Barbacoa (Chipotle Copycat) Recipe

Introduction

Barbacoa is a rich, smoky, and tender beef dish that’s perfect for tacos, burritos, or simply enjoying on its own. This copycat recipe captures the bold flavors of chipotle barbacoa with an easy slow cooker method, making it ideal for busy home cooks.

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 leaf

Instructions

1. Step 1: 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 smooth.
2. Step 2: Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender over the beef. Add the whole bay leaves on top.
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 back into the juices. Cover and let rest for 5-10 minutes to absorb more flavor. Serve with a slotted spoon.

Tips & Variations

• Substitute brisket with chuck roast for a more affordable option without compromising flavor.
• Add a splash of orange juice to the blender for a touch of sweetness and depth.
• Use fresh chipotle peppers if available, adjusting quantity to taste for spice intensity.
• For extra smoky flavor, briefly char the beef chunks in a hot skillet before slow cooking.
• Serve with warm corn tortillas, diced onions, cilantro, and lime wedges for authentic tacos.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if the meat seems dry. Barbacoa also freezes well 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 make barbacoa without a slow cooker?

Yes, you can cook the beef in a covered Dutch oven or heavy pot in the oven at 300°F (150°C) for 3-4 hours until tender, stirring occasionally and adding extra liquid if needed.

How spicy is this barbacoa recipe?

The use of chipotle chiles in adobo gives this barbacoa a moderate smoky heat. You can adjust the spice level by using fewer chiles or removing the seeds before blending.

Barbacoa (Chipotle Copycat) Recipe

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★★★★★

4.8 from 136 reviews

This Barbacoa recipe is a flavorful Chipotle copycat that features tender, slow-cooked beef infused with a smoky, spicy blend of chipotle chiles, garlic, and spices. Perfect for tacos, burritos, or bowls, this savory dish delivers rich Mexican-inspired flavors with minimal effort by using a slow cooker for a melt-in-your-mouth texture.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 6 hours (high) or 9 hours (low)
• Total Time: 6 hours 15 minutes (high) or 9 hours 15 minutes (low)
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main 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 leaf

Instructions

1. Prepare the sauce: Combine the beef broth, chipotle chiles with their adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and optional ground cloves in a blender. Puree the mixture until smooth to create a flavorful marinade.
2. Place beef in slow cooker: Arrange the beef chunks evenly in the slow cooker. Pour the pureed sauce evenly over the beef, ensuring it is well coated. Add the whole bay leaves on top for aromatic flavor during cooking.
3. Cook the barbacoa: Cover and cook the beef on high for 4 to 6 hours or on low for 8 to 10 hours. The meat is done when it becomes fall-apart tender and easy to shred with forks.
4. Shred and rest the meat: Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it into the cooking juices thoroughly. Cover and let the shredded meat rest for 5 to 10 minutes so it absorbs more flavor before serving.

Notes

• Using brisket or chuck roast provides the best texture for shredding after slow cooking.
• If you prefer less heat, reduce the number of chipotle chiles or remove seeds before blending.
• Serve barbacoa with warm tortillas, rice, or as a filling for tacos and burritos.
• Leftovers keep well refrigerated for up to 4 days and freeze beautifully for longer storage.
• Ground cloves are optional but add a subtle depth of flavor when included.

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