Chipotle Mexican Grill Barbacoa and Cilantro-Lime Rice

One of my favorite fast food restaurants is Chipotle. I always get their barbacoa. I found a copy-cat recipe of their barbacoa and cilantro-lime rice, and I made it last night. It is pretty close! I used a slow cooker instead of cooking it on the stove. Here is what I did.

Chipotle Barbacoa
Recipezaar
Serves 8

Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (the cans usually say "in abodo sauce")
4 garlic cloves
4 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Directions
Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil until browned. Put meat in the crockpot. Add the adobo sauce on top of the meat, pour in the chicken broth, and add the bay leaves. Cover the crock pot and cook on low for 6-8 hours. At the three hour mark, take the lid off and shred the beef with two forks. Cover and cook for the last hour.

Chipotle Cilantro-Lime Rice
Recipezaar
Makes 6 cups of rice

Ingredients
3 cups water
2 cups converted rice
2 tablespoons butter
1 1/2 teaspoons salt
1/3 cup fresh cilantro, minced
2 tablespoons lime juice

Directions
Make the cilantro-lime rice by combining water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice. Keep rice covered until you're ready to assemble the burritos.