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Get It NowHave you ever had the barbacoa beef at Chipotle? Their chicken is delicious, the fajita veggies are mouth-watering and I love the Mexican chorizo, but the Chipotle barbacoa? I’d say it’s the best of all (especially if you spring for the guacamole). If you’ve ever had it, you know. I bet you’ve wondered if it’s possible to cook slow cooker barbacoa meat at home, too. Good news: This beef barbacoa recipe is incredibly easy (just as easy as making pulled pork or fall-off-the-bone Instant Pot beef short ribs), and made with just ten common ingredients.
If you didn’t adore your Crock Pot before, you will once you make this Crock Pot barbacoa beef in it! It’s one of my favorite Chipotle copycat recipes and one of the best Mexican beef recipes I’ve ever made.
Why You’ll Love This Chipotle Barbacoa Recipe
- Rich Mexican flavor with just the right amount of spice
- Juicy, melt-in-your-mouth, tender texture
- Super easy to make
- Just 10 minutes prep time
- Endless ways to serve it (see ideas below!)
What Is Barbacoa?
Barbacoa is a traditional Mexican cooked meat with spices that is tender, flavorful, and usually served shredded as a filling or topping. Traditionally, a variety of meats can be used to make Mexican barbacoa — including beef (typically chuck roast or brisket), goat, or lamb.
Making authentic barbacoa beef requires three things: the right meat, the proper spices, and time to cook it so that the flavors develop. Traditional Mexican spices are combined with peppers in adobo, lime, and broth to make a marinade that slow cooks with the meat, while the long cooking time allows the flavors to meld and the meat to become tender and juicy.
Barbacoa Chipotle Ingredients
This section explains how to choose the best ingredients for barbacoa meat, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Did you know that Chipotle publicly posts the ingredients list for every item on their menu? To make a copycat Chipotle barbacoa recipe at home, I started with a peek at what they include when they cook up their delicious barbacoa beef. It turns out that theirs only has eleven ingredients, plus water.
Here are the barbacoa ingredients in my recipe, very similar to Chipotle’s:
- Beef – Use beef brisket or beef chuck roast. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat when slow cooked. (I get my beef here, because it’s grass-fed and gets delivered to my door.) You can trim off any huge chunks of fat if needed, but don’t cut off all of it, as it will ensure a flavorful barbacoa meat in the end. Cut the meat into large chunks, approximately 2 inches in size.
- Chipotle Peppers In Adobo Sauce – These add 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 of chile chilies in adobo sauce.
- Broth – Barbacoa meat needs a liquid to keep it moist. For a richer taste, use beef broth instead of water to make your slow cooker barbacoa beef. You can also use bone broth for even more flavor and nutrition.
- Apple Cider Vinegar – Adds a nice hit of acid to complement the rich beef, and also helps to break down the collagen in the connective tissues, so that the barbacoa meat becomes fall-apart tender.
- Lime Juice – Enhances the flavors of the spices used in this barbacoa recipe, and also helps break down the collagen along with the vinegar. You can use fresh lime juice or bottled for convenience.
- Herbs & Spices – Dried oregano, ground cumin, ground cloves, sea salt (or kosher salt), black pepper, and bay leaves.
How To Make Barbacoa
This section shows how to make this easy barbacoa recipe in the slow cooker, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Blend barbacoa sauce. Combine beef 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 it’s a smooth sauce/paste consistency. A small food processor will also work if you don’t have a blender, or yours is not powerful enough.
- Prep meat. Cut the beef brisket or chuck roast into 2-inch chunks. Place them evenly into the bottom of the slow cooker.
TIP: For even more flavor, brown the meat first.
This is not required, and I skipped it 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. This will make the flavor even better! You may need to do this in batches if the beef won’t fit in your pan in a single layer.
- Combine. Pour the barbacoa sauce over the beef in the Crock Pot. Place two bay leaves on top.
- Slow cook. Turn on your slow cooker (Low is recommended, but High will work if you’re short on time) and go enjoy your day. Come back later to perfect slow cooker barbacoa beef.
- 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 to shred and then place the shredded meat back into the juices in the Crock Pot. Serve it with a slotted spoon (see ideas for serving below).
VARIATION: Make This Barbacoa Recipe In The Instant Pot!
Follow these instructions for Instant Pot barbacoa:
- Brown the beef directly in the Instant Pot on the saute setting. (Optional step, which corresponds to my tip above about browning if you have time.)
- Blend the sauce ingredients the same way as described above and pour over the beef.
- Pressure cook for 60 minutes on the Manual setting (high pressure). Turn the vent to Venting for quick release.
- Shred. Remove the lid, discard the bay leaves, and shred with two forks.
Storage Instructions
Store leftover beef barbacoa in the refrigerator.
How Long Does Barbacoa Last In The Fridge?
Barbacoa meat will last for about 4-6 days in the fridge.
Freezing Instructions:
This beef barbacoa recipe is freezer-friendly, so you’ll be able to have it on hand to thaw for a quick dinner. Transfer the meat into a zip lock bag or airtight container, together with the liquid, and freeze for up to 4-6 months.
Reheating Instructions:
Reheat barbacoa in the microwave, in a 350 degree F oven, until warm. You can also reheat barbacoa in the Crock Pot on the Warm setting.
Ways To Use Barbacoa Recipes
This Chipotle barbacoa meat copycat can be served up in so many different types of Mexican recipes! Here are the most popular options:
- Salad – My favorite healthy way to serve homemade barbacoa beef is in a big salad, which is what I always order at Chipotle, too. My salad pictured above includes slow cooker barbacoa (of course), romaine lettuce, diced tomatoes, red onions, jalapeno slices, sour cream, guacamole, and fresh cilantro. Other popular additions include shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes and onions. You can also use meat from barbacoa recipes in taco salad.
- Burrito Bowl – Similar to the salad above, but you can add cilantro lime rice (I usually use either plain cauliflower rice or cilantro lime cauliflower rice) and/or your favorite beans (black beans, pinto beans, etc.) For a healthy version, follow my healthy burrito bowl recipe, and just swap the meat 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. Flour or corn tortillas are classic options, but for healthy tortillas, try almond flour tortillas, coconut flour tortillas, or cauliflower tortillas.
- Tacos – There are endless ways to make barbacoa tacos! Use soft shells (some tortilla ideas above), crunchy cheese taco shells, jicama tortillas, or regular hard taco shells.You could even swap the beef for barbacoa in taco casserole. My favorite easy combo is the beef barbacoa, thinly sliced avocados, red onion quarter moons, and cilantro — super simple but so flavorful and juicy that they don’t even need a sauce!
- Enchiladas – Mix the beef barbacoa with enchilada sauce, stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese (such as Colby Jack or Mexican blend) and bake. I also have this low carb enchilada recipe, in which you can swap the chicken for barbacoa meat.
- Tamales – Use it in your favorite recipe, or swap it for the chicken in keto tamales.
- Toppers – Any of the above can benefit from adding fresh tomato salsa, pineapple salsa, queso (or queso fresco), shredded cheese, and sour cream, either as topping or for dipping, depending on the dish.
More Easy Mexican Recipes
If you like this Mexican barbacoa recipe, you’ll also love these:
Tools For Making Barbacoa Meat
- Blender – This high powered blender is great for all types of recipes. Perfect for making the sauce for this delicious low carb beef barbacoa recipe.
- Slow Cooker – A slow cooker is a must for this recipe. I prefer to use this one.
Barbacoa Recipe (Chipotle Copycat)
Learn how to make the best barbacoa meat! You'll love this barbacoa recipe (Chipotle copycat) — it's easy, healthy and fall-apart delicious.
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 (this also helps me continue to provide free recipes on my site), 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. 🙂
319 Comments
Erika
0The BEST Barbacoa REcipe I’ve ever tried!! I think the cloves gives it that Chipotle’s taste!!! Yummy. I used a 4.5 chuck roast, made it over night on low for 8 hours. In the morning it was cooked perfectly as the meat was a little pink like the restaurant color. I scrapped some of the seaoning off the top of the meats so it wasn’t too spiced up so I didn’t get heart burn. Also only used 2 small chipotle and no added sauce. Otherwise I followed it to the T!!. My family thought Ihad bought it from the restaurant!! Thank Thank you!! Can’t wait to try your other recipes. Please create the carnitas! Please email me!! lol
Scott
0At first when I tasted the meat I thought wow it’s way overly spiced. Once in with the other ingredients to make whatever it is you make with this, it’s amazing. I was so happy that this nailed it. It absolutely tastes the same as Chipotle! I’ve tried many recipes that try to copy cat Chipotle’s barbacoa but this one is the best. So far, my copy cat reviews have been very negative for everything I’ve tried but this is spot on. Thank you!!!
Liane Fisher
0Flavors are good, but the beef emerged from the crockpot without much flavor, so I reduced the liquid in a sauce pan over high heat with 1tsp of cornstarch, 1 tsp beef bouillon paste, onion powder and garlic powder. Poured it over the shredded beef and it made all the difference.
Mel K
0I made this for the second time. It’s so wonderfully flavorful and tender. Love it Love it Love it!
Johanna
0I made this in the instant pot and it turned out amazing! I thought it tasted exactly like Chipotle’s and my husband said it was even better than theirs. I made it according to recipe, but substituted apple cider vinegar with red wine vinegar because that was what I had on hand. Thank you so much for this recipe!
Alyssa
0Could you please tell me what setting you used on the instant pot and how long did you cook it for?
Diego Encarnacion
0This recipe is easy to make and tastes amazing every time. Thanks for sharing!
Joshua
0Any tips on dialing back the heat? We’re having this for dinner and I just did a tasting and I think the wife and daughter will think it’s too hot. Are most people just addressing the extra heat with a dollop of sour cream?
Wholesome Yum D
0Hi Joshua, I suggest using less chipotle chiles in adobo.
Marjorie Heard
0Hi Maya, I am not a great fan of smokiness of chipotles or adobo. Can you recommend a substitute still with heat & fragrance without the smoke. Thanks, Marj
Wholesome Yum D
0Hi Marj, I have never tried a different kind of pepper in this recipe.
Kiki
0I don’t like chipotles either. You could use reconstituted dried ancho chiles for a less aggressive but still slight smoky flavor. Or canned poblanos. Try any pepper really!
Christina
0Fantastic and easy meal. It’s an almost-monthly staple. Thank you!
Marley
0This recipe is absolutely delicious exactly the way it is. We made this and it is to die for. It is a test in patience though- I chose to cook my meat on high, and after 4 hours, it was tough as a rock. I started to get worried that I had wasted all of my money on that meat. But alas, after another hour and a half, the meat was absolutely perfect and tender. So if it feels tough, just keep going. This was absolutely delicious though!!!
Melissa
0This was delicious! I was getting tired of Mississippi roast so used google to find another way to make my chuck roast. So happy I found this. Can’t wait to make it again! Yum!
Heather
0Get an instant read thermometer and check the meat’s temperature. It won’t shred easily until it reaches around 200-205°F. It’s about the same with pulled pork. I always have thermometers stuck in the meat I’m cooking. I can check the temperature on a remote or on my phone to know when it is done or needs more time. It’s something that got instilled in me when I started smoking meat and making sausages.
You should cook meat to temperature and not time. Cooking to time can lead to over or undercooking.
Renee Wickes
0Maya, the seasonings are wonderful, but the two cans of chipotle chilis in adobo sauce were WAAAAAY to spicy for my husband and I. Fortunately, our son loves spicy food, so the food went to his family. My husband said the flavor is outstanding, but the heat is too much. QUESTION: are there different levels of heat to chipotle chilis in adobo sauce? Can you recommend a milder form. I didn’t see any levels or chilis on the cans. Next time I plan to use only 1 can, or maybe only 1/2 of a can and see how that works. Any suggestions for how to keep the flavors, but turn down the heat would be appreciated.
Wholesome Yum D
0Hi Renee, I suggest using less chipotle chilis to reduce the heat.
Reddfeather
0Uh – 2 peppers, not 2 cans.
There are about 5 to 6 peppers in a can.
Cameron Dey
0The recipe calls for 2 medium chillies, or 4 table spoons, not 2 cans.
Marley
0Omg. This recipe called for 2 peppers. Not 2 CANS of peppers. You poor thing!😂
Juniper
0We LOVE this recipe! I’m a little picky with spicy food, so I add a tablespoon of olive oil and brown sugar to turn down the heat. Additionally, I’m not a fan of apple cider vinegar so I sub two extra tablespoons of lime juice. We love Chipotle so I make their guac, and rice with this for burrito bowls! Thank you for sharing this awesome recipe, it’s my third time making it!
Kelsey
0I use the marinade from this recipe but instead of beef, use plant based barbecue as the meat! I also swap the beef stock for Better than Bouillon roasted veggie stock. It’s so delicious and also healthy! Thank you!
Ziggy
0Sincerely one of the best slow cooker beef recipes! My picky eater requests it on a regular basis! Thank you!
Sommer
0Can i mix and refrigerate the liquid portion of this recipe the night before?
Wholesome Yum D
0Hi Sommer, Yes, that would work.
love 2 cook
0Have you tried this in oven or stovetop method? Thank you.
Wholesome Yum D
0Hi, I have not done that but if you do please let me know the results.
Deb H.
0This is a seriously fan-flippin-tastic Barbacoa slow cooker, pulled beef recipe. We did this with some chipotle peppers added in and it is a stunner! Everyone gobbled it! Used lemon instead of lime. Wow it’s a keeper! Thank you- all the way from New Zealand!!!
Nancy Azneer
0Can hardly wait to try it. My crock pot doesn’t get as much use as it once did. So this is a great opportunity to use it once again. The recipe itself is simple and straightforward. Wholesome Yum is one of my favorites.
Ziggy
0This was delicious! Tastes very similar to chipotles. Made this for my very picky eater of a man and he loved it. Asks for seconds and for me to make it again!
Carol Baker
0Is this gluten free?
Wholesome Yum D
0Hi Carol, Yes, all my recipes are gluten free.
Kris
0This is amazing! I’ve made it several times and it’s my favorite beef slow-cooker recipe.
Carolyn Catalano
0I put too many chipotle’s in my sauce. How can I calm it down?
Wholesome Yum D
0Hi Carolyn, I suggest topping with sour cream or greek yogurt and it will calm down the heat.
Nicole Willard
0This was absolutely delicious. I didn’t use all of the Adobe because it was a little spicy for me, but I forgot to pin this and had to search for this recipe we loved it so much. It is a keeper!!
Ruth A.
0This was absolutely delicious and so easy to prepare. I left out the black pepper and the spiciness was just right for our family. Once I shredded the cooked beef, there was precisely enough liquid left. I put the beef in warm tortillas with sour cream and Mexican shredded cheese. We had a nice green salad on the side. Last night I made rice and beans and used the leftover beef. So versatile. I’ll definitely be making this again!
Janne T
0As promised, it was very easy to prep the chuck roast ( happened to have some adobo/chili’s in the freezer), get it going on low in the crock pot for 10 hours and just go about my day. We loved it! Served it with warm tortillas, home-made salsa, cheese and sour cream. My only offering is that 1/2 cup of beef broth, lime juice and vinegar didn’t give enough liquid to braise the meat so I added 1/2 cup more beef broth which brought it to the half way mark up the meat. Worked great! .Since there are only two of us at our table, I have at 2 more meals in the freezer which I plan to use for enchiladas and more tacos. Thank you so much. ( Would have loved to be included in drawing for the card but not enough lead time for a weekend already with food plans).