The best Chipotle Barbacoa beef is cooked in a spicy, smoky and tasty mixture of spices, garlic and chipotles in adobo sauce until melt-in-your-mouth tender and delicious. For your convenience, this easy Barbacoa recipe can be made in the crock pot, Instant Pot, stove top and/or in the oven!
For me, the best Mexican meals are always served with my easy Pico de gallo recipe, my favorite Guacamole recipe and fresh homemade Tortilla Chips.
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Chipotle Barbacoa Recipe
We are big fans of the popular Chipotle Mexican Grill restaurant and their super tasty burrito bowls, tacos, burritos and salads. My son and I love most everything on their menu, but our favorite dish is by far their beef Barbacoa.
Chipotle Barbacoa beef is super flavorful and surprisingly easy to make at home. This copycat chipotle recipe makes boldly spiced shredded beef that is tender and seasoned to perfection.
Why You Will Love This Recipe
- This recipe is better than the one at Chipotle. It has the right balance of spices and you can adjust the spice level to your taste. Yes, you can make it mild or extra spicy.
- This recipe can be made in the oven, on the stove top, in a crockpot and in the Instant pot! Instructions for each method are provided.
- You can make an entire batch of barbacoa beef for the cost of one or two chipotle burritos or bowls at the restaurant.
- The recipe may sound intimidating, but all it takes is to blend or process all the cooking sauce ingredients together in a blender or food processor, add it to the beef and simmer it until the meat is fork tender.
- This recipe can be made ahead which makes it a good meal prep option. It also freezes well and keeps in the fridge for up to 5 days.
- This recipe feeds a crowd (I always make it when I have people over for dinner).
What is Barbacoa Chipotle?
This Mexican barbacoa recipe is made with beef chuck cooked low and slow in a savory and spicy braising liquid until fork tender and then shredded. The tender shredded beef soaks up and absorbs the savory, tangy and smoky flavors of the chipotles, adobo sauce and spices.
Barbacoa is a form of cooking meat that originated in the Caribbean. This is where the term barbecue comes from. However, this barbacoa beef has very little to do with the traditional method of cooking meats in an open fire or in a hole dug in the ground.
Barbacoa Chipotle Ingredients
- Beef Chuck or Chuck Roast:: This type of meat benefits from slow cooking. Beef shoulder or “pot roast” can be used.
- Olive Oil: You can use canola oil, vegetable oil or avocado oil.
- Apple Cider Vinegar: Adds depth and tanginess.
- Lime Juice: Fresh lime juice is a must.
- Broth: I use chicken broth but beef broth can be used.
- Chipotle Peppers In Adobo Sauce: I buy them canned. You can add a couple of peppers or a lot of them depending on how spicy you like the barbacoa. You can also cut them in half and remove the seeds, if you wish.
- Garlic: I use fresh garlic.
- Spices and Seasonings: Ground Cumin, Dried Oregano, Ground Cloves, Bay Leaves, Salt and Ground Black pepper.
How To Make Barbacoa Chipotle Beef
On the recipe card below, you will find instructions for making this Barbacoa recipe on the stove top, in the oven, in the slow cooker/crock pot or in the pressure cooker/Instant pot.
- First, make the cooking / braising liquid. In a small food processor or blender, place the chipotle peppers with some of the adobo sauce, the garlic, fresh lime juice, apple cider vinegar and the spices (except the bay leaves) and process until smooth.
- Trim any extra fat from the beef and cut it into big chunks. Season the beef with salt and pepper.
- Sear the beef until golden brown.
- Pour the cooking/braising liquid over the beef and add the broth and bay leaves.
- Cook until the beef is tender and can be easily shredded with a fork.
- Shred the beef and allow it to simmer in the cooking liquid for a few minutes.
How To Make Barbacoa Chipotle Beef In A Crock Pot
- To make barbacoa in the crock pot, after browning the beef and adding the braising liquid, cover and cook on low for 8 – 10 hours or on high for 6 hours. The slow cooked beef should be super tender and easy to shred with a fork.
How To Make Barbacoa Chipotle Beef In An Instant Pot
- I cut the beef into 2-inch chunks. Set the Instant Pot to saute and heat the oil. Brown the beef in batches to prevent steaming. Remove the seared beef from the instant pot and press cancel.
- Add the broth and scrape the bottom of the pot to remove any stuck brown bits.
- Return the beef to the pressure cooker, pour in the chipotle sauce (braising liquid) and bay leaves. Toss to combine.
- Close the lid and seal the pot. Cook on high pressure for 65 minutes.
- When the pressure cooking is done, allow the pressure to naturally release for 5 – 8 minutes. Turn the valve to venting and release the remaining pressure.
- Remove the beef, shred it and return it to the Instant Pot.
What Is Barbacoa Sauce Made Of?
Barbacoa sauce is made by blending apple cider vinegar, lime juice, chipotle peppers and fresh garlic with different spices like cumin and ground cloves.
What Does Chipotle Barbacoa taste like?
Barbacoa is a stew of tender beef seasoned with a combination of Mexican spices like cumin, oregano and ground clove. Barbacoa is hearty with a little spicy kick from the chipotles in adobo sauce that are used to made the sauce.
What Seasonings Are Used For Barbacoa Beef?
Barbacoa is seasoned with ground cumin, oregano, black pepper and ground cloves.
What’s The Secret To Cooking Barbacoa Beef?
The secret to the best, most flavorful Barbacoa Beef is to allow the meat to cook in the sauce until perfectly tender. Whether you use a slow cooker, an instant pot or make this Mexican beef stew on the stove top, the bold flavors of the sauce will impart the most delicious flavors to the meat. Making sure the meat is braised until tender is a must.
What Kind of Meat is Barbacoa
Barbacoa in the United States is made with beef, usually beef chuck roast, brisket and sometimes beef shoulder. In Mexico however, Barbacoa is made with other type of meat as well. Besides beef, lamb and goat are often used as well as mutton.
What’s the difference between Barbacoa vs. Carnitas Chipotle Recipes?
Barbacoa is made by slow cooking beef (sometimes goat). Carnitas are made with pork. Usually pork shoulder or pork butt.
How can I make Chipotle Barbacoa beef more mild?
To make the Barbacoa beef milder, I cut up the chipotle peppers and remove the seeds trying to scrape the veins off. The chipotle tend to break up but it’s OK since you will process them into a sauce anyway. Also, use fewer peppers than listed on the recipe for a less spicier version.
Can I make this barbacoa recipe ahead of time?
Yes! Barbacoa beef tastes even better the next day! You can keep this delicious braised beef in a sealed container in the refrigerator for up to 4 days. Barbacoa also freezes well for up to 3 months.
What’s the Difference Between Barbacoa vs Carnitas?
Barbacoa and Carnitas are two amazing Mexican type of meats and some of my favorite Mexican dishes. Although both recipes can be made on the stovetop, in the oven, the slow cooker and the Instant pot (and air fryer too!), here are the main differences between carnitas vs barbacoa :
- The main difference between these two Mexican recipes is the type of meat used to make each dish. Carnitas is always made with pork, usually pork butt or pork shoulder. Although in the United States Chipotle’s barbacoa is made with beef (large chunks of chuck roast to be precised), it is also made with pork, goat, lamb and button.
- The cooking process for both beef barbacoa and pork carnitas are very similar. The notable difference is that after the meat is shredded, carnitas shredded meat gets crisp up in its own fat or juices, under high heat in the oven or in a pan/skillet.
- Barbacoa is seasoned with a mixture of dried chiles or chili powder, chipotle pepper (in adobo sauce), bay leaves and apple cider vinegar. These ingredients give barbacoa meat a mice spicy kick. There are many recipes for authentic carnitas out there but most of them are mild in taste as the pork is usually seasoned with citrus such as lime juice and orange juice
Barbacoa Recipe Tips
- Layer the shredded beef on warm corn tortillas for the best barbacoa tacos ever!
- This Barbacoa recipe is gluten free and low-carb.
- Make Barbacoa Salad with romaine lettuce, pico de gallo, shredded cheddar, avocado and sour cream.
- You can use Italian or Mexican oregano.
- This recipe can be made with chicken. Of course the cooking times will have to be adjusted.
- You can use different cooking methods to make this easy barbacoa recipe. You can use a Dutch oven or a large pot to make Chipotle beef on the stove top or in the oven. You can also make this barbacoa recipe in a slow cooker or in the Instant Pot. Instructions for each cooking method are provided.
- Just like at Chipotle, we love serving this tasty barbacoa recipe with cilantro rice.
Here Are Some Easy Side Dishes Perfect To Serve With Chipotle Barbacoa Beef:
Check Out The Other Easy Recipes
- Chile Colorado Beef Stew
- Oven Baked Pork Chops
- Baked Chicken Drumsticks
- Instant Pot Carnitas
- Mojo Pork
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Barbacoa Chipotle Recipe
Ingredients
- 1/3 cup apple cider vinegar
- 3 tablespoons freshly squeezed lime juice
- 3-4 chipotle peppers in adobo sauce plus 2 teaspoons of the adobo sauce (Use 2 chipotle peppers if you don't like the dish too spicy)
- 4 garlic cloves, chopped
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 ½ teaspoons salt
- ½ teaspoon ground cloves
- 2 tablespoons olive oil
- 3 – 4 lbs chuck roast
- salt and pepper to taste
- ¾ cup chicken broth
- 2-3 bay leaves
Instructions
To Make the Braising Liquid
- Place the vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a small food processor or blender. Puree on high speed until smooth.
The Beef
- Trim the extra fat from the meat and cut it into big chunks (about 2-2.5 inches pieces). Season the meat lightly with salt and pepper.
- In a large heavy bottom pot or a Dutch oven over medium high heat, heat up the oil. Add the meat in batches and sear until golden brown.
- Return all the meat to the pot and add the spicy braising mix over it. Add the broth and the bay leaves. Mix well to combine. Cover the pot and turn the heat to low. Simmer for 3 1/2 to 4 1/4 hours or until the meat flakes easily; giving it a stir every 30 minutes during the cooking process.
- Turn off the heat and shred the meat with a couple of forks (it should be tender enough to flake easily).
- Before serving, let the shredded meat simmer over low heat for about 15 extra minutes.
Check the notes for instructions when cooking this recipe in the Slow Cooker. Instant Pot or Oven
Chef’s Tips
- After searing the beef, place the meat in the crock pot. Pour in the braising liquid, broth and add the bay leaves. Cook on high for 6 hours or on low for 8 to 10 hours.
- Make the braising liquid as instructed above. Cut the beef into 2-inch chunks and season them with salt and pepper. Set the Instant Pot to saute and heat the oil. Brown the beef in batches to prevent steaming. Remove the seared beef from the instant pot and press cancel.
- Add the broth and scrape the bottom of the pot to remove any stuck brown bits.
- Return the beef to the pressure cooker, pour in the chipotle sauce (braising liquid) and bay leaves. Toss to combine.
- Close the lid and seal the pot. Cook on high pressure for 65 minutes.
- When the pressure cooking is done, allow the pressure to naturally release for 5 – 8 minutes. Turn the valve to venting and release the remaining pressure.
- Remove the beef, shred it and return it to the Instant Pot.
- Preheat the oven to 300 degrees Fahrenheit. Place Dutch oven in the oven and bake for 3 1/2 to 4 1/4 hours, giving it a stir every 30 minutes during the cooking process.
Nutrition
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
Johnny says
This is so good. I found adobo sauce to be a little overpowering. It was so good just on a corn tortilla with cilantro and onion on top. Avocado slices really complement the flavor.
Kitsune Silver says
Just made the chipotle sauce, and used it as a marinade. My chuck roast is in the fridge, soaking up the marinade. I used too much cloves, but the marinade is sweet, smoky, tangy. Can’t wait to cook it. I’ll make the chipotle sauce to put in the beef stock, but I’ll omit the cloves, as I overshot it in the marinade.
TODD says
This recipe is awesome. I live in Mexico City and the spice combination is awesome. We add a bit more jalapeno but…. My only comment is the time of cooking… 3.5 hours?????? We cook this in a large dutch oven/casserole in the oven in 45 minutes? I prefer it even less because the meat stays tender. 3.5 hours I can’t even imagine what the meat looks like? Shoe sole? I talked to my Mexican butcher as well when he butchered the meat for the dish and he said NEVER to cook this more than a half hour. Hmmm??
Kathy says
HiTodd! I am so glad you like the flavors! I could never cook chuck roast in 30 minutes. It wouldn’t be edible. Are you sure the meat you are getting in Mexico is chuck? When I translated chuck roast to Spanish in Google, it said “lomo asado” which is filet mignon for us here in the US. I can guarantee that lomo asado or filet mignon is not the kind of meat you cook for hours. I would say less than 20 minutes if cut into small pieces would probably result in well done meat.Chuck roast is the upper shoulder part of the cow. The part most used by the animal, that is why is so tough and needs a lot of time to cook.
Heather H says
I have made this so many times and everyone I make it for always loves it! I’ve given this recipe out to so many people.
Kathy says
Thanks Heather! love the feedback.
Tammy Sorum says
This was amazing! i made it in the pressure cooker tonight and its perfect!
Kathy says
Hi Tammy, thank you. Glad you enjoyed it.
es says
this was a great recipe, i halved it and mixed the broth with the braising liquid as there wasn’t much in my blender before that. poured it all over my beef once it was browned in the instant pot. I only pressure cooked for 45 mins, and let the pressure release on it’s own for 8 mins, then shredded. came out perfectly! will use again in the future for sure. the flavours were great, and I used 1.5 chipotle in adobo (de seeded).
Kathy says
It sounds like you made all the right choices! I am so happy to hear you liked the recipe. It’s my oldest son favorite! (well he has a few favorites and this is one of them). Thank you!:)
Maroula says
Hello,
I was planning on making this tomorrow for dinner…But I’m not sure if I can get chipotle peppers in adobo sauce in Australia..in any case I’m also not sure if this is very spicy, even with just 2 peppers. I can only take the smallest hint of chilli…
what would you suggest if
1. I can’t get the chipotle peppers in the sauce
2. what I could use instead.
Thank you
Kathy says
Hi Maroula, You can use 1 chipotle with some of the adobo sauce. I must admit, I have never made this recipe with a substitute for the chipotles so I could not guarantee the results. That being said I love experimenting so I would try a combination of tomato sauce or passata, chili powder (if available) and smoked paprika. Add some cayenne pepper if you want a little extra spice. As I said, I have’t try this myself(although I may try soon). I hope this helps! xo
Ren says
Hi there, I am also in Aus and thought I’d let you know that you can get the Chipotle’s in adobo at Harris Farm or some other speciality food shops ????
Kathy says
Thank you!! Love to hear from Australian readers. My heart is full!
Heather F says
This barbacoa recipe is a staple in our home! We’ve been making it for a few years now.
Kathy says
I’m so happy to hear that. Thank you.