipotle again! :)

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    109. I just made this for dinner for my boyfriends family. While it was good, it was by far the spicest thing I have EVER eaten (and we LOVE spicy). I only put two peppers, I am not sure where I went wrong. Suggestions for mellowing it out? I have a TON of left overs and don't want to threw them out.

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    110. This looks amazing! Cant wait ot try it out.

      PS I do have a recipe request for the Chipotle Chicken as well. Barbacoa and the chicken are to die for

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    111. I dont have a pressure cooker, will this work in a crock pot?

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    112. I made this today while at work in the crock pot (9 hours total). I kept the beef whole (no 4" chunks), and used about 1-1/2 cups of water since I was afraid it would get dry. When I got home it just fell apart and was very moist. FANTASTIC, I give this 5 stars! Served with her fiesta lime rice (also a 5 star dish!)

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    113. I can't wait to try this - their barbacoa is my favorite! Thanks for posting.

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    114. This was so yummy, thank you!! I wanted to say too that I was super lazy and I kept everything whole, didn't blend or cut anything up and it still turned out great! It still blended well together and fell apart. It was a tiny bit dry so next time I will use more water, but man was it yummy. I just had it in a burrito bowl with the corn salsa and brown rice for lunch. :)

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    115. Made this last night with a moose roast I had in the freezer, it was VERY good! Will definitely make again, thanks.

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    116. I think this is my new favorite recipe! Thanks so much for sharing! I blogged about this recipe here: http://thefoodcharlatan.wordpress.com/2012/05/16/barbacoa-beef/

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    117. Made this in my pressure cooker tonight......amazingly good!! Thanks for the recipe. Oh, and the Cilantro Lime Rice.....yum!!! Perfect dinner!

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    118. This looks fantastic, and I'm going to make it this weekend. But the name of the pepper is "chipotle," not "chiptole." You have it misspelled in a couple of places.

      Best wishes!

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    119. I just found your website last night. I have to say that I love your blog. It has various, amazing recipes that are healthy. I have been looking forever for a recipe blog like this. Thank you. I love eating barbacoa and my boyfriend love carnitas. We also love spinach and artichoke dip which I also find a skinny version. Seriously, I love your website. Thank you again!! I never comment on website, so I hope that gives you prospective of how thankful I am. :)

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    120. I tried this recipe and love it. It is just live Chipolte's, I shredded it and love it as a salad. Next is to put it in a tortilla.

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    121. I made this for Phil and me. He LOVED it. I also made the corn salsa (huge hit) and the cilantro lime rice. We had enough leftovers for another dinner! Excellent recipe. Corn Salsa was even spicier the next day. I only used two adobo peppers, I think next time I would use more. I like things very spicy!

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    122. I have to say, my family made this for dinner tonight and the meat came out bland and we didn't want to use the liquid because it didn't taste anything like Chipotle's barbacoa meat. We followed the instructions but maybe we did something wrong? We also made the cilantro rice, and that was delicious! Another note on the meat, it doesn't look anything like the picture.
      -Jessica

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    123. Could I freeze the leftovers? I am thinking I could, but I always get nervous about sticking things in the freezer and want to double check.

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    124. Hey Gina, I love all of your recipes and basically live on your site... but I gotta say I feel like I did something wrong with this one. Had to use a slow cooker since we don't own a pressure cooker, but ended up with dry chunks of beef (it just would not shred like it should have)... any suggestions for the next time, or is the pressure cooker really the way to go for this recipe?

      Thanks!!

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    125. Hi Gina - thanks so much for sharing your many talents with us, you are a godsend! I made the barbacoa today and was a bit disappointed with the way the meat turned out. I don't have a pressure cooker so used the slow cooker for my 3 lb eye of round roast. After 10+ hours in the slow cooker, the "4 inch" pieces are still hard as a rock and will not shred. Should I give it more time or give up entirely (and slice it). Sliced just won't be the same. Thanks for your advice!

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      1. I have made this with many cuts of beef in the SlowCooker and it has turned out great! hmmm - odd

        I have yet to throw any type of roast cut into a slow cooker with a little liquid (or just veggies) and have it not turn out perfect!

        I typically DON"T cut the roast at all...and also often i sear it first a bit.

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    126. I would stick to the pressure cooker, it really takes any cut of meat and makes it tender. I'm guessing the crock pot didn't give you the same results.

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    127. Good dish & thank you. I taste it as it cooks away and at the last hour I think it needs some "sharpening" and add 1/2 C dry red wine. Turns out great. I also add some pickled onion (red onion slices soaked for at least a few hours in vinegar)on top along with the corn. Sometimes a dollop of fresh pico de gallo, or radish slices..any 1, 2 or 3 will do.

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    128. PS- I just posted (am the one who likes to add a bit of red wine) and just a note, I do mine in slow cooker (7-8 hours) & it turns out wonderfully.

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    129. I am having a hard time finding information on regular barbacoa. I had some for lunch thinking it was a good thing to eat because Chipotle's version is only 4 pts+ per 4 oz. serving. Then I started reading up on it and other sources say it's very fatty meat usually. What is the norm out there in non-ww land? Did I mess up? It was very tasty, but so is Chipotle's...

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      1. My bottom round wasn't fatty at all. I did just what the recipe said and trimmed ALL the fat from it....I cooked it in a very large skillet on top of the stove for 5 1/2 hours and only had to add a little water near the end. I had no fat to skim off. Got my bottom round at Sam's Club.

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    130. Can I use Boneless beef chuck roast for this recipe? I found some on sale, lol!

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    131. Can I use Boneless beef chuck roast for this recipe? I found some on sale, lol!

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    132. I tried this and LOVED it! I featured you and this recipe on my blog today. Thanks!http://www.cupcakesandcorndogs.com/2013/01/ww-favorite-friday-barbacoa-beef.html

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    133. Help I dont have adobe sauce I bought all ingredients already to make today, I have Serrano peppers, and Chipolte seasoning can u help me figure something out please

      luccia39@hotmail.om

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    134. I made this in the slow cooker over the weekend and put it on top of the fiesta lime rice. AMAZING!!!!!! Everyone loved it and it was so incredibly easy and flavorful. Thank you for the great recipes. My family is eating healthier but not lacking flavor! Keep it up Gina!!!!

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    135. This is a fantastic recipe. Making it today for the second time. Used the rice and corn salsa ('cause that's what I get anyway at Chipotle's)and then we added some diced tomato, sliced avocado, cheddar/jack shredded cheese and salsa verde. Cooked it on top of the stove in a very large skillet for 5 1/5 hours. Put two nice reconstituted great in the microwave on about 40% power.

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    136. Made this tonight in my oven as the slow cooker was already in use. I used a chuck roast, followed the directions but placed in dutch oven, covered top with foil and then placed lid on top. I braised in oven at 300 degrees and checked every hour. Note the meat was still tough after first two hours but at 2 hours 45 minutes the meat was soft and fork tender! I added a little more water (about a cup) during 2nd hour. If your meat is tough, keep cooking and it should become tender!

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    137. I made this today in the slow cooker, and skipped the clove and bay leaf (picky pregnancy senses!). We had these in hard tacos with corn salsa and monterey jack cheese and it was sooooo good! I used a lean cut of beef that I had on hand, and cooked on high for about 5 1/2 hours...I might have to go back for thirds!

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    138. Tastes great and pretty easy! I learned that a pressure cooked and slow cooker are not the same thing after it wasn't done in 2, 3, or even 4 hours, but I left it for about 10 hours total and it tasted amazing!!

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    139. Can this be made in a slow cooker? Could i simply sear the meat then put in the slow cooker with the liquid and cook till fork tender?

      And then add the shredded meat to a pan with leftover liquid at the end?

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      Replies
      1. i see billie already answered my question lol

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