This Chipotle Barbacoa Beef is bursting with flavor. Seared beef cooks in a rich and smoky braising mixture until melt in your mouth fork tender. This Barbacoa Beef is always a crowd pleaser!
Print Pin
5 from 2 votes

Chipotle Barbacoa Beef (Mexican Shredded Beef)

This Chipotle Barbacoa Beef is incredibly flavorful.  Seared and braised beef cooks in a bold and spiced mixture until melt in your mouth fork tender. Enjoy this restaurant favorite at home anytime!
Course Dinner, Main Course
Cuisine Mexican, Tex Mex
Keyword Chipotle Barbacoa, Chipotle Barbacoa Beef
Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Servings 8 servings
Calories 452kcal
Author Kathy McDaniel


  • 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
  • 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 - 5 lbs chuck roast
  • salt and pepper to taste
  • ¾ cup chicken broth
  • 3-4 bay leaves


To Make the Braising Liquid

  • To a small food processor or blender, add the vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves. Puree on high speed until smooth.

The Beef

  • Trim the extra fat from the meat and cut it into big chunks. 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.


SLOW COOKER: After searing the beef, place the meat in the crock pot and add the braising liquid, broth and bay leaves. Cook on high for 6 hours or on low for 8 to 10 hours. 
OVEN: 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.


Calories: 452kcal | Carbohydrates: 2g | Protein: 43g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 273mg | Potassium: 814mg | Vitamin A: 55IU | Vitamin C: 3.7mg | Calcium: 60mg | Iron: 5.7mg