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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
This section explains how to choose the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card below.
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. 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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- 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 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, some kind of salsa, 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.
More Easy Mexican Recipes
If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:
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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 lb, or 1/12 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
321 Comments
Joanne
0Very, very good! All the spices blend together perfectly, and Chipotle adds to the overall flavor. My favorite way to eat this beef is in a bowl with cauliflower rice and topped with some avocado slices.
Elizabeth Butler
0Love it 😊
Fran Snyder
0This is a great recipe. Made a bigger roast so could use for multiple recipes. Be it over rice, or in enchiladas.will keep this one at hand.. and try other ways to serve it. Thanks!
Sexton, D
0I made this for our “potlock” at work. All my coworkers loved the how it has just the right amount of spice! The recipe was super simple and easy to follow. We’re making the recipe again! The beef was cooked just right and shredded with ease!
Becca B
0This recipe is so clear and easy to follow! Great kept recipe! Keep up the good work!
Lynnette Moffe
0This was super easy to make and delicious. Leftovers were great as a low carb quesadilla too.
Meredith
0Better than Chipotle by a mile. I used a chuck roast and browned the meat chunks first (high heat/avocado oil) before putting them in the slow cooker. Then I followed the recipe exactly, Came out so tender and the sauce is to die for. I set up a taco bar with my family’s favorite toppings. My husband’s taco: hard shell with barbacoa, pico de gallo, pickled red onions and guac; cilantro lime rice on the side. This recipe got such raves that it is going to be in our meal rotation.
Colette
0We love this recipe! We were worried about the cloves, but I’m glad we tried them. Delicious!
Janie
0Delicious! Have been looking to copy this but now I’ve got yours it’s all done for me. Easy to prepare and great for our low carb recipe collection. Thank you 😊
Ellen
0Sounds delicious, I can’t wait to try it!
Charlotte Rhoads
0Great recipe! Made mine in the Instant Pot and it turned out great. Loved the taste! I am going to use my leftovers for keto tamales. I bet they will be yummy, too. Love Barbacoa, and your recipe is my new favorite! Thank you.
Marilyn
0Make this last night for my critical family. It was so easy and delicious. I had mine with a salad and my family had theirs on buns . Very filling and lots of flavour. I did cut the spices down a bit to suit everyone. Next time I will make 2 batches with different amounts of chilies in each.
Heather McPhail
0Made this about a week ago using brisket! Who knew you would have an award!! This was so easy to make and even my picky eaters, daughter and grandson, loved it. I served it over riced cauliflower. My daughter says she will try making it over egg noodles as they are not on keto!
Susanne Tewes
0pretty good
Renee
0The sauce that this makes is sooooo good. This recipe is delicious and the cloves give it even more depth of flavor. Fantastic!
Ofelia
0Can I do this with pork loin roast?
Wholesome Yum D
0Hi Ofelia, Here is a recipe for slow cooker pulled pork.
Barbara Havens
0Can I do this with chicken breasts instead of beef? Trying to watch cholesterol. Thank you.
Maya | Wholesome Yum
0Hi Barbara, You probably can, but I haven’t tried it so am not sure if the amount of spices or other ingredients would need to change using chicken.
Jason Thigpen
1I have done this with chicken and its equally delicious!
Cheryl Mitchell
0Hi Jason
When you made this with chicken did you change anything in the original recipe?
Jasmine
0Best barbacoa recipe, the only one I’ll use going forward as this is the HG!
April Batty
0This was amazing!! Went by the recipe but did omit the optional cloves because I didn’t have them. It was so much better than chipotle. The barbacoa bowl is my go to at chipotle so I prepared this with cilantro line rice and pinto beans. I will never have to go to chipotle again. This was just incredible! Thank you so much.
Ed
0Amazing. Added juice of a blood orange and just a little white vinegar to the lime juice, and a few reconstituted dried guajillos. Otherwise to recipe. Came out tasting like I wanted and expected. Good recipe. Very close to chipotle.
GingerB
0WOW.. THIS WAS FANTASTIC! The only thing I did different was leave out the Chipotle Peppers In Adobo Sauce because I didn’t have any and it still came out great. I will definitely be making this again and will make sure I have the peppers this time but even without them it tasted good. I served over a salad and it was a big hit. Thank You!
Jasmine
0Best Chipotle barbacoa recipe I’ve found!
sophs
0can this be made in a dutch oven pot?
Wholesome Yum D
0Hi, Yes, that would work.
John
0Hi! Thanks for the recipe. If I half the portions should I then half the cooking time as well?
Wholesome Yum D
0Hi John, Yes, reduce the cooking time.
Margret
0This recipe is FABULOUS, and just like Chipotle’s. So easy and tasty. New family favorite.
(We skipped the cloves).
sueB
0Super-easy to make and absolutely delicious! Regarding the number of servings (12), I think the amount would make about 12 small tacos. Maybe that’s what you meant? I did use a 3-lb. London Broil, but the butcher told me it was equivalent, just less fatty. I wouldn’t think it would make a difference?
Wholesome Yum D
0Hi Sue, That could potentially make the difference.
Cindy
0I puréed the sauce without the lime and salt. The chipotle chiles already had plenty of sodium. it was perfect, amazing flavor. Will be making this again.
David Doyle
0This is nowhere near being a copycat of Chipotle’s Barbacoa. The adobo sauce is what really throws this off. Likely it’s based on rehydrated chilis, not smoked chipotle peppers. But, don’t get me wrong, this recipe is very tasty. I’ve been using a variant of this for years now and my family loves it better than Chipotle’s.
Joanna
0This was so darn good. This was cooking in the crockpot when my family came over to visit and my sister said “omg what are you making? That smells amazing!” I opened the crockpot and gave her some. She went crazy for it. I ate it for dinner and it was so good. I usually dont have luck with brisket but this was delicious.
MacKenzie
0Adding this to my weekly meal plan. The meat turned out so tender and flavorful. DELISH!
Emily
0Pretty much anything with chiles in adobo sauce is amazing. This was a hit with the family!
Shelby
0This beef makes the best meal prep! Easy to whip up and it works in stir fry and pasta!
Glenda
0Your barbacoa version is delicious!!! I am always a huge fan of being able to put a meal into the slow cooker and give hours to build delicious flavor. Your recipe delivered. Thanks!
Jennifer
0The flavor in this dish is incredible! I loved the smoky heat from the chipotles. And I have enough left for lunch tomorrow!
Chip
0Thank you so much for posting this recipe. My family and I love it. My name is Chip and we are planning to call this “Chips-potle!” Also, I cooked the meat in an Instant pot for 115 minutes. Let it sit for 10 minutes and then released the pressure. Came out so soft and juicy. Thank you again.
Saiba Kamal
0Hey Chip, do you mean you pressure cooked it? So on high for 115 minutes? Thanks!
laura
0Delicious beef, thank you!
Marjorie Stringham
0This recipe has saved me lots of time! My kids love chipotle and they said it’s better than chipotle! Thank you!! Making tonight for my son’s birthday dinner.
Gladys
0Did you use high medium or low pressure? Thank you
Wholesome Yum D
0Hi Gladys, High pressure.
Margaret
0I love nothing better than easy and delicious meals! This one definitely fits the bill!!
Katerina
0Wow! This was absolutely amazing! We loved it!
Toni
0This turned out really good! Everyone at my house enjoyed it! Thanks!
Wanda yalos
0Thank you for this recipe. It’s one of the few that my whole family enjoys!
Lisa Bullock-Spiker
0We absolutely love this! I do add a can of diced tomatoes to mine
Bernice
0I’m so glad I found this recipe in time for Cinco de Mayo. It really made our day!!
Shelby
0I love how flavorful this came out but mostly I love that I could make it in the slow cooker hehe the slow cooker saves my sanity!
Linda
0Hi, Maya. This recipe looks delicious! My husband doesn’t typically like things made in the slow cooker. Could you do this in the oven instead? If so, what temperature and how long would you suggest? Thanks.
Wholesome Yum D
0Hi Linda, Sorry, I have never made this recipe in the oven before.
Liz
0I make it exclusively in the oven since I don’t have a slow cooker, and I usually do 325 F for about 2 1/2 – 3 hours, shred the meat, and return to the oven for another 15min while prepping side dishes.
Karen
0Our family loved this recipe! We used a grass fed brisket and seared the meat before popping it into the slow cooker! It cooked overnight and drove everyone crazy with the delicious aroma. Needless to say what was planned for dinner became a mid-day meal. Definitely will put this one into the “rotation!”
Karen
0Can this be prepared without a slow cooker?
Wholesome Yum D
0Hi Karen, I have only ever made this recipe in the slow cooker.
Gus
0Flavor was good, but this was nearly inedibly salty.. Gonna make again and cut the salt and use half the salt and reduced salt broth.
Maya | Wholesome Yum
0Hi Gus, It’s possible that your broth was much saltier than mine, feel free to adjust next time.
Angie Paniagua
0I have tried multiple versions of recipes to make beef barbacoa, but this one is by FAR my favorite. Easy to do with no bizarre ingredients. Easy to whip up but flavorful. Highly recommend. (I RARELY will comment or rate a recipe, but this one was worth the trouble of doing so).
Karen
0Loved this! We used boneless rump roast instead and my husband likes to salt the meat before using so it came out a little on the salty side so will omit the salt in the recipe next time. Using a slow cooker we did 8 hours on low and 1 hour on high and it was perfect and had plenty of juice.
Kelsey
0I’m not a huge chipotle lover, but this dish is excellent. Made it for a taco themed potluck and it was a huge hit. EVERYONE asked me for the recipe!
**I modified slightly:
1.) I used a whole 7 oz can of chipotles in adobo sauce (because I can’t read apparently)
2.) used ground cinnamon instead of cloves (same measurement as cloves, above, 1/2 tsp)
Karen
0Is it possible to use a boneless rump roast instead of a chuck roast for this recipe?
Thanks
Karen
Wholesome Yum D
0Hi Karen, Yes, a rump roast would also work in this recipe.
Ana
0Was delicious! My husband like it so much. I got to admit we thought it has too much cloves for our taste I will probably half it next time… Actually what my husband liked most is I added 3 cups of Beef broth one medium potato and 1 cup of cooked white rice. Then served in a bowl the soup and topped it with a little of Pico de Gallo. We called it beef Barbacoa soup is delicious! Can add a little of more lime and fresh cilantro and onions.
Shanna
0Really easy to make and delicious too! I loved the heat of the chipotle chilies.