Slow Cooker Chipotle Barbacoa Recipe

This tender, spicy Copycat Chipotle Barbacoa Recipe is made with beef chuck roast, chipotles in adobo, and savory spices, ready in about 8 hours. Watching the deeply marinated beef effortlessly shred apart after a long braise is incredibly satisfying. I love recreating this burrito bowl staple right in my own kitchen.

Restaurant-Quality At Home

I used to spend way too much money ordering these burrito bowls every week. Figuring out the exact spice blend changed my dinner routine completely.

My biggest mistake early on was using too little acid in the braising liquid. Adding apple cider vinegar and fresh lime juice perfectly cuts the richness of the beef.

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Copycat Chipotle Barbacoa Recipe Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 1/3 cup apple cider vinegar
• 3 tbsp lime juice
• 3 chipotle peppers in adobo sauce
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1/4 tsp ground cloves
• 1 cup beef broth
• 3 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper

How To Make Copycat Chipotle Barbacoa Recipe

1. 1. Sear the beef: Heat the vegetable oil in a large skillet over medium-high heat and brown the beef chunks on all sides.
2. 2. Blend the marinade: Combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, cloves, salt, and pepper in a blender until smooth.
3. 3. Prepare the slow cooker: Transfer the browned beef to your slow cooker and pour the blended sauce and beef broth over the meat.
4. 4. Add bay leaves and cook: Nestle the bay leaves into the liquid, cover, and cook on low for 8 hours until tender.
5. 5. Shred and serve: Remove the bay leaves, shred the beef with two forks directly in the juices, and let it rest for 10 minutes before serving.

Recipe Tips

• Don’t skip the sear: Browning the meat creates a crust that adds deep savory flavors to the final dish.
• Adjust the heat: Use fewer chipotle peppers if you prefer a milder flavor, or add an extra pepper for intense spice.
• Let it soak: Leaving the shredded beef in the warm cooking liquid keeps it incredibly moist and flavorful.

What To Serve With Copycat Chipotle Barbacoa

Pair this shredded beef with cilantro lime rice and black beans for a classic burrito bowl setup. It also works beautifully inside warm corn tortillas topped with diced onions and fresh cilantro.

How To Store

Store leftover barbacoa in an airtight container in the fridge for up to 4 days. You can also freeze the meat in its juices for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I make this in an Instant Pot?

Yes, you can pressure cook the beef for about 60 minutes with a natural release. Just use the saute function to brown the meat first.

What cut of beef is best?

Chuck roast is ideal because it has enough fat and connective tissue to break down into tender shreds. Brisket is a good secondary option.

Is this recipe very spicy?

It has a moderate kick from the chipotles in adobo. You can easily scale the peppers down to reduce the heat level.

Nutrition

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 4g
• Protein: 34g