Chipotle Barbacoa (Easy Copycat Recipe)
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Enjoy Chipotle barbacoa at home anytime with this easy recipe! This better-than-the-original version is juicy, deeply flavorful, and slow cooked until it’s fall-apart tender, with smoky heat, warm spices, then balanced with a little bit of tang. Serve it with warm tortillas, over rice, or piled onto nachos – it’s simply melt-in-your-mouth, flavor-bomb, can’t-stop-won’t-stop delicious!
Mexican night is a big deal in our household. We love our usual taco soup or tortillas and salsa ranchera combo, and sometimes we even set up a taco bar for fun. We would also often order our favorite Chipotle barbacoa, so I decided to recreate it at home. And so this copycat recipe was born, and I can say with confidence that it tastes a whole lot better than the original because it’s homemade.
Plus, it’s a set it and forget it kind of recipe, which makes it perfect for casual weeknight dinners, game days, parties, or meal prep. It’s got all the Mexican flavors you love without all the fuss you hate. Once you try this copycat Chipotle barbacoa, you’ll forget takeout exists!
Why You’ll Love This Recipe
- Quick prep: Prep for 10 mins and leave the rest to your oven.
- Better than the original: It has everything you love about the restaurant version, but more affordable and with more authentic flavor.
- One-pot wonder: Everything comes together in one pot, which means less mess and easier clean-up.
- Delicious blend of flavors: The vinegar and cumin are the secret ingredients here. They give a tangy yet smoky flavor that is unparalleled.
- Incredibly tender beef: Cooking the meat low and slow guarantees juicy, fall-apart tender beef every time.
- Ideal for meal prep: Makes a big batch, stores well, and versatile – you can enjoy it in tacos, burrito bowls, lettuce wraps, salads, or sandwiches all week long.
How to Make Chipotle Barbacoa
Barbacoa is a classic Mexican dish where meat – usually beef, lamb, or goat – is slow-cooked until it’s melt-in-your-mouth tender, then loaded up with bold spices. The result? Rich, juicy, and deliciously spice-kissed. This homemade version takes all that goodness and makes it ridiculously easy: just toss everything into your slow cooker, leave it to cook, shred the meat, and dig in.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Beef chuck roast: The typical cut used for beef barbacoa, chuck roast has rich marbling that breaks down beautifully during slow cooking.
- Chipotle chilies in adobo sauce: Adds that signature barbacoa flavor. Check the label if you’re watching added sugars, or whip up a homemade version.
- Yellow onion
- Garlic cloves
- Beef bone broth: Keeps the meat moist and flavorful throughout the long cook. Homemade bone broth is ideal, but you can also use a good low-sodium broth from the store.
- Lime juice: Adds brightness and cuts through the richness of the beef. Don’t forget extra wedges for topping!
- Apple cider vinegar: A splash of apple cider vinegar adds brightness to the dish, tenderizes the meat, and sharpens the overall flavor.
- Spices and seasonings: A simple mix of ground cumin, dried oregano, salt, and ground black pepper is all we need.
- Bay leaves: Toss in a couple to infuse the meat with aroma and depth of flavor.
- Cilantro: For garnish.
Step-By-Step Instructions
If your family and friends knew you could make the famous Chipotle barbacoa right in your kitchen, you’ll surely be making it on repeat. I recommend that you prep this after lunch so it’s ready in time for dinner. I know it’s super tempting to dig in right away, but make sure to let the meat rest before serving so you get the best flavor!
Step 1: Prep
Add the beef pieces to the slow cooker then cover with all ingredients, reserving the bay leaf. Mix with a few stirs of a spoon until the meat is mixed into the seasonings. Top with bay leaf.
Step 2: Slow cook
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
Step 3: Shred the beef
Remove and discard the bay leaves. Shred the beef using two forks, mixing it back into the sauce for extra flavor. If the beef doesn’t shred easily, keep cooking and checking in 30 minute intervals until it falls apart easily.
Step 4: Rest
Let the beef rest for about 10 minutes to absorb the sauce before serving with optional lime wedges and fresh chopped cilantro.
Substitutions
Looking to make this recipe your own or don’t have all the ingredients on hand? No worries! Here are some easy substitutions:
- Beef chuck roast: Beef brisket, bottom round roast, or boneless beef short ribs also work well. For leaner options, try eye of round though it’ll be less rich.
- Chipotle chilies in adobo sauce: Make a DIY version by mixing 1 to 2 teaspoons of chipotle powder or smoked paprika with a dash of cayenne. Scrape out the seeds or use just the juice for less heat.
- Yellow onion and garlic cloves: If skipping fresh garlic and onions, substitute with ¾ teaspoon garlic powder and 2 teaspoons onion powder.
- Beef bone broth: Swap out with chicken or vegetable broth.
- Lime juice: Substitute with lemon juice, apple cider vinegar, or a splash of white vinegar in a pinch.
- Apple cider vinegar: Replace with red wine vinegar, white vinegar, or lime juice.
- Spices and seasonings: Use a taco seasoning blend in a pinch.
- Cilantro: Use flat-leaf parsley or green onions instead.
Expert Tips
- Sear the beef first: Browning the beef chunks in a hot skillet before adding to the slow cooker adds an extra layer of flavor. It’s optional, but worth it.
- Blend your sauce ingredients: You could blend everything but the beef and bay leaf into a sauce and then pour over the meat for a smoother texture. Skip if you prefer the sauce chunky for rustic appeal.
- Shred with care: For best care of your slow cooker pot, remove the beef to a cutting board with a slotted spoon and shred it. Then add it back to the pot to mix with the sauce. This will prevent you from accidentally scratching your pot.
- Taste and adjust: The acid and spice mellow out during the long cook. Always taste and adjust with salt, lime juice, or chipotle sauce at the end if needed.
- Add toppings: Add other toppings like thinly sliced radishes, diced avocado, pickled red onions, or a dollop of sour cream for extra flavor and texture.
- Save leftover juices: Skim off some of the fat, then drizzle the flavorful juices over rice or use them to reheat leftovers without drying them out.
How to Store This Recipe
Transfer any made-ahead or leftover beef barbacoa into an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat on the stove with a splash of broth to keep it juicy. Make sure to thaw frozen beef in the fridge overnight before warming.
What to Serve with Chipotle Barbacoa
There are endless ways to enjoy this homemade Chipotle barbacoa! Serve it in warm tortillas with your favorite taco toppings, or build a burrito bowl with black beans, grilled veggies, salsa, and rice. We especially love it with copycat Chipotle rice! On the side, try classic Mexican rice or a rice pilaf, refried beans, elote (Mexican street corn), or coleslaw for crunch and contrast. Don’t forget the guacamole and chips, or a glass of homemade sangria if you’re feeling festive.
More Easy Dinner Recipes To Try
- Cheese stuffed meatloaf
- Honey garlic pork chops
- Cheesy chicken asparagus bake
- Blackened chicken tenders
- Ham and cheese sliders
Copycat Chipotle Barbacoa Recipe
Ingredients
- 3 pounds beef chuck roast cut into 2-inch pieces
- 4 whole chipotle chilies in adobo sauce, finely chopped
- 1 small yellow onion diced
- 2 cloves garlic minced
- ½ cup beef bone broth
- ¼ cup lime juice fresh, extra wedges for garnish
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 individual bay leaves
- ¼ cup cilantro fresh, chopped for garnish
Instructions
- Add the beef pieces to the slow cooker then cover with all ingredients, reserving the bay leaf. Mix with a few stirs of a spoon until the meat is mixed into the seasonings. Top with bay leaf.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
- Remove and discard the bay leaves. Shred the beef using two forks, mixing it back into the sauce for extra flavor.
- Let the beef rest for about 10 minutes to absorb the sauce before serving with optional lime wedges and fresh chopped cilantro.
Notes
- Browning the beef chunks in a hot skillet before adding to the slow cooker adds an extra layer of flavor. It’s optional, but worth it.
- Blend everything but the beef and bay leaf into a sauce and then pour over the meat for a smoother texture. Skip if you prefer the sauce chunky for rustic appeal.
- For the best care of your slow cooker pot, remove the beef to a cutting board with a slotted spoon and shred it. Then add it back to the pot to mix with the sauce.
- The acid and spice mellow out during the long cook, so taste and adjust with salt, lime juice, or chipotle sauce at the end if needed.
- Add other toppings like thinly sliced radishes, diced avocado, pickled red onions, or a dollop of sour cream for extra flavor and texture.
- Skim off some of the fat, then drizzle the flavorful juices over rice or use them to reheat leftovers without drying them out.
