Chipotle Beef Barbacoa is one of my absolute favorite meals and one I have made over an over again for years! I can confidently say that this beef barbacoa recipe is way better than the one sold at Chipotle. Don’t believe me? Try it and let me know what you think in the comments!
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.
Chipotle Barbacoa
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’ll love this Chipotle Barbacoa 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.
- 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 feeds a crowd (I always make it when I have people over for dinner).
Barbacoa Beef Ingredients
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- 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.
For the Barbacoa Sauce
Barbacoa sauce is made by blending apple cider vinegar, lime juice, chipotle peppers and fresh garlic with different spices like cumin and ground cloves.
Barbacoa Beef Variations
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.
Beef Barbacoa Chipotle 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
Ways to Serve
Besides making a bowl with rice and beans, barbacoa can be used to add protein over salads and can also be made into tacos, burritos, quesadillas, tostadas, etc.
Storing Chipotle Beef Barbacoa
Beef barbacoa can be stored in an airtight container in the refrigerator for 4-5 days. Beef barbacoa also freezes well for up to 3 months. Thaw out in the refrigerator overnight.
Chipotle Barbacoa Recipe FAQs
What is Barbacoa Beef?
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.
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’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.
Is Barbacoa spicy?
If you are super sensitive to spicy foods, you may find barbacoa too spicy for you however, you can lower the heat level by removing the seeds from the canned chipotle peppers before adding them to the simmering sauce. This significantly reduces the spicy heat. Chef’s Tip: If you still feel that the dish is too spicy for you, don’t panic! Add a raw, peeled potato to the shredded beef and sauce and allow it to simmer for about 15 minutes. This will lower the spice level (and salt level as well so you may need to add additional salt). Afterwards, remove and discard the potato.
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
Ways to serve Chipotle Barbacoa
Here are some easy side dishes perfect to serve with chipotle barbacoa beef:
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Beef Barbacoa (Chipotle Copycat 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
Recipe Notes
- 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.
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