The Pioneer Woman Tasty Kitchen
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Crock Pot Barbacoa for Taco or Burrito

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

This is just like Chipotle’s, or so it tastes. It’s so easy with the crock pot too – dinner’s ready when you get home from work! Throw this meat into a burrito or taco and voila!

Ingredients

  • 3 pounds Top Roast
  • 2 whole Onions
  • 3 Tablespoons Vegetable Oil
  • 8 cloves Minced Garlic
  • 1 Tablespoon Cumin
  • 1-½ Tablespoon Oregano
  • 1 can Small Can Of Chipotle In Adobo Sauce
  • 1 cup Chicken Broth
  • 1 cup Water
  • 1 Tablespoon Bay Leaves
  • 2 Tablespoons White Or Rice Vinegar

Preparation

Take everything but the roast and put it in a blender. Blend until onion is all ground up.

Add some of the sauce to bottom of crock pot. Place roast in crock pot and pour the rest of the sauce over meat.

Slow cook for 8-10 hours on low.

Use fork or tongs to shred the beef once cooked. It will essentially fall apart. Your heart will skip a beat.

A note about the peppers: they are a slow heat that builds on you, so you may not want to use the whole can if you aren’t big on spicy stuff.

9 Comments

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Avatar of allirice

allirice on 5.13.2010

Ok, so I made this for a pool party…great dish, so tasty. Buuut…WAYYY TOO SPICY!!! It was overwhelming. I luv spicy food, too. But, it wasn’t edible to some people at the party..some of the boys ate it but it was just disappointing that not everyone could have some. I would recommend using only half of the can, taste it after blended..then go from there.

Avatar of kelle28

kelle28 on 3.19.2010

WOW!! Great stuff!! I didn’t change a thing…not too much on really hot spicy food…debated the whole can of chipolte…went for the whole can…it was perfect! Made a little nock off version of Chiplote’s cliantro lime flavored rice…presto…great homemade burritos!! Will make this one again!

Avatar of tlivgstn

tlivgstn on 2.9.2010

Muy Bueno! I made this just as the recipe suggests except that I cooked it in the oven at 350 for nearly 3 hours. We really like spicy food so this was wonderful for us but if I were cooking for a crowd I would not use the whole can of chipotles. By the way, this would be a great dish for when you do have many to feed. I cooked a small roast and we ate it on tortillas the first night, enchiladas the next.

Avatar of mssimplicity

mssimplicity on 2.2.2010

We had this for dinner tonight. I used half of a can of peppers and it was way hot….be we liked it!

Avatar of madi368

madi368 on 11.10.2009

I enjoyed making this recipe! The house smelled wonderful as it simmered and we will certainly be having this again. I put in slightly too much of the chipotle peppers so it certainly had some zing to it!

3 Reviews

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flyingmonkeys on 5.31.2014

Tried this tonight – a definite hit with the family. Adding this to the repertoire!

Avatar of KimberlyE

KimberlyE on 12.13.2012

This is a great recipe! Just the right amount of spice! So glad I found the recipe!

Avatar of jywhitney

jywhitney on 10.28.2010

I have made this so many times and it is a hit everytime! So easy and so tasty. I’ve started just making 10 lbs and freezing it into batches for dinner, because I know there will be requests for it that frequently!

I would say to try to find a Top Round Roast and not substitute a Pot Roast or other cut, the taste is the same, but the Top Round falls into longer pieces which is more conducive to the whole burrito/taco theme.

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