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A white plate of barbacoa garnished with chopped cilantro and lime wedges, with a bowl of fresh cilantro nearby on a wooden table.

Copycat Chipotle Barbacoa Recipe

Author: Jessica Haggard
Enjoy Chipotle barbacoa at home anytime with this easy recipe! Slow-cooked until melt-in-your-mouth perfect, this beef barbacoa is rich, bold, and layered with smoky spices, garlic, and just the right kick of heat - great to roll it into tacos, pile onto burrito bowls, stuff into quesadillas, or even crown a crunchy tostada!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dishes
Cuisine Mexican
Servings 8 servings
Calories 332 kcal

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.
  • 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.
Serve: Serve beef barbacoa in warm tortillas with your favorite taco toppings, or build a burrito bowl with black beans, grilled veggies, salsa, and rice.
Store: Cool completely, transfer into an airtight container, and store in the fridge 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. Thaw frozen beef  in the fridge overnight before reheating.

Nutrition

Calories: 332kcalCarbohydrates: 5gProtein: 34gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 440mgPotassium: 589mgFiber: 2gSugar: 0.4gVitamin A: 72IUVitamin C: 1mgCalcium: 36mgIron: 4mg
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