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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
Debbie Taylor
0Yummy! This was delicious! Thank you for the continuous delicious recipes!
Donna
0We made this recipe for dinner tonight. I used canned green chilies instead of the chipotle peppers since my family isn’t a fan of chipotle. It was delicious and I’ll definitely be making this again.
Laurie
0I have made your Chipotle recipe several times for different occasions, birthdays bunco, and I always get compliments. It’s easy and delicious, the whole house smells amazing. Anyone who makes it will not be disappointed.
Lori
0Funny. I actually have never liked Barbocoa. I made it because others in my household like the one at chipotole. Imagine my surprise. This is so flavorful. And I can eat it on my Keto diet. My family is already asking when we will have it again.
The best part of cooking something that is yummy is when it is easy to make; isn’t a chore.
Barbara
0Made this wonderful Barbacoa. Delicious!
I used a brisket and it could not have tasted better. I did use less salt since I only had high sodium beef broth on hand and did not want it to be too salty. I also used less than half the cloves and half the amount of chipotle pepper in adobo sauce the recipe called for. Very tasty!
Abby D
0This was amazing!!! I used the instant pot pressure cooker for 60 min and the meat was very tender. I had it as tacos the first night and as a salad for leftovers the next day and still have plenty of leftovers for the week. Pro tip: dip your tacos in the leftover broth or add some lime and onion to the leftover broth! Super yummy!
Karen
0We lived in Mexico for almost 20 years and we so miss Sunday’s barbacoa! This recipe fit the bill. Served with chopped onion and cilantro and some hot sauce. Can’t go to Mexico, bring Mexico to you!
Sharon
0Fantastic!!! Made this for the 1st time and it definitely won’t be the last! Wow, so much flavor and my family loved it! There’s no leftovers 😞 I guess that means a remake is coming very soon 😉 We did not have time to wait for a slow cooker, so I used the InstaPot and it did not disappoint, Amazing!
Cindy
0Wow, this is really good! Little bit spicy, but not too much for me. I could not find the chilis in my local stores so used ground chipotle pepper, otherwise followed the recipe as written. Made a double batch and froze half for later use.
Sherry
0This was AMAZING!! I didn’t have any Chili’s in Adobo so I used a can of Rotel and some roasted Poblano peppers I grew, roasted and froze last year. That’s the only change I made I cooked it in the Insta Pot in slow cooker mode for 8 hours then Shredded the meat. I purchased low carb flour tortillas filled each with a mix of shredded Mexican Cheese and Cajota then added the beef rolled them up burrito style,put them in a casserole dish put cheese on top and baked them for 20 minutes at 375. I served them with Lettuce, Tomatoes, Onions, Sour Cream, Lime Slices, Cilantro & Guacamole. My family loved them and the meat tastes better the next day. Thank you for this recipe.
Mayte
0I made this spectacular barbacoa today for a family gathering. I served different trimmings; guacamole, red pickled onions, salsa verde, radishes, corn tortillas and the jicama tortillas. I cut the jicama a little thick and spoon some barbacoa on top. It not only looked very nice but it was also a great hit. In my family everyone has different tastes and everyone is picky when it comes to food, not today! BIG HIT!
Linda Blaksley
0I thought this might be too spicy, but it was perfect! The flavors left my mouth tingling. I followed you recipes as you wrote it and I am glad I did! Thank you , I love it!
Sharon
0This Barbacoa recipe was excellent. The combination of liquids and spices created a delicious flavor in the meat. This savory concoction is something I will make again. I’m already thinking about who we can have over for dinner for this meal!
Denise
0Wow, what a tasty dish! Easy to prepare with on hand ingredients and right into the slow cooker. My family loved the spicy, tender beef. This recipe is definitely a keeper!
Eric
0I made this with chuck roll roast I was wondering what to do with. So this recipe was just what I needed!. For a side dish I sauteed some mixed vegetables with garlic, chili powder, cumin and oregano but I got invited to a last minute potluck and just mixed them in with the Barbacoa for burritos. It turned out fantastic!
cynthia benfanti
0This was super easy and delicious! Thank you for making keto recipes that are really tasty.
Kathleen
0I made this recipe, but used stew meat instead of brisket or chuck roast. I also use the instapot. It was quick and delicious. My husband loves it and has use the Barbacoa on rice and in mini tacos. I used it as a part of my dinner salad, adding a bit of sour cream to the top. YUM! 🙂
Donna Lee
0I made this and everyone loved it. The flavors are unlike anything I had ever tried. I cooked it in my Instant Pot on slow cook all day. It was wonderful. Teenage grandchildren said they couldn’t get enough of it so I had to unfortunately divvy up the leftovers. Visiting sister took some home, too. We used the meat in Keto tortilla shells. It was so much better than regular hamburger meat in a Southwest spice. Excellent!
Toni
0Made this last night and it was fantastic. Cant wait to eat leftovers tonight. Super easy to make and so flavorful. I served it with cauliflower cilantro lime rice. This is definately going into my meal rotation. Thanks for this great recipe.
Karen Pratt
0I made it! Absolutely delicious..and very true to Chipotle’s! Will keep this recipes and plan to make it often. So easy and delicious. Thank you
Kristine Viti
0Sooooo easy to make! The hardest part was trimming the fat off the chuck roast. I made this in 10 minutes. Blending all the ingredients into the blender was a piece of cake. I can already smell this wonderful dish in my slow cooker! My sons arrive this afternoon from Dublin, Ireland and I will have this delicious meal waiting for them.
Kathy Grant
0This came out awesome! I have never had the Chipotle version so I have no idea how close it comes. I had to do a few subs because I forgot to get some items when I went shopping. I used lemon juice instead of lime, chicken broth instead of beef and I did not have any cloves. However, it still came out great! I’ll make it again!
Franzi
0Wow! Even my picky 9 year old couldn’t get enough! This was so amazing- I didn’t use the chilli but even without it was a huge hit. I pressure cooked it for an hour and it was absolutely perfect!
Julie
0My family absolutely loved this recipe and were very pleased that it was legal for me too. Bonus all around! Definite do again.
Deanna Slaughter
0Excellent! Made mine with Chuck roast as that is what was on sale and this is spot on. I shredded some mozzarella and added a small dollop of sour cream to make it just like I like it at Chipotle. Yum yum!
Tanya wilson
0This smells heavenly cooking. My family couldn’t wait to eat it. It is delicious. Everyone loved it. I definitely recommend making it. It will be a regular on the menu for me.
Monica M
0I made this barbacoa beef recipe on Friday. It was super easy to get into the crockpot. It was very flavorful and loved by the whole family. This recipe is a keeper for sure!
Rebecca McComas
0Loved the Barbacoa. First time I have ever heard of or made it. It was very good on our dinner salad. I didn’t add the 2 Chipotle chiles in Abode Sauce. We live rural and it would have been a 35 min drive to a store that “might” have carried them. So I substituted Wildtree Chipotle Ranch seasoning. I used 4 teaspoons. Will definitely make it again. Thank you for your recipes and cookbooks. Anxiously awaiting another cookbook. I have the Easy Keto Cookbook.
Ashley Crowder
0Made this recipe to go with my Huevos Rancheros brunch and it was a big hit!
Deb Starr
0This is a truly great recipe. I’ve made other Barbados recipes in my Instant Pot, but while good, they didn’t have the debts of flavor that this one does. I modified the recipe just a a tad. I used only 1 bay leaf because I’m sensitive to bay, and did the cooking in my instant pot for 90 minutes 30min longer because I had a grass fed lean roast). It was really outstanding. My husband and I absolutely loved it. We had tacos, but I’d make a rice bowl meal out of it or top a salad with it in a heartbeat. Thanks for such a great recipe!
Samantha Wright
0Hooo doggy this is a spicy one! I love chipotle’s barbacoa, so I thought I’d give this a go. Next time, just one pepper, I think. Good though!
Diane
0I have to admit I have never had Barbacoa before. I had a little trouble finding the chipotle chillies but it was worth the time I spent. Ten hours on low in the crockpot and it turned out tender and oh so yummy!
Andrea Snyder
0This recipe is definitely a keeper. The prep takes no more than 10 minutes and after that you let the slow cooker do the rest. Clean up could not have been easier either. I did decrease the Adobo sauce in half (2 teaspoons instead of the 4 teaspoons) because we are not big on spicy foods. My husband was quite skeptical even with the reduction in Adobo sauce, but he said it had just the right amount of kick. I served it with lettuce wraps, sour cream and shredded cheese. We are looking forward to making it again!
Jeanne Giacalone
0Wow! For me, this is a triple win recipe. Couldn’t wait to make it and so glad I jumped right in and made it right away. Firstly, my absolute favorite food in the world is Mexican food. Could eat nothing else ever and be oh so happy. Secondly, when my friends opened a Mexican Restaurant many years ago, they made the best Barbacoa ever. They sold the restaurant a few years ago and I’ve be searching for Barbacoa that was even close ever since. No luck until now. Added a couple of extra Chipotle Chilies and there it was. Thirdly, on top of all that, it’s Keto. I must be dreaming. It was so easy to make and so delicious that my mouth is watering just thinking about it. Served it on Chili Spiced Chaffles, with guacamole, lettuce and tomatoes. Yum! Thank you so very much for making my day.
angelene buckner
0This recipe was so easy to make. At first I did not think the puree was going to be enough but was surprised at how it was the perfect amount. We paired with beans and cauliflower rice. We ate with corn tortillas and topped with fresh pico de gallo and avocado. I also love that this is a crock pot meal. I put everything in and left it for 9 hours. So very simple. The whole family enjoyed.
Tracey
0This was delicious. Added extra Chipotle peppers for a little more heat. Used low carb tortillas and made burritos. Definitely making again.
Pamela
0This is an amazing recipe! Is better than Chipotle, my family loved it.
Great job!
CJ Larson
0Barbacoa is by far my favorite thing to get when I order from Chipotle. I decided to recreate the Burrito bowl I typically order using this recipe. I even made the cilantro lime rice. Once I put everything together, I swear it was like I had just ordered from the restaurant. I used the leftovers to make tacos the next night and used the last of it to make a sandwich. This is definitely going under my list of favorite dishes to make. Although I’ll probably try making cilantro lime cauliflower rice next time as I slowly phase out rice from my diet. Can’t wait to make it again!!
Suzanne
0I made this recipe this evening in my Ninja Foodi on the pressure cooker setting, with a 3 lb. brisket. I browned the cubed meat. I was hungry so already had dinner by the time it was done (in only 60 minutes!) but I shredded it (effortless! It was so tender!) and sampled it in a little Mission brand NO CARB tortilla and IT. IS. THE. BOMB! Absolutely delicious. I can’t wait to make it a full meal, I am going to make guacamole, have Pico de Gallo, and salad greens and have it as a meal salad. Will definitely make this again!!!
Bernadette Bailey
0This is fabulous and easy! It smells so good that the neighbors want to know what I was cooking…..mmmm! With almond flour tortillas I like them rolled very slim and add a few dabs of guacamole…voilá!
D
0I used a sirloin tip roast (that’s what I had in the freezer) I also added 2T brown swerve (because I love everything on the sweet side) I served over Romaine lettuce for me, and served with tortillas for the carb eaters. YUM!!
Gina Xander
0So easy and good. I had this over cauliflower rice and topped with sour cream, guacamole and salsa. My family had it with tortillas. Will definitely be adding this into our rotation. Thank you.
Ed Torres
0Hi. I have made this recipe. It was every easy and the family looked it. My wife thought it was a little spicy. We still have some in the freezer in pint jars that I use for my lunch.
Thank You for your hard work on these recipes.
Jacqueline Marsh
0Delicious! Thanks for the great recipe.
Bonni Greene
0Loved this recipe! I couldn’t find any chipotle chilies, so I just added some smoked paprika and a dollop of sugar free ketchup per a conversion I found online. I used the Barbacoa in tacos. Everyone loved it! Super easy to make, definitely a “make again”!
Jann
0This is great—and easy! I seared the beef on the grill before cutting it into chunks, and then followed the recipe as written. Then I froze it in 2 person portions for later.
SheilaS
0I’m always skeptical when it comes to trying a recipe that I love eating at a restaurant. Let’s just say, I was totally impressed with this CHIPOTLE BEEF BARBACOA RECIPE found here! The taste was the same as Chipotle’s or dare I say, even better! I used a chuck roast but I will be trying the beef brisket next time. My whole family really loved this and I will be using it in our regular monthly menu.
Barbara in Edmonton
0This recipe sounds fantastic and is on my “to try” list. Just waiting for a sale on chuck roast and I’m good to go!
Lucinda
0My husband was so thrilled by my surprise in making this for him tonight. Wonderful, I halved the recipe as there is only the two of us. Still had plenty of leftovers for lunches.
Tami harrington
0Love this can’t wait for more