Crock-Pot: Barbacoa Bowls (Chipotle Copy)

I love Chipotle’s Barbacoa meat so I decided to try and make my own barbacoa bowls! I wouldn’t say its exact because I obviously don’t have Chipotle’s recipe BUT it’s dang good and super easy to make!

LITTLE PREP, BIG TASTE

I got the Barbacoa recipe inspiration from Gimme Some Oven but then decided to try to copy my favorite meal at Chipotle and make it into a bowl! This recipe requires little prep work, all you need to do is chop the onion and chipotles, throw everything into the Crock-Pot and you are good to go! I bought the meat already cubed at Trader’s Joe’s (image below) but you can always buy regular chuck roast and cube yourself.

GLUTEN-FREE

This recipe is gluten-free! If you are using it for tacos just make sure you pick corn shells or gluten-free wraps. If you make it into a bowl like I did, then you are good to go!

SERVING OPTIONS

The possibilities are endless on how you want to use the meat. I made tacos one night and bowls the next but honestly you could throw this on top of a pizza, into a burrito, whatever your little heart desires! See below for nutrition information on the meat plain, in a taco or in a bowl!

Hope you enjoy this recipe as much as we did!

Products I love to use when making this recipe:

Hamilton Beach Crock-Pot

Hamilton Beach Can Opener

Taco Holders

Print

Crock Pot: Barbacoa Bowls (Chipotle Copy)

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

my attempt at a Chipotle barbacoa bowl!

Course: Main Course

Cuisine: Mexican

Keyword: barbacoa bowl, chipotle

Servings: 6

Calories: 430 kcal

Ingredients

BARBACOA MEAT

• 3 lbs lean stew meat (or chuck roast) cut into chunks
• 1 tbsp minced garlic
• 2 chipotles in adobo sauce, chopped
• 4 oz can, chopped green chiles
• 1 small white onion, diced
• 1/4 cup fresh lime juice
• 2 tbsp apple cider vinegar
• 3 bay leaves
• 1 tbsp ground cumin
• 1 tbsp oregano, dried
• 2 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef stock

BOWLS

• 1 tbsp olive oil
• 2-3 green bell peppers, sliced & sauteed
• 1.5 cup white rice, cooked (I used 1/2 cup cooked per bowl)
• 6 handfuls shredded lettuce
• 6-12 tbsp lite shredded cheese
• 1 avocado, sliced
• 12 tbsp pico de gallo

TOPPINGS

• cilantro, chopped
• cholula
• lime wedges

TACO OPTION

• small tortillas (dont need bell peppers & white rice)

Instructions

1. add all ingredients under "Barbacoa Meat" to slow cooker. Stir. Cover and set Crock-Pot on high for 4 hours OR low for 8 hours. When done beef should be so tender it shreds with a fork. 

   

2. Heat 1 tbsp olive oil over medium high heat. core and slice bell peppers and saute for approximately 5 minutes or until they reach your desired tenderness. place in tupperware and set aside. 

   

3. when crock-pot is done, remove bay leaves. shred beef chunks in Crock-pot or remove and shred on a cutting board. put shredded meat back in Crock-Pot and stir. 

   

4. Make the bowls! place 1/2 cup white rice, handful of shredded lettuce, desired amount of barbacoa beef, 2 tbsp pico de gallo, 1/6 of avocado, 1/6 bell peppers & 2 tbsp lite shredded cheese. Top with lime wedges, cholula and cilantro.