Now THIS is the short i need. No pretentious flaky salt shit, no bullshiting around promoting products, just pure cooking tutorial. Keep this up chris!
Only one it’s passable for is Max cus he makes shit normal people are never gonna cook but yea all those other idiots who can barely cook a steak right can get lung cancer for all I care “and now add flakey salt” like bitch I don’t even know where to buy that shit wtf is that
Dude, you mumbled the hell out of the oil. I listened twice, and you were like, "Add brerfredsissefard," when you added the oil. What did you say? What oil is it?
I just made this. Used extra virgin olive oil and made it wimpy and only used a little over a chipotle. Wowza!!! So incredibly tender and amazing. Thank you!!!!
Thank you for this! It never disappoints! I have made this 5 times already. I think the Goya chipotle peppers are the best so far. They have way more flavor than some of the other different brands. Make this, you won't regret it!
Please, have the recipe listed and (in future) make it as a long-video where we can just cut & paste. But, I hope you create a Patreon where people can donate and pay you back. You a good man, a very, very, very good man.
Just made this today and ate it with fresh homemade corn tortillas, fresh homemade pico de gallo (both super easy to make, just like this beef), and a sprinkle of cotija cheese. F-ing mindblowing. Thanks Chris. PS: I wasn't sure exactly what I was supposed to do with the chipotle peppers in adobo, so I just dumped the whole can in. It was amazing. I had a 2.8 lb hunk of chuck roast, trimmed off a bunch of the hard fat, so it was probably 2.6 lb when I got done, and the whole can of peppers made this nicely spicy, but not too spicy.
Made this today. I love how straight to the point and simple your recipe is. It actually tastes way better than Chipotle's lol but I will say i feel the amount of chipotle peppers used is excessive and should be cut in half. Would have liked a warning about spice level beforehand but overall it's a great recipe can't wait to do it again
Making it again for a dude's night of watching the Mayweather vs. Paul fight night. As soon as I was done shredding and had my first taste, I had to slam the table, it's so. freaking. good. It's a flavor explosion! And it's not difficult at all. I tried 90 minutes in the Instant Pot for about 2.5 pounds of bottom sirloin roast, and I use all the contents of the can of chipotles in adobo sauce. It's becoming my favorite thing ever.
@@CookingwithChris1 Yes, you need to have a way for us to Cut & Paste. It's hard for me to search out the recipe in the Shorts. It's not as easy as the Description area.
OK, tonight, I am finally getting down to making all this, Chris. It's going to be barbacoa bowls. I'm making the barbacoa beef, cilantro lime rice, tomatillo medium salsa, and the mild pico salsa. So it's all you tonight, my dude. The only thing I could not find at my supermarket or even asian market was rice bran oil. I'll use light-tasting olive oil instead. I'll post an update tonight.
@@CookingwithChris1 Oh. My. GOSH. What did I eat tonight? _A freaking genuine Chipotle barbacoa bowl._ I have tried a few times every year since probably 2015 to imitate this menu item, and tonight I can confidently say: What I ate was the real deal. It took me about two hours in all, my oven is a gas oven and has a sucky broiler. I think I could do it in about 90 minutes next time. The pico was amazing. I’ve never rinsed the cut tomatoes before and let it sit for ten minutes. Game changer. The tomatillo salsa was awesome. I did make a mistake of adding too much lime juice to it, so I’ll correct that next time. Honestly, it would be better to just make that earlier in the day. Or really make it all the time because you can enjoy it on everything. The cilantro rice was my girlfriend’s favorite. I added a little more salt. Remarkable stuff. I also shredded Monterey Jack cheese very finely. And made some simple guacamole adding some of the remaining red onion, jalapeño, and cilantro I had lying around. Topped it off with some sour cream, shredded green leaf, chipotle Tabasco, and some rinsed black beans. It cost me around $15 total, and I can get six to eight bowls out of this. 😳 You rock, thank you for everything you’ve posted, the shorts especially were helpful. Now to make it for more people!
Also, I browned some bottom round roast in an Instant Pot, added a 1/2 cup of water to deglaze, then stirred in the purée. Cooked on manual high pressure for 60 minutes and it turned out tender and perfect, and wasn’t watery even with the extra 1/2 cup of water for deglazing and building pressure.
Badass!!! I’m so happy it worked out well for you!!! The medium salsa is tricky because you have to let it chill, but it doesn’t last longer then a day or two before it gets watery. Keep making them away!
Hi Chris I have been binging on ALL of your videos. I hardly ever cook but you have inspired me to try these recipes. Can you also p,ease show how to cook the fajita peppers and onions? My husband thanks you as well 😅
Made it last year a few times, making it again today, I like to put it over white rice cooked with diced carrot and equal parts turmeric and cumin. Very good recipe thanks for sharing! 🐸
Just tried this & love it! Doesn't taste anything like Chipotle if I'm being honest ~ haha! It has a heavy smoky flavor and the spice level might be too hot for many in comparison. Was looking for more 'juice', so I doubled the recipe except for the chuck roast to made birria insp. tacos & it worked out great :-)
@@prmisgrptech4481damn and chipotle has the nerve to make that kind of meat choice more expensive than the others lmaoo. So glad I found this recipe because I'm done spending so much..
I don't think it was said in the video but make sure to fish out those bay leaves when it's done, and doing that before you shred it up is gonna be easier!
I feel like I've never been to Chipotle before bit even so, this looks so good that id like to try doing it myself. So one question, will a pressure cooker work as well?
@@dr_tez yea I take the shredded chicken and put it in the bag instead of the raw Thighs. And then I cook a it some more on the stove in a pan. Add a handful of cheese and 6oz of cream cheese and it makes great filling for my enchiladas
In the description, I see where it calls for the 1/4 cup water + rice bran oil for the blender, but there is a second listing of another 1/4 cup water. Is that to go in the crock pot with the marinade and meat?
@@CookingwithChris1 thank you! We made this today since we recently moved to the boonies and the closet chipotle is 2 hours away 🥴 we also did your rice. Both turned out really well! I’ve made several copy cat chipotle rices and they never turn out. Yours did!
Now THIS is the short i need. No pretentious flaky salt shit, no bullshiting around promoting products, just pure cooking tutorial. Keep this up chris!
Thank you!!! I appreciate that
GoLd fLaKy SaLt-
Yeah I'm sick of people slapping shit and throwing their knives
FLAKEY SALT!!!
*shits pants and dies*
Only one it’s passable for is Max cus he makes shit normal people are never gonna cook but yea all those other idiots who can barely cook a steak right can get lung cancer for all I care “and now add flakey salt” like bitch I don’t even know where to buy that shit wtf is that
Thank god there’s none of that TikTok BS, just straight to the point. 🔥
That’s how I like to keep it! Get you the info you need.
Love this recipe. That’s my son’s favorite meat at Chipotle.
The Sound of your voice is the best thing that happened to me in the last 2 months
La acabe de preparar y quedó exquisita! Solo les recomiendo bajarle un poco a la cantidad de chile chipotle! Si no son mexicanos esta un poco picante😂
Dude, you mumbled the hell out of the oil. I listened twice, and you were like, "Add brerfredsissefard," when you added the oil. What did you say? What oil is it?
He said rice bran oil
Bro I listened to it 4 times couldn't get it
Just look in the description LOL.
Seriously, I was like wait, what, what did he cook with???
🤣
Rice bran oil is for rice, chipotle uses sunflower oil for meats. It has a buttery flavor and is even used for frying the chips.
Your sure ?
@@jimmysean6362i think so i remember seeing that when they would fry next to me on the grill
@@dontmatterbecause1009 thank you
Thanks!!
@@jimmysean6362 yea I ran 2 different chipotles through COVID
Buena receta, en cuanto a nombre de platillo eso se parece más a la birria.
Made this the other day. Very close to Chipotle, albeit with a bit more of a spice kick. Love it, thanks!
🫶🏻🤗👏🤌🏻🇪🇸 I enjoyed this over the weekend. Yummy yummy yummy!!!
I just made this. Used extra virgin olive oil and made it wimpy and only used a little over a chipotle. Wowza!!! So incredibly tender and amazing. Thank you!!!!
Thank you for this! It never disappoints! I have made this 5 times already. I think the Goya chipotle peppers are the best so far. They have way more flavor than some of the other different brands. Make this, you won't regret it!
Nice! I love the barbacoa the most. Makes delicious quesadillas.
Please, have the recipe listed and (in future) make it as a long-video where we can just cut & paste. But, I hope you create a Patreon where people can donate and pay you back. You a good man, a very, very, very good man.
I made this last week and it was amazing! Thank you!
Just made this today and ate it with fresh homemade corn tortillas, fresh homemade pico de gallo (both super easy to make, just like this beef), and a sprinkle of cotija cheese. F-ing mindblowing. Thanks Chris.
PS: I wasn't sure exactly what I was supposed to do with the chipotle peppers in adobo, so I just dumped the whole can in. It was amazing. I had a 2.8 lb hunk of chuck roast, trimmed off a bunch of the hard fat, so it was probably 2.6 lb when I got done, and the whole can of peppers made this nicely spicy, but not too spicy.
That’s badass! I’m pumped that you enjoyed it. Keep at it and try other variations
Ooh looks delicious Chris!! Love adobo!!
Thank you!!!!
My mouth literally watered!
Wonderful! I love these recipes you give us!
Made this today. I love how straight to the point and simple your recipe is. It actually tastes way better than Chipotle's lol but I will say i feel the amount of chipotle peppers used is excessive and should be cut in half. Would have liked a warning about spice level beforehand but overall it's a great recipe can't wait to do it again
Thanks for letting me know because I also thought the peppers were a bit excessive! Going to try this soon
Straight facts. Love the video. Keep it up !
I would use rice brand oil, your putting it on the
top of rice, for my bowl or tacos.
If you haven't got a slow cooker add that Chipotle mix to beef stock and cook the beef on a low for about 2 hours in a pot
Making it again for a dude's night of watching the Mayweather vs. Paul fight night. As soon as I was done shredding and had my first taste, I had to slam the table, it's so. freaking. good.
It's a flavor explosion! And it's not difficult at all. I tried 90 minutes in the Instant Pot for about 2.5 pounds of bottom sirloin roast, and I use all the contents of the can of chipotles in adobo sauce.
It's becoming my favorite thing ever.
Hell yes! I’m glad it worked out for ya. I love how you’ve taken it and spun it towards something that works for you! Perfect
Bro I’m here for this your videos are mouthwatering/delicious looking
Never had it but it looks pretty damn good!! 👍🏽👊🏽✊🏽😊💯
Thanks for the recipe. Can not wait to try because it is my favorite!
Thanks dude, looking forward to trying it out.
Thank you! Can you clarify what you said at the start? 1/4 cup water and 1/4 cup of what else?
Rice bran oil or olive oil
@@CookingwithChris1 Thank you! Can't wait to try the recipe!
@@CookingwithChris1 Yes, you need to have a way for us to Cut & Paste. It's hard for me to search out the recipe in the Shorts. It's not as easy as the Description area.
OK, tonight, I am finally getting down to making all this, Chris.
It's going to be barbacoa bowls.
I'm making the barbacoa beef, cilantro lime rice, tomatillo medium salsa, and the mild pico salsa.
So it's all you tonight, my dude. The only thing I could not find at my supermarket or even asian market was rice bran oil. I'll use light-tasting olive oil instead. I'll post an update tonight.
I’m pumped!!! Let me know how it turns out! Don’t forget to let the medium salsa chill in the fridge for an hour! Olive oil will work just fine.
@@CookingwithChris1 Oh. My. GOSH.
What did I eat tonight? _A freaking genuine Chipotle barbacoa bowl._
I have tried a few times every year since probably 2015 to imitate this menu item, and tonight I can confidently say:
What I ate was the real deal.
It took me about two hours in all, my oven is a gas oven and has a sucky broiler. I think I could do it in about 90 minutes next time.
The pico was amazing. I’ve never rinsed the cut tomatoes before and let it sit for ten minutes. Game changer.
The tomatillo salsa was awesome. I did make a mistake of adding too much lime juice to it, so I’ll correct that next time. Honestly, it would be better to just make that earlier in the day. Or really make it all the time because you can enjoy it on everything.
The cilantro rice was my girlfriend’s favorite. I added a little more salt. Remarkable stuff.
I also shredded Monterey Jack cheese very finely. And made some simple guacamole adding some of the remaining red onion, jalapeño, and cilantro I had lying around.
Topped it off with some sour cream, shredded green leaf, chipotle Tabasco, and some rinsed black beans.
It cost me around $15 total, and I can get six to eight bowls out of this. 😳
You rock, thank you for everything you’ve posted, the shorts especially were helpful. Now to make it for more people!
Also, I browned some bottom round roast in an Instant Pot, added a 1/2 cup of water to deglaze, then stirred in the purée. Cooked on manual high pressure for 60 minutes and it turned out tender and perfect, and wasn’t watery even with the extra 1/2 cup of water for deglazing and building pressure.
Badass!!! I’m so happy it worked out well for you!!! The medium salsa is tricky because you have to let it chill, but it doesn’t last longer then a day or two before it gets watery. Keep making them away!
This looks so good
Also save time with the same recipe throw it in the instant pot for an hour and it’s just as tender!
Great idea!!
You are the chipotle master. I love you Chris.
Thank you!
Chris, looking for both of their bean recipes, can you make the videos for them?
Thanks in advance, much luv from canada!
You took the time and posted recipe thx
Welcome
As someone who work at chipotle this looks so much better
Hi Chris I have been binging on ALL of your videos. I hardly ever cook but you have inspired me to try these recipes. Can you also p,ease show how to cook the fajita peppers and onions? My husband thanks you as well 😅
Thanks for watching!!!! I can make a quick vid on that. It’s basically sliced peppers, onions, and minced oregano and salt for seasoning!
@@CookingwithChris1 What kind/type of Oregano?
Also For the BBQ?
Red onion, green peppers, salt, oregano.
This is amazing, thank you kindly! ❤
Hope ya liked it!
Made it last year a few times, making it again today, I like to put it over white rice cooked with diced carrot and equal parts turmeric and cumin. Very good recipe thanks for sharing! 🐸
Hell yes!
I think this recipe is great 👍👍👍👍👍👍👍👍👍👍👍
Just tried this & love it! Doesn't taste anything like Chipotle if I'm being honest ~ haha! It has a heavy smoky flavor and the spice level might be too hot for many in comparison.
Was looking for more 'juice', so I doubled the recipe except for the chuck roast to made birria insp. tacos & it worked out great :-)
Glad you liked it!!
Are you gonna do the recipe on the black beans?
Going to try this this week 🔥
Hell yea! How was everything else?
yooo im an employee but this looks even better than whatever we get out of bags- thanks!
There it is!
Oh my, a short worth every second.
Excellent recipe, Chipotle or not. Thank you!
Is it specifically necessary to use Rice Bran Oil? Or will any neutral high smokepoint oil suffice?
No, just doing that to keep it chipotle official
Just made a double batch for my coworkers. Ended up feeding 12 hungry adults with leftovers. This recipe never fails to impress, Chris.
Love that rob!
YESSSS THANK YOU
This was delicious!!!
I’m glad you liked it!!!
Very good video 😊thank you…..🔥🔥🔥
Wowie looks so yum 😋
Best video ever
I used to work for chipotle and the barbaricoa came in air sealed bags and were pre-cooked.
This is a recipe made to match the flavor of chipotles and is the most accurate I could make based upon their websites ingrediengs
Yeah dude lol I work at chipotle it comes in sealed bags we just throw it in a pot and let it cook lmao
The taste of this is really close, but much better. Considerably more spicy, imo.
No one asked you
@@prmisgrptech4481damn and chipotle has the nerve to make that kind of meat choice more expensive than the others lmaoo. So glad I found this recipe because I'm done spending so much..
Cows cheek amd tongue plz. For some actually barbacoa the taste just doesnt compare when using any other meat. But nice seasonings.
You’re not wrong, I’m trying to simplify this recipe as chuck roast is found in almost every grocery store wheres beef cheek is not
What is ricebrunoyl?
I don't think it was said in the video but make sure to fish out those bay leaves when it's done, and doing that before you shred it up is gonna be easier!
yes!
What is rice brand oil and where do you get it?
Hi you said add 1 cup of water and 1 cup of what after? Any oil?
1/4 cup of water and 1/4 cup of rice bran oil. Exact recipe is in the description!
What's the second ingredient after 1/4 cup water?
Rice bran oul
Just did this tonight and it's exactly like Shitpotle.
Do you have a link to the recipe? Sorry, I couldn't understand some of the ingredients.
This is brilliant!! Do your take on a cheeseburger
Bet! I will haha
I feel like I've never been to Chipotle before bit even so, this looks so good that id like to try doing it myself. So one question, will a pressure cooker work as well?
Of course!!!! As long as it comes out tender 🙂
Excellent 😋😋😋
Slow down and please leave the recipe on a link or something so I can get the whole recipe because some of the words I can't hear you
Yum!
Ty!
THE GOAT
Let me know how it works out for you!
Can we do this in pressure cooker?
Thx😊
Yes
Thx❤
Do you have the written recipe anywhere???
You said rice something when adding the water but I couldn't understand you.
Sir could you please please mention the name which you have puted in the recipe I need ingredients names
I'm hungry now
If you add one cup of OJ or half a cup of pineapple juice it will be even better!
Can i do it on a pressure cooker?
Tes
Any substitute for avocado oil?🥰
How do u serve this? In tortilla?
Thx
You can use olive oil!! Also I LOVE this in tacos.
@@CookingwithChris1
Thxxx🥰👍
I don’t have a slow cooker
So can i cook in pressure cooker ?
Thx
Can you do the carnitas recipe?
Just bout everything this week to film 💪🏻
Just dropped! :)
Do we drain the juices after slow cooking or just shred and mix it all together?
Shred and mix together!!!
I just can't understand the word you are saying after you say rice. The rice liquid you are using is???
Rice bran oil
@@CookingwithChris1 thank you I never heard of that kind of oil and your video was awesome
Thought this guy was that army mre eatin guy from the voice.
Can you use pressure cooker instead of slow cooker?
Ist off barbacoa doesnt have a marinade and 2nd its beef cheek not chuck
Looks fire, but that’s not barbacoa, that’s birria,, barbacoa is cow cheek
This looks so simple and delicious. I’m glad you aren’t speaking fast like your being held at gun point like people who do those Tik Toks. 👍😂 🥩
chipotle got that pre bagged shit no cap used to work there
Lmao Chuck roast 😂
His voice is so soothing
Looks amazing but when my family cooks it they don’t usually shred it that much
How many chipotle peppers?
5
@@CookingwithChris1 thanks. I make your chicken recipe every week, but with 5 cups of shredded rotisserie chicken, and I make it into enchiladas
@@slamdolphin Do you just coat the chicken in the marinade then, or how does that worK?
@@dr_tez yea I take the shredded chicken and put it in the bag instead of the raw Thighs. And then I cook a it some more on the stove in a pan. Add a handful of cheese and 6oz of cream cheese and it makes great filling for my enchiladas
Is immediately not barbacoa. Barbacoa is tongue and/or cheek, or whole head.
That's Mexican style pot roast.
Oooh please do the carnitas!
Bout to do it this week!
Just dropped! :)
I'm excited to try it!
Sheeeeeeeesh been waiting for this😈🤝
In the description, I see where it calls for the 1/4 cup water + rice bran oil for the blender, but there is a second listing of another 1/4 cup water. Is that to go in the crock pot with the marinade and meat?
Both are 1/4 cup each
@@CookingwithChris1 thank you! We made this today since we recently moved to the boonies and the closet chipotle is 2 hours away 🥴 we also did your rice. Both turned out really well! I’ve made several copy cat chipotle rices and they never turn out. Yours did!
Quality post
Fuckin FIRE
Did anybody think about that game in wii where flip the pan to cook the meat
My abuela would laugh
How do you re create this in a cocotte instead of slow cooker. 250-300 degrees for many hours ?
Exactly, however low it takes so it shreds easily
Finally, a non autistic, non bipolar recipe short video.
Water and what?