Recipe By RainbowJewels
Rating
Published Feb 14th
Prep 25m Cook 8h Additional - Ready In 8h 25m
Servings 12 servings Calories 185.7

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Recipe Ingredients

  • 5 dried chipotle chile peppers
  • ½ medium yellow onion, roughly chopped
  • ¼ cup freshly squeezed lime juice
  • ¼ cup tomato paste
  • 1 ½ tablespoons apple cider vinegar
  • 6 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (3 pound) beef shoulder roast, trimmed
  • ¾ cup beef broth
  • 3 bay leaves
  • 1 teaspoon whole cloves

Cooking Directions

  1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Nutrition Facts

  • Calories 185.7
  • Carbohydrate 2.9 g
  • Cholesterol 51.7 mg
  • Fat 12.9 g
  • Fiber 0.6 g
  • Protein 13.9 g
  • Saturated Fat 5.1 g
  • Sodium 513.7 mg
  • Sugar 1 g

Chef's Notes

Use fewer peppers (and remove more seeds) for a milder flavor.

Reviews

  1. I thought this was excellent and so did my hubby. I can't wait to have the leftovers for lunch. I couldn't find dried Chipotles, so substituted with Pasilla Chilies. I also used 3/4 tsp ground cloves because I didn't have any whole cloves. This was a fun and delicious meal! Thank you!
  2. This was good, but the flavor of clove and cumin was a bit overpowering. I might try it again with less of those ingredients and see if we like it better.
  3. Tasted fantastic! Just like Chipotle
  4. The cloves were overpowering and this tastes nothing like chipotle. I recommend to not wast your time and to find a different recipe.
  5. I always eat barbacoa at chipotle. This is not that. It is good, but not copycat chipotle barbacoa. I found a different recipe to try next time.
  6. Used boneless chuck. Wonderful flavors.
  7. Great flavor and spice is easy to adjust if you like it hotter or a little more mild. We used it to make tacos, which we topped off with fresh cilantro. Will definitely make again!
  8. No one liked it. Doesn’t have good flavor.
  9. Yum! I made it low-FODMAP with garlic oil and the green parts of green onions and it was fab on nachos!

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