Barbacoa (Chipotle Copycat) Recipe

Introduction

Barbacoa is a flavorful, slow-cooked Mexican beef dish known for its tender, juicy texture and smoky, spicy taste. This chipotle copycat recipe brings those bold flavors right into your kitchen with simple ingredients and a slow cooker.

Ingredients

• 3 lb beef brisket or chuck roast (trimmed and cut into 2-inch chunks)
• 1/2 cup beef broth (or chicken broth)
• 2 medium chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves garlic (minced or coarsely chopped)
• 2 tbsp apple cider vinegar
• 2 tbsp lime juice
• 1 tbsp dried oregano
• 2 tsp cumin
• 2 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp ground cloves (optional)
• 2 whole bay leaves

Instructions

1. Step 1: Combine the beef broth, chipotle chiles with adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender. Puree until smooth, excluding the beef and bay leaves.
2. Step 2: Place the beef chunks in the slow cooker. Pour the pureed mixture over the meat and add the whole bay leaves.
3. Step 3: Cook on high for 4-6 hours or on low for 8-10 hours, until the beef is fall-apart tender.
4. Step 4: Remove the bay leaves. Shred the meat using two forks and stir it into the cooking juices. Cover and let rest for 5-10 minutes to enhance the flavor. Serve with a slotted spoon.

Tips & Variations

• For extra smoky flavor, add a chipotle smoked paprika along with the cumin.
• Use leftover barbacoa in tacos, burritos, or over rice for versatile meals.
• If you prefer a less spicy dish, reduce the number of chipotle peppers or remove the seeds before blending.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist. You can also freeze the cooked meat for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast and brisket are both ideal for slow cooking due to their marbling and tenderness. You could also try short ribs or even beef shoulder if preferred.

Can I make this barbacoa in an Instant Pot?

Absolutely. Brown the beef first using the sauté function, then add the blended sauce and cook on high pressure for about 60 minutes, followed by a natural release for best results.

Barbacoa (Chipotle Copycat) Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This Barbacoa recipe is a flavorful and tender beef dish inspired by Chipotle’s famous version. Featuring slow-cooked beef brisket or chuck roast simmered in a smoky and spicy chipotle-adobo sauce, garlic, and aromatic spices, it yields melt-in-your-mouth meat perfect for tacos, burritos, or bowls. The slow cooker method makes it easy to prepare with minimal effort while delivering authentic Mexican flavors.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 4-10 hours (depending on slow cooker setting)
• Total Time: 4 hours 15 minutes to 10 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)

Sauce & Seasonings

• 1/2 cup Beef broth (or chicken broth)
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced or coarsely chopped)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
• 2 whole Bay leaf

Instructions

1. Prepare the sauce: Combine the beef broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender. Puree until the mixture is smooth and well combined, ensuring the chipotle peppers are evenly blended for balanced smoky heat.
2. Assemble in slow cooker: Place the beef chunks evenly in the slow cooker. Pour the pureed chipotle sauce over the beef, making sure the pieces are well coated. Add the whole bay leaves on top for flavor infusion during cooking.
3. Slow cook the beef: Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the beef becomes fall-apart tender. The long cooking time breaks down the connective tissues in the brisket or chuck roast, resulting in juicy, tender meat with intense flavor.
4. Shred and rest: Remove the bay leaves and shred the beef using two forks directly in the slow cooker to soak in all the cooking juices. Stir the shredded meat to mix well with the sauce. Cover and let it rest for 5-10 minutes, allowing the meat to absorb more flavor before serving.
5. Serve: Use a slotted spoon to transfer the shredded barbacoa to plates or tortillas. This dish pairs excellently with rice, beans, or fresh salsa for a classic Tex-Mex meal.

Notes

• You can substitute beef broth with chicken broth or water if unavailable.
• The ground cloves are optional but add a subtle warm spice note to the dish.
• Use fresh lime juice for best flavor clarity.
• Adjust chipotle chile quantity according to your preferred spice level.
• If you prefer stovetop cooking, simmer the beef and sauce in a covered pot on low heat for 3-4 hours until tender.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Barbacoa, chipotle copycat, slow cooker beef, Mexican beef, shredded beef recipe, slow cooked barbacoa, Tex-Mex, beef tacos