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GET IT NOWI love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.
Why You’ll Love My Chipotle Barbacoa Recipe
- Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
- Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
- Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
- Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.
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.
- 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.
- 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.)
- Combine. Pour the sauce over the beef. Place the bay leaves on top.
- 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.
- 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).
My Recipe Tips
- Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
- For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
- Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
- If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice, can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
- If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.
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.
Barbacoa Recipe (Chipotle Copycat)
Make fall-apart tender, flavorful barbacoa beef in your slow cooker! This barbacoa recipe is a Chipotle copycat that's easy to make at home.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 smooth.
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Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
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Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
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Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 lb, or 1/12 entire recipe
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Barbacoa Recipe (Chipotle Copycat)
More Easy Mexican Recipes
If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:
436 Comments
Lisa
0This recipe is AMAZING! I did forego the bay leaves bc I forgot to buy them. I enjoyed on egg wraps (can get in the cheese section of the grocery store) with guac, sour cream and salsa. Kids loved as a bowl with cheese (yes, I made them cilantro rice) and loved it. “Mom, how come you never made this before?!” So easy, too. Will be a go-to probably monthly. Thank you!!
Cherise
0I absolutely love this recipe! I make it at least once a month. Usually I go with my Crock Pot, but I have also tried it in the Ninja Foodi Cold and Hot Blender and it worked fine.
Lorin C
0I love this recipe. I make mine in an instant pot on manual for 1 hr and turns out awesome!
Elbert Jones
0REAL BARBACOA IS MADE WITH A COW’S CHEEKS; TONGUE ,LIPS , AND EARS. It is an organ dish.
I’m from Texas. I’ve ate real barbacoa. It is not made with a pot roast or a brisket
Catherien
0This recipe is a chipotle’s barbacoa “copycat” and chipotle uses chuck not beef organs. So in all really this recipe is perfect and very close to what we were looking for ☺️
Kealoha
0Actually traditional barbacoa is made with goat meat, not an organ dish, unless is pancita which is the stomach stuffed with organs and spices and served on the side of barbacoa and you also have to consider what part of Mexico the barbacoa is from. (Some make with beef, even chicken)
Wholesome Yum M
0Hi Elbert, This recipe is traditionally made with select parts of the animal that are tougher and require more time to break down and become tender. It was also common to prepare an entire animal, such as goat, this way. Although not traditional, it’s perfectly acceptable to make this recipe with a chuck roast or brisket.
Scott Stevens
0Good Morning! This sounds delicious. Would you say one 7 oz can of chipotle peppers in adobo is the correct amount? Can’t wait to try this!
Thanks.
Wholesome Yum M
0Hi Scott, You really only need two chilis out of this can, plus some of the juices.
Matthew
0Hey there, I use a similar recipe and was wondering if you do anything with the left over juices?
Wholesome Yum M
0Hi Matthew, Leftover juice can be saved (refrigerated or frozen) to use as a broth to help flavor other recipes. This works especially well with veggies or soups that need a little extra kick of flavor.
Margarita
0Loved it! Just made it today, as I have been craving chipotles quesadilla with barbacoa. I have to tell you as a bit skeptical but your recipe couldn’t have tasted any better. I ate some inside my quesadilla and for dinner we ate it in small flour tortillas. We are a household of foodies and your recipe has been added to our recipe box!
Deborah Brill
0This recipe has never failed to please! I have substituted orange juice when no apple cider vinegar was available and always add 1/2 of a chopped onion, sometimes I don’t have a blender available and I just chop the chipotle peppers and throw it all in the crockpot. Easy and guaranteed fabulous every time! Thank you!
Mariyah
0Hi, this is a nice recipe, but it would be nice if you put how much spices u need to put in the sauce, and how many hours it takes to cook
Wholesome Yum M
0Hi Mariyah, That information is located in the recipe card (about halfway down the page). If you cannot see the amounts on the recipe card, you may need to turn off your browser’s ‘reader mode’ to be able to view them. I hope this helps.
Allison Howell
0I accidentally bought a corned beef brisket that comes brined. Can I use that instead of a regular brisket?
Wholesome Yum M
0Hi Allison, No, I don’t think the flavors would do well together. Enjoy your seasoned corned beef as is and try this recipe with an unseasoned cut.
MJ
0REALLY good!!! The ONLY thing I will do different will be to salt and pepper the chucks and sear fir a couple minutes before it goes into my pressure cooker for 1.5 hours. LOVED it!
Dima
0Would it be ok to make this with a corned beef brisket? I don’t want it to be overly salted.
Wholesome Yum M
0Hi Dima, I don’t recommend using a pre-seasoned corned beef brisket with this recipe. If you have one that is unseasoned and simply want to use the cut of beef, then it will work fine.
Michael Burch
0This is the second recipe I’ve looked at that is supposed to have a video to watch. They both say something like “Tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!”. In neither case do I see what image I’m supposed to be taping on. Farther below, both say something like “Don’t miss the VIDEO above – it’s the easiest way to learn how to make [recipe name]!”. What am I missing here?
Wholesome Yum M
0Hi Michael, There is a video under the text, “Tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!” Is it possible your browser is set to ‘Reader Mode?’ It will need to be turned off before you can view the video.
Rochie
0I always use my slow cooker at least once a week. This recipe looks really yummy and the leftovers will be perfect for quesadilla or taco fillings.
Alecia
0I made this a couple of weeks ago and it was AMAZING!! My husband loved it too. I wanted to make it again, as it’s now a regular in my rotation, but my local grocery delivery got me a beef bottom roast instead of a chuck roast. Would a beef bottom roast work in it’s place? Feed back is greatly appreciated. Regards, Alecia.
Wholesome Yum M
0Hi Alecia, Your bottom roast isn’t going to break down and shred like a chuck roast. I would make this yummy pot roast with what you have and save the barbacoa for when you have the right cut of beef.
Kirk
0My local grocery didn’t have canned chipotle peppers so I improvised my using a few jarred Hot peppers and a little salsa. I also added a pinch of brown sugar. I cooked it on high for 6.5 hrs to get the meat tender. Absolutely delicious! I can’t imagine how good it will be when I get chipotle peppers and cook it again. BTW- plenty of sauce to mix in with the shredded meat.
Catherine Kane
0This is delicious, and best of all, my non-keto husband-to-be loved it too. Makes life so much easier!
Elizabeth
0Can you cook the roast from frozen? Thank you, excited to try this!
Maya | Wholesome Yum
0Hi Elizabeth, The USDA does not recommend cooking frozen meats in the slow cooker because they may spend too much time in an unsafe temperature range. However, some slow cooker companies say it’s okay. It’s up to you to make the call on food safety for yourself. If you were to try it anyway, it would take a few hours longer. I have not tested confirm how much longer, but it would likely be faster to thaw the meat in water and then cook as directed.
Tonje
0Loved this recipe, will be making it again for sure!
Safira
0We loved this. Such a simple and delicious meal. We had ours with regular rice because we aren’t on keto atm but will be again soon! YUM
Veena Azmanov
0This dish looks full of flavor and I wish to try making some.
Anjali
0This recipe is so flavorful and spicy!! It’s a crowd pleaser for sure!
Colleen
0Wow, so delicious! I am getting the ingredients to make it this weekend and I cannot wait to eat it and share it. Thanks for this recipe!
Wholesome Yum A
0This was INCREDIBLY good!!! Definitely going on my regular rotation of meals. Served over cauliflower rice sautéed with garlic, shallots, lemon juice, salt/pepper.
Maya | Wholesome Yum
0Delicious recipe !
Mona
0Does this freeze well? If I make today to use it next week on Wednesday will it be okay from the freezer??
Wholesome Yum M
0Hi Mona, Yes, this recipe will freeze well. You can thaw at room temperature or in a crock pot on low.
Hulya
0Greetings from the UK. Thank you so much for this recipe. Had this with my son and it was absolutely delicious. We used brisket that was just over 800 grams. We couldn’t find the chipotle pepper but had the paste so added four teaspoons plus sprinkled some crushed chipotle. Used exact measurements you provided and cooked it for nearly 5 hours. Will be making this on a regular basis now. Thank you very much for sharing the recipe.
SJ
0This recipe is Ahh-mazing!! I have made it the crockpot and Instant Pot and it is delicious every time.
Karen P
0how long do you cook it in the Instant Pot?
SJ
0I cook it for 50 mins.
Kristina
0This recipe is SO good! I made it exactly as directed and I couldn’t be happier with the amazing texture and flavor. It took a little longer than the recipe said to become soft enough to shred, but that may just be a difference in slow cookers. I’m saving this one!
David
0The chipotle beef barbacoa turned out quite tasty, and brought a good amount of heat to satisfy me. I noticed in the picture/video along with mentioning juices in the instructions. I slow cooked this on High for 6.5 hours, and there wasn’t much in the way of juice; just a little thick sauce at the bottom. I used a chuck roast as I couldn’t find brisket, so maybe brisket holds a lot more moisture? I’m just curious how did you end up with that much juice in the pot? I know it’s trivial anyway as the beef I made turned out just fine. I’ll definitely be making this again.
Wholesome Yum L
0Hi David, so glad you liked the recipe. Did you by chance forget to add the beef broth? I made this recipe last week with a chuck roast too and it was swimming in juice.
Veronica
0This was delicious!!!! You might think that there’s not enough liquids but it’s just enough!
Taylor Johnson
0This is AMAZING!!!! So much like the Chipotle barbacoa, but I think I like this version even more! Thank you, will definitely be making this again and again.
Ruth
0I followed the directions and cooked on low for 10 hours. The flavor was great but my meat was tough and I wasn’t able to pull it apart. Any idea what I might have done wrong?
Wholesome Yum L
0Hi Ruth! I made this recipe just the other day and had no issues at all. It sounds like you may have an issue with your slow cooker. Have you used it to cook anything else recently?
Cara
0I made this last night. It was super good!!!! Will be a regular for us.
Gwen
0Mine is so spicy. Is there anything I can add to take some heat off?
Wholesome Yum L
0Hi Gwen, if you reduce the amount of chipotles in adobo you add to the recipe, it should make it a little less spicy for you.
Steff
0This is SO good! My whole family loves it. Better than Qdoba!
Sheri
0I made a double recipe for dinner this week for guests. I usually don’t use guests a guinea pigs but as a taco/Mexican food aficionado I had a feeling this was going to be good. It was amazing! Everyone loved it. It’s perfectly spiced and flavorful. Even my spice loving husband who tends to like things really spicy liked the balance of spice and savory. He did not try to modify the recipe! haha! All eight of us thought this was soooo much better than the real deal at that restaurant. The double recipe meant leftovers tonight enough for 4. Still perfect reheated in pan with leftover cooking liquid . Thanks so much for this recipe.
Curt
0Can I make this Barbacoa recipe in a Instant Pot?
Maya | Wholesome Yum
0Hi Curt, Yes, you should be able to, but I haven’t tested it to confirm the time. I have an Instant Pot short ribs recipe that you might like.
Denise
0Which is best Brisket or chuck?
I usually do chuck but thinking of brisket?
Wholesome Yum M
0Hi Denise, It’s really up to your personal tastes. Chuck roast is from the shoulder and brisket from the lower chest. Brisket is generally fattier, which usually means more flavor. Both require a good bit of time for the connective tissues to break down. Whichever way you go, I hope you enjoy the recipe!
Danielle
0I did this in my Instant Pot! I used beef stew cubes, 1less chili pepper (kids) and I didn’t have bay leaves or cloves. I also added a bit more broth to get closer to a cup of liquid. I cooked it on manual 45 min. Natural Pressure Release mostly because my husband wasn’t home yet. Everyone loved it!
Kristine
0Yum is all I can say about this recipe! It was so tasty and easy to make. My family devoured it, thanks!
Beth Neels
0I love Beef barbacoa. This is such an easy recipe for the crockpot and the spices and flavors are spot on. I can’t wait to make this again
Jen
0We love chipotle and my older son always orders this when we go there. Thank you for saving my pocket book so I can make it at home instead.
Courtney
0I love all the Mexican flavours in barbacoa, and a slow cooker is the perfect way to make this!
Kelly Anthony
0I’m adding this to our menu this month. I love quick and easy but delicious meals and this copycat barbacoa looks perfect.
Michelle
0Hi Maya, I’ve tried this in my slow cooker a couple of times now and absolutely loved it! I was wondering if you’d had a chance to try it in your Instant Pot since posting the recipe, and if so which settings you’d recommend.
Maya | Wholesome Yum
0Thank you, Michelle! Sorry, not yet, but I have another beef recipe in the Instant Pot coming up next month.
Ariel
0If preparing for meal prep, should you store the meat with the extra sauce? I’m worried letting it sit in the sauce would make the meat soggy… should we drain the sauce to store meat for meal prep?
Maya | Wholesome Yum
0Hi Ariel, You could do either. I usually prefer to store it in sauce so that the meat doesn’t dry out. Barbacoa meat is already meant to be soft and juicy so don’t see any issue with storing in the sauce.
Sheri
0I agree. Storing in the sauce is fine. In fact you can use it to pan fry/reheat leftovers and it stays moist.
Lori
0I made this yesterday and it was a huge hit; my husband can’t keep his hands out of it! I made cilantro lime rice and a mock Chipotle dressing, grilled up some vegetables, added black beans and served it all on top of lettuce. YUM! This recipe is definitely a keeper, thanks!
Maya | Wholesome Yum
0I love to hear that, Lori! Have a great day!
Amber
0Thank you for the recipe! It is so delicious!
Amy
0I am making this now. I followed the recipe exactly. The sauce does not even come close to covering the meat in the crockpot. Is 1/2 cup of bone broth correct?
Am I missing something?
Maya | Wholesome Yum
0Hi Amy, Yes, that’s correct – it doesn’t have to cover the meat.
Mercedes Ibarra
0Hello – I’m attempting to make this today, however i forgot cloves 🙁 what can i substitute this with? If any(Hopefully).
Maya | Wholesome Yum
0Hi Mercedes, The flavor would be slightly different but you can leave them out if you don’t have them.
Mercedes Ibarra
0Thank you! I ended up making this dish without it the first time, and it came out Delish! I actually attempted again the next day with all of the ingredients and tasted better since I had all the ingredients and added extra chipotle Chiles. I love spice lol definitely recommend this!
Erin
0Can’t wait to try! Just one question – are you supposed to cut up the chipotle peppers or just set them in there.
Maya | Wholesome Yum
0Hi Erin, The peppers go into the blender (with a bunch of other ingredients), so you don’t need to cut them first.