Barbacoa Recipe (Chipotle Copycat)

Ingredients & Substitutions

Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card.

Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:

• Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
• Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
• Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
• Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth, but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
• Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
• Herbs & Spices – Dried oregano, ground cumin, ground cloves, sea salt, black pepper, and bay leaves. People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.

How To Make Barbacoa

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

1. Blend the sauce. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until the mixture is a smooth sauce/paste consistency.
2. Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)

3. Combine. Pour the sauce over the beef. Place the bay leaves on top.

4. Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
5. Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).

Common Questions

• What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
• Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs, but with a different cut of beef and more spices.
• Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos, so check out that post for oven-specific instructions.
• Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork, except with Mexican flavors.
• Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.

Storage Instructions

• Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
• Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
• Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
• Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.

Serving Suggestions

There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:

• Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole, and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad.
• Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
• Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas.
• Tacos – There are endless ways to make barbacoa tacos! Use soft shells, crunchy cheese taco shells, jicama tortillas, hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole. My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes, and cilantro, either in corn tortillas or lettuce wraps.
• Enchiladas – Mix the beef with enchilada sauce, stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
• Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa, salsa verde, or even pineapple salsa), cheese (any shredded cheese or even queso), guac, sour cream, and fresh cilantro.

My Tools For This Recipe

• Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
• Slow Cooker – It has plenty of settings and all the time increments I need.

More Easy Mexican Recipes

If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:

Cilantro Lime Taco Slaw

Chicken Fajitas

Skinny Margarita

Homemade Chorizo

Mexican Street Corn

Carne Asada