Copycat Chipotle Barbacoa Recipe
This Copycat Chipotle Barbacoa recipe recreates the rich, smoky, and tender shredded beef famously served at Chipotle. Using a slow-cooker for hours of low and slow cooking, the chuck roast absorbs deep flavors from chipotles in adobo, aromatic spices, and tangy vinegar and lime juice. Ideal for tacos, burritos, or bowls, this recipe captures the essence of authentic barbacoa with minimal effort.
- Prep Time: 20 minutes (+ overnight marinating time)
- Cook Time: 8 hours on LOW or 4 hours on HIGH
- Total Time: 8 hours 20 minutes plus overnight marinating
- Yield: 8 to 10 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Beef
- 6 to 8 pounds boneless chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 1 tablespoon vegetable oil or canola oil
Sauce and Spices
- 6 chipotles in adobo with sauce
- 1 large white onion, peeled and roughly chopped
- 10 cloves garlic, peeled and roughly chopped
- 1 cup beef or chicken broth or lager beer
- 2/3 cup apple cider vinegar (preferably raw)
- 1/4 cup lime juice (preferably freshly squeezed)
- 2 tablespoons cumin
- 2 tablespoons oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 bay leaves
Instructions
- Optional Browning: Drizzle the vegetable oil in a heavy-bottomed skillet and brown the beef cubes over medium-high heat in batches to avoid overcrowding, ensuring all sides are browned. Once browned, cool the beef cubes completely before proceeding.
- Prepare the Sauce: Add the chipotles in adobo, chopped onion, garlic, broth or beer, apple cider vinegar, lime juice, cumin, oregano, ground cloves, kosher salt, and black pepper into a blender. Blend on high speed until the mixture becomes smooth and uniform.
- Assemble in Slow Cooker: Place the beef cubes into the crock of a slow-cooker. Pour the blended sauce over the beef and add the bay leaves on top. Stir gently to coat the meat with the sauce evenly.
- Marinate Overnight: Cover the slow cooker and let the beef marinate in the refrigerator overnight to allow flavors to fully develop.
- Cook the Barbacoa: In the morning, set the slow cooker to LOW and cook for 8 hours, or set to HIGH and cook for 4 hours, until the beef shreds easily with a fork.
- Shred and Serve: Remove and discard the bay leaves. Use two forks to shred the beef thoroughly in the cooking liquid, ensuring it remains moist and flavorful. Serve over rice, in corn tortillas with onion and cilantro, in burritos, soups, on nachos, or simply enjoy by itself.
Notes
- For richer flavor, browning the beef before slow cooking is recommended but optional.
- Marinating overnight enhances the depth of flavor.
- Use Mexican oregano if available for authentic taste; regular oregano works as a substitute.
- If you prefer a spicier dish, adjust the number of chipotles in adobo accordingly.
- Leftover barbacoa keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
Keywords: Chipotle barbacoa, slow cooker beef, shredded beef recipe, Mexican barbacoa, slow cooker barbacoa, smoky beef, chipotle beef
Find it online: https://nataliereeve.com/copycat-chipotle-barbacoa-recipe/
