Barbacoa Recipe (Chipotle Copycat)

Juicy, Smoky, Slow-Cooked Shredded Beef for Tacos, Bowls, and More

Bring your favorite Chipotle-style burrito bowl home with this tender, flavorful Barbacoa recipe (Chipotle copycat). Rich with smoky chipotle peppers, bold spices, and tangy vinegar and lime, this shredded beef melts in your mouth after slow cooking. Whether you’re stuffing tacos, building bowls, or topping salads, this easy barbacoa recipe is one to keep on repeat.

If you’ve been craving that signature Chipotle Barbacoa flavor, this is the best barbacoa recipe Chipotle copycat that’s simple to make, freezer-friendly, and great for meal prep.

Why You’ll Love This Beef Barbacoa Recipe

Deep, smoky flavor – With chipotle peppers in adobo and Mexican-inspired spices
Super tender texture – Slow-cooked to perfection
Hands-off cooking – Just 10 minutes of prep time
Versatile – Use it in tacos, burritos, salads, bowls, and quesadillas

Freezer-friendly – Make ahead and store for busy weeknights

No matter how you serve it, this simple barbacoa recipe Chipotle copycat will upgrade taco night in the best way.

Ingredients

You only need pantry staples and a few key ingredients:

3 lbs beef chuck roast or brisket, cut into large chunks
2–3 chipotle peppers in adobo, plus 2 tbsp adobo sauce
3 cloves garlic, coarsely chopped
½ cup beef broth (or bone broth for more richness)
2 tbsp apple cider vinegar
2 tbsp lime juice, freshly squeezed
2 tsp dried oregano
2 tsp ground cumin
¼ tsp ground cloves
1 tsp sea salt, or to taste
½ tsp black pepper
2 bay leaves

Note: You can find chipotle peppers in adobo sauce in small cans in the international or Latin section of most grocery stores.

How to Make Barbacoa (Slow Cooker Instructions)

Make the sauce:
In a blender, combine the beef broth, chipotle peppers, adobo sauce, garlic, vinegar, lime juice, oregano, cumin, cloves, salt, and pepper. Blend until smooth.
Prep the beef:
Cut beef into 2-inch chunks for even cooking. Place them in your slow cooker.
Add sauce and bay leaves:
Pour the sauce over the beef. Tuck in the bay leaves.

Slow cook:

LOW: 8 hours (recommended for best tenderness)
HIGH: 4–5 hours
Shred the meat:
Discard the bay leaves. Use two forks to shred the beef in the cooker, mixing it into the flavorful juices.

Barbacoa Recipe Tips

Browning the beef (optional): For deeper flavor, sear the beef in a hot skillet before adding to the slow cooker.
Spice control: Use just one chipotle pepper for mild heat, or more for extra kick.
Too spicy? Balance the spice with creamy toppings like sour cream or guacamole.
No blender? Finely chop the chipotle peppers and garlic, and whisk all the sauce ingredients together.

Vinegar and lime = key: Don’t skip them! They break down the meat and brighten the rich flavors.

How to Serve Chipotle Barbacoa at Home

This flavorful shredded beef is incredibly flexible:

Burrito bowls: With cilantro lime rice, black beans, salsa, guac, and cheese
Tacos: Stuff corn or flour tortillas with barbacoa, onions, and cilantro
Salads: Top greens with meat, veggies, and a creamy dressing or vinaigrette
Quesadillas: Fold into a tortilla with cheese and grill until golden
Enchiladas: Roll barbacoa in tortillas, cover with enchilada sauce, and bake

Lettuce wraps: For a low-carb option, use large lettuce leaves

Don’t forget toppings like sliced avocado, jalapeños, sour cream, cotija cheese, and pico de gallo.

Storage & Meal Prep Info

Fridge: Store leftovers in an airtight container for 4–6 days.
Freezer: Freeze cooked barbacoa (with juices) for up to 6 months.
Reheat: Warm in a skillet over medium heat with a splash of broth, or microwave.
Make ahead tip: Blend the sauce and chop the beef a few days in advance for a faster start on cooking day.

Nutrition (Approximate Per Serving)

Makes about 8 servings

Calories: 310
Protein: 27g
Fat: 20g
Carbs: 2g

Fiber: 1g

Macros may vary depending on cut of meat and portion size.

Final Thoughts

This beef barbacoa recipe Chipotle copycat is everything you love about restaurant-style barbacoa—bold, smoky, and fall-apart tender—but made easily at home with real ingredients. It’s budget-friendly, crowd-pleasing, and meal-prep ready.

Whether you're prepping for taco night or stocking your freezer, this Chipotle beef recipe will become a favorite in your kitchen!

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Barbacoa Recipe (Chipotle Copycat)

Prep: 10 minutes Cook: 4 hours Total: 4 hours 10 minutes Servings: 12

★★★★★ 4.85 from 19 votes

Make fall-apart tender, flavorful barbacoa beef in your slow cooker! This barbacoa recipe is a Chipotle copycat that's easy to make at home.

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

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 (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.