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