Chipotle Barbacoa Bowl Recipe

This tender, juicy Copycat Chipotle Barbacoa Bowl Recipe is made with beef chuck roast, chipotle peppers, and lime juice, ready in 75 minutes. Shredding the meat after it simmers in spicy adobo broth releases a fragrant aroma that fills the kitchen. I love making this on Sundays for easy weekday lunches.

Better Than Takeaway

I used to spend a small fortune ordering this specific meal whenever I needed a quick lunch. I eventually realized that making the beef at home allows me to control the spice level perfectly.

The biggest mistake I made initially was rushing the cooking process on the stove. Using a pressure cooker instead guarantees meat that falls apart effortlessly every single time.

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Copycat Chipotle Barbacoa Bowl Recipe Ingredients

• 3 lbs beef chuck roast, cut into 2-inch chunks
• 1 cup beef broth
• 3 canned chipotle peppers in adobo sauce, plus 1 tbsp sauce
• 4 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 whole bay leaves
• 1 tsp kosher salt
• 4 cups cooked cilantro lime rice
• 2 cups canned black beans, rinsed and heated
• 1 cup sweet corn salsa
• 1/2 cup shredded Monterey Jack cheese

How To Make Copycat Chipotle Barbacoa Bowl Recipe

1. Blend the Marinade: In a food processor, blend the beef broth, chipotle peppers, adobo sauce, garlic, vinegar, lime juice, cumin, oregano, and salt until smooth.
2. Cook the Beef: Place the chuck roast chunks and bay leaves into a pressure cooker, then pour the blended marinade over the top.
3. Pressure Cook: Secure the lid and cook on high pressure for 60 minutes, then allow a natural release for 15 minutes before opening.
4. Shred the Meat: Remove the beef chunks to a large bowl and use two forks to pull the meat apart completely.
5. Toss and Serve: Return the shredded beef to the warm juices in the pot, toss to coat, and build your bowls with rice, beans, salsa, and cheese.

Recipe Tips

• Choose the right cut: Chuck roast has the ideal fat marbling to keep the meat tender during cooking without drying out.
• Adjust the heat: If you prefer milder food, reduce the chipotle peppers to just one while keeping the adobo sauce for flavor.
• Sear for flavor: If you have an extra ten minutes, searing the beef chunks before pressure cooking adds a deep, roasted crust.
• Save the cooking liquid: Keep the leftover broth to drizzle over your assembled bowls or use as a base for a hearty soup.

What To Serve With Barbacoa Bowls

These hearty bowls are great with a side of crispy tortilla chips and freshly mashed guacamole. A cold glass of horchata or a simple lime margarita cuts through the rich, spicy flavors perfectly.

How To Store

Store the leftover barbacoa beef separately from the rice and beans in an airtight container in the fridge for up to four days. The cooked beef also freezes beautifully for up to three months; just thaw it overnight before reheating on the stove.

FAQs

• Can I make this in a slow cooker? Yes, you can cook the beef and marinade in a slow cooker on low for 8 hours until it falls apart easily.
• Is barbacoa spicy? It has a moderate kick from the chipotle peppers, but it is more smoky and deeply flavored than intensely hot.
• What kind of beans work best? Black beans or pinto beans are the traditional choices for these bowls, depending on your personal preference.
• Do I need to trim the fat from the beef? Trim any large, hard pieces of fat, but leave the smaller marbling as it melts down and keeps the beef moist.

Nutrition

• Calories: 650
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Protein: 42g