Barbacoa (Chipotle Copycat) Recipe

Introduction

Barbacoa is a rich, flavorful Mexican-style shredded beef that’s perfect for tacos, burritos, or simply enjoying with rice. This easy slow cooker recipe captures the smoky, spicy taste of chipotle with tender, melt-in-your-mouth meat.

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 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, leaving out the beef and bay leaves.
2. Step 2: Place the beef chunks in the slow cooker. Pour the pureed mixture over the beef 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 deepen the flavors. Use a slotted spoon to serve.

Tips & Variations

• For extra smoky flavor, add a chipotle pepper or two more, depending on your heat preference.
• Use leftover barbacoa in quesadillas or on top of nachos for a delicious twist.
• If you don’t have a slow cooker, braise the beef in a covered pot at 300°F (150°C) for 3–4 hours until tender.

Storage

Store barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave to keep the meat tender, adding a splash of broth if it seems dry. You can also freeze leftovers for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck roast or brisket works best because their fat content keeps the meat moist during slow cooking, but other tougher cuts like short ribs can also substitute well.

Do I need to soak the chipotle chiles before blending?

No need to soak them if you’re using canned chipotle chiles in adobo sauce; just include the sauce in the blender for full flavor.

Barbacoa (Chipotle Copycat) Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

This flavorful Barbacoa recipe is a chipotle copycat featuring tender, slow-cooked beef brisket or chuck roast infused with smoky chipotle chiles, garlic, and a blend of spices. Perfect for tacos, burritos, or bowls, this dish brings authentic Mexican-inspired taste to your home cooking with minimal effort using a slow cooker.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 4-6 hours on high or 8-10 hours on low
• 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

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 in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender. Puree the mixture until it is smooth and well combined, creating a rich and smoky sauce base.
2. Arrange beef in slow cooker: Place the trimmed and cut beef chunks into the bowl of your slow cooker. Ensure they are spread evenly for uniform cooking.
3. Add sauce and bay leaves: Pour the pureed chipotle sauce mixture over the beef chunks in the slow cooker. Add the whole bay leaves on top for additional aromatic flavor.
4. Cook the beef: Cover the slow cooker and cook the meat on high for 4 to 6 hours or on low for 8 to 10 hours, until the beef is extremely tender and falls apart easily.
5. Finish and serve: Remove and discard the bay leaves. Use two forks to shred the beef directly in the juices inside the slow cooker. Stir the shredded meat to evenly distribute the flavors. Cover and let rest for 5 to 10 minutes to allow the beef to absorb more of the delicious sauce. Serve with a slotted spoon, perfect for tacos, burritos, or bowls.

Notes

• If you prefer a less spicy dish, reduce the amount of chipotle chiles or omit the adobo sauce.
• For a richer flavor, use beef broth instead of chicken broth.
• Leftover barbacoa keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
• You can also cook this recipe in an Instant Pot using the slow cooker function or pressure cooking for faster results.
• Adjust salt to taste after cooking if needed.

Keywords: Barbacoa, Chipotle Barbacoa, Slow Cooker Beef, Mexican Beef Recipe, Slow Cooker Barbacoa, Mexican Barbacoa, Beef Brisket Recipe, Chipotle Beef