Barbacoa (Chipotle Copycat) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/barbacoa-chipotle-copycat-recipe/
