I have to admit, Chipotle Barbacoa is my latest obsession.
The sauce’s blend of chipotle chiles, garlic, cumin, and lime is incredible. And the meat is slow-cooked to juicy perfection.
But let’s be real—even ordering extra barbacoa at Chipotle is never enough.
That’s why I love making it at home, where I can pile it sky-high on my homemade burrito bowls with a hearty dollop of sour cream, diced tomatoes, and fresh cilantro lime rice.
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So, after plenty of trial and error, I finally perfected this copycat Chipotle Barbacoa recipe—and let me tell you, it’s a game-changer!
This recipe is surprisingly easy because my handy dandy slow cooker does all the heavy lifting.
I just load up my slow cooker, and sit back as my whole house fills with the aroma of simmered, seasoned beef.
My mouth is watering just thinking about devouring a barbacoa burrito bowl.
Ingredient You'll Need For This Beef Barbacoa Recipe
- Beef Chuck Roast: A flavorful, well-marbled chuck roast breaks down beautifully during slow cooking. Its rich texture makes the ideal shredded beef for soaking up the bold, spiced sauce. I also like to use brisket in this recipe.
- Apple Cider Vinegar: A tangy, slightly sweet vinegar. It helps tenderize the meat while adding a bright, acidic balance to the smoky and spicy flavors.
- Lime Juice: Freshly squeezed lime juice gives the Barbacoa shredded beef a zesty citrus note. It cuts through the richness of the beef and enhances the overall flavor profile.
- Chipotle Chiles in Adobo Sauce: Smoky, spicy, and slightly tangy, these peppers are the star of the recipe. They lend the dish its signature heat and deep, complex taste when simmering in the crock pot.
- Garlic: Fresh minced garlic adds a pungent, savory flavor. It deepens the sauce’s richness and complements the smoky chiles and spices.
- Seasonings: A well-balanced blend of cumin, dried oregano, ground cloves, salt, and black pepper. The cumin and oregano provide warmth and earthiness. The ground cloves add a subtle hint of sweetness, and salt and pepper make everything better. I also like a add a little garlic powder, because garlic makes everything better!
- Vegetable Oil: It helps lock in the beef’s juices and enhances the overall flavor with a caramelized crust. Olive oil works in this recipe as well.
- Chicken Broth: It enriches the sauce, allowing the spices and chiles to meld in the slow cooker or instant pot. You can also use beef broth, too.
- Bay Leaves: Slowly release their mild, earthy, and slightly floral aroma as the barbacoa beef cooks. Remember to remove them before serving.
How to Make Chipotle Copycat Barbacoa Recipe
Despite its amazing, bold flavor, copycat Chipotle barbacoa beef is super easy to make in a slow cooker. In fact, the recipe includes only five steps. I love that this beef recipe is like a super simple Mexican pot roast!
So, grab your slow cooker, and let's dive into this chipotle copycat Barbacoa beef recipe!
1. Blend the sauce ingredients. Combine the vinegar, lime juice, chiles, garlic, cumin, oregano, ground cloves, salt, and pepper in a blender or food processor until smooth.
2. Prepare the beef. Trim the fat from the beef chuck roast and cut it into chunks. Sear the pieces in hot oil in a Dutch oven until evenly browned before adding to the slow cooker.
3. Assemble. Transfer the chuck roast to a slow cooker or instant pot and pour the sauce over it. Add the chicken broth, and tuck in the bay leaves.
4. Cook. Cover the slow cooker and cook on high for 6 hours or low for 8 hours. The chuck roast is ready when it’s tender and easy enough to shred.
5. Shred and serve. Remove from the slow cooker and shred the beef chuck roast in the slow cooker and stir to coat with sauce. Adjust the seasonings as needed, then serve and enjoy!
Tips for the Best Copycat Chipotle Barbacoa
After some trial and error (and many taste tests!), I’ve picked up a few tricks to make this barbacoa as flavorful as possible.
- Not a chuck roast fan? You can also use round roast, beef brisket, flank steak, or pork butt for a slightly different texture and flavor profile. These cuts work just as well as chuck roast in a slow cooker.
- Marinate overnight. After blending the sauce, marinate the beef chunks in it. Overnight marination of 12 hours or more is best to let the apple cider vinegar work its magic! I like to get it started the night before so all I have to do is pop it in the crock pot (or instant pot) in the morning.
- Save the sauce. Reserve 1-2 tablespoons of the adobo sauce from the chipotle can. Add it during the last hour in the slow cooker or instant pot for an extra kick of fresh, smoky flavor.
- Make it mild. If you’re sensitive to very spicy food, I recommend using only two chipotle chiles. (But keep the adobo sauce for its flavor.) This adjustment controls heat without sacrificing depth. And for more spice, try serrano peppers!
- Get toasty. I like to toast the dried cumin and oregano in a dry skillet or Dutch oven for 30-60 seconds. It will intensify their flavors immensely, blending perfectly with the shredded meat.
- Save some time. If the sauce is too thin after cooking, remove the meat, and set the slow cooker to high. Reduce sauce for 20-30 minutes uncovered. When it’s time to shred, I use a hand mixer on low speed to save time and effort.
Serving Suggestions for this Copycat Chipotle Barbacoa Recipe
Personally, I love piling it high on a burrito bowl with all the fixings, like fresh cilantro, pico de gallo, corn salsa, diced red onions, sour cream, shredded cheddar cheese, and a squeeze of lime.
But that’s just the beginning! Here are some great serving suggestions for copycat Chipotle barbacoa:
- Over cilantro lime rice or Mexican rice
- In burritos or burrito bowls
- In quesadillas
- As a topping for nachos or taco salad
- In tacos with flour or corn tortillas
- With pinto beans
How to Store Copycat Chipotle Barbacoa
If you have leftover barbacoa beef, store it separately from other items like corn tortillas, sour cream, pico de gallo, or chips. I always love having leftovers when I need to whip up a Mexican feast in a pinch!
To Store: Store cooled copycat Chipotle barbacoa in an air-tight container with its cooking juices. Refrigerate it for up to 4 days.
To Freeze: Place the shredded beef and its beef broth in freezer-safe containers or bags. Remove as much air as possible, and freeze for up to 3 months. For easier portioning, divide into meal-sized portions before freezing.
To Reheat: Warm shredded beef on the stovetop in a Dutch oven or skillet on medium-low heat. Or in the microwave in 30-second intervals. Stir occasionally for even heating. For large portions, you can also reheat in a 350-degree oven for 10-15 minutes. (Cover it with foil before heating.)
More Chipotle Copycat Recipes You'll Love
Chipotle Barbacoa
10
20
minutes8
hours365
kcalRecreate the famous Chipotle Barbacoa at home with this easy copycat recipe! Pile it inside tacos, burritos, and more for a restaurant-quality meal.
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 chipotle chiles in adobo sauce
4 teaspoons minced garlic cloves
4 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
4-5 pounds chuck roast
2 tablespoons vegetable oil
3/4 cup chicken broth
3 bay leaves
Instructions
- In a blender or food processor, combine the apple cider vinegar, lime juice, chipotle chiles, minced garlic, cumin, oregano, ground cloves, salt, and black pepper. Blend on high until the mixture is smooth and well combined. Set aside.
- Trim most of the visible fat from the chuck roast and cut it into 6 large, evenly-sized chunks. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the beef on all sides until deeply browned. (About 2-3 minutes per side.)
- Transfer the seared meat to the slow cooker. Pour the prepared adobo sauce evenly over the beef, ensuring each piece is well coated. Add the chicken broth and tuck in the bay leaves.
- Cover the slow cooker and cook on HIGH for 6 hours or on LOW for 8 hours. (Until the meat is incredibly tender and easy to shred.)
- Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker. Stir to ensure the meat is fully coated in the flavorful sauce. Adjust the seasonings if needed, and switch the slow cooker to the warm setting until ready to serve. Enjoy!
Notes
- Brisket or beef cheeks will also suffice in lieu of chuck roast. Whatever meat you use, marinate it overnight (for best results) and pat it thoroughly dry before adding it.
- Deglaze the pan and add the deglazing liquid to the slow cooker for a deeper taste.
- Reserve 1-2 tablespoons of the adobo sauce. Add it during the last hour of cooking.
- For a milder dish, use only 2 chipotle chiles.
Nutrition
- Total number of serves: 10
- Calories: 365kcal
- Fat: 23g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 447mg
- Potassium: 644mg
- Carbohydrates: 2g
- Protein: 35g
- Vitamin B12: 4mg
- Zinc: 13mg
- Selenium: 41mg
6 Comments
Do I marinate the beef before or after searing? Thanks!
Hi Bob!
Typically, you marinate first, then sear.
After marinating, pat the meat dry before searing — excess moisture = steaming, not searing.
What do you marinate the meat with overnight?
Can you use something besides apple cider vinegar?
Hi Michelle, if you don’t like the taste of apple cider vinegar, feel free to swap it out for red wine vinegar instead for the marinade! Hope you like it!
“Beef cheeks”? Same as Rump Roast? All kidding aside, is this what you mean?
Thank you.
Too funny, Tessie! Haha.
But no, beef cheeks are actually from the cow’s head — the real cheeks. You typically have to get them from an actual meat market or butcher shop (or at least in my area, I do). They are traditionally the cuts used in making authentic barbacoa. Because they’re hard to find, though, chuck roast is more common in most places in the US.