Beef Barbacoa Recipe (Chipotle Copycat)
This juicy slow-cooked Beef Barbacoa tastes just like Chipotle, but even better. Tender shredded beef packed with smoky adobo flavor, perfect for tacos, bowls, burritos, and meal prep.
Servings: 8 servings
Ingredients
- 4 pound chuck roast cut into large chunks
- 2 tablespoons olive oil
- ¾ cup beef broth
- 2-4 chipotle chiles in adobo sauce adjust to taste
- 4 garlic cloves roughly chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 3 whole bay leaves
Instructions
- Make the Sauce: Add the chipotle peppers, garlic, apple cider vinegar, lime juice, oregano, cumin, salt, pepper, and cloves to a blender or food processor. Blend until completely smooth.
- Prepare the Beef: Trim excess fat from the chuck roast and cut it into large chunks.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. This step adds incredible flavor.
- Slow Cook: Transfer the beef to the slow cooker. Pour the adobo sauce over the top. Add the beef broth and bay leaves. *see notes for Dutch Oven method.
- Cover and cook: LOW for 8-9 hours, or HIGH for 5-6 hours. The beef should shred effortlessly with a fork.
- Shred and Finish: Remove the bay leaves. Shred the beef directly in the slow cooker using two forks. Toss the shredded beef in the cooking juices so it stays juicy and flavorful. Serve warm.
- How to serve: Pile this juicy beef barbacoa into warm tortillas for tacos, layer it over cilantro lime rice for burrito bowls, or serve it nacho-style with melted cheese and all your favorite toppings. I love setting everything out family-style with black beans, pico de gallo, guacamole, sour cream, pickled onions, shredded lettuce, fresh cilantro, and lots of lime wedges so everyone can build their perfect plate.
Notes
- Don’t skip searing the beef. The browned edges add so much flavor.
- Blend the sauce completely smooth so every bite is evenly seasoned.
- Let the shredded beef sit in the juices for at least 10 minutes before serving.
- Save extra cooking liquid for reheating leftovers.
- For crispy barbacoa edges, broil shredded beef on a sheet pan for 3-5 minutes before serving.
- Preheat oven to 300°F.
- Make the Sauce: Blend the chipotle peppers, garlic, vinegar, lime juice, oregano, cumin, salt, pepper, and cloves until smooth.
- Sear the Beef: Pat the beef dry and cut into large chunks. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned.
- Braise: Pour the blended sauce and beef broth around the beef. Add bay leaves. Cover with the lid and bake for 3 1/2 to 4 hours, turning the meat once halfway through cooking, until fork tender.
- Shred: Remove bay leaves and shred the beef directly in the pot. Toss with the cooking juices before serving.
Nutrition
Calories: 453kcal | Carbohydrates: 3g | Protein: 44g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 851mg | Potassium: 805mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 6mg
