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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
John Dooling
0Cooking this now, wonderful and thank you very much!
CS
0Delicious as written!
Jazmin F
0Made the recipe with same ingredients but used cinnamon to offset the cloves. Used the pressure cooker, but used the slow cooker button for 7.5 hours for a 2.5lb roast. After cooking, we cooked it on a black cast iron skillet and added some of the juice after it fried up a bit. Husband loved it and I enjoyed it thoroughly. Added a few diced red onion, avocado diced up and cilantro sprigs. Thank you for a recipe I never thought I would use.
Diana
0I bought a beef round roast. Will this still work? Do I need to take it back and buy a Chuck roast ?
Maya | Wholesome Yum
0Hi Diana, Round roast is leaner than chuck roast, but will still work for this recipe. Enjoy!
Karen Murphy
0This is so easy and so good!! Serve with lime slaw.
Paige
0This turned out amazing! I cooked it in the Instant Pot, browning the meat on saute first, then high 60min, as suggested. We ate it on a romaine salad with guac, tomato, sour cream, cheese, cilantro and lime. Next time I will double it because I really wish we had leftovers!
Andrea
0Just had this for dinner. It was very good, but I think I’ll just put in one Chipotle pepper & maybe half the Adobe sauce. My lips & mouth burned for a while. I am not a lover of a lot of hot spices! I will make it again- my non-keto lover of hot spices husband loved it! I do have a question: Could you give me some ideas as to what I can do with the leftover meat sauce?
Maya | Wholesome Yum
0So happy to hear you liked it, Andrea! Spice is definitely a matter of preference so feel free to use less Chipotle chiles next time. You can also tone it down with sour cream, cheese, and/or avocado. I usually spoon the juices on top of the meat, but you can also use them to cook rice or stir into soups.
Patty
0I made this last night and I was a bit disappointed. I love the idea of it, but it came out with an unbalanced flavor and slightly metallic. I would NOT use the ground cloves – I think that was part of the problem. I also think this recipe needs some type of chili powder – probably Guajillo.
Maya | Wholesome Yum
0Hi Patty, Sorry to hear the flavors were not what you were expecting. I’ve noticed that cloves are very much a personal preference ingredient, so feel free to leave them out if you don’t like them. I use actual chipotle chiles in my barbacoa recipe instead of chili powder. You can add more if you want a stronger chile flavor.
Catherine
0Very good indeed. I added a little agave (maybe 1 teaspoon) and this was welcome to balance the salty, sour and hot nicely.
Found the meat was a tiny bit sticky to chew rather than melting on the mouth even though it did shred well. Interesting dinner. I also substituted apple cider with malt vinegar and the lime For lemon which may have altered the result somewhat. Very nice though
Maya | Wholesome Yum
0I’m so glad you liked it overall, Catherine! It should definitely melt in your mouth, so it could be that it needed to cook for just a bit longer.
MaryCarol Liethen
0Made this recently & my whole family enjoyed it. I used leftovers layered with Egglife wraps & cheddar cheese to make an enchilada casserole bake. This was excellent!!!
Andrea
0Did you use the meat sauce as the enchilada sauce?
Darlene Wilson
0I love this recipe and I want to make it myself so keep the recipe’s coming in
Joddie
0Great recipe, Do you have a conversion for cooking this in an instant pot?
Maya | Wholesome Yum
0Thank you, Joddie! Yes, I have instructions for the Instant Pot in the post above.
Celeste Cook
0High or low and how long?
Maya | Wholesome Yum
0Hi Celeste, I prefer to cook on Low, but you could do either. I have times for both on the recipe card above.
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?
Maya | Wholesome Yum
0Hi Joshua, Yes, in my family we just add sour cream to tone down the heat. Shredded cheese and avocado can also help!
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
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!
Maya | Wholesome Yum
0Hi Marj, I have never tried a different kind of pepper in this recipe. Regular chili powder would probably work, but I haven’t tested that to confirm the amount.
Christina
0Fantastic and easy meal. It’s an almost-monthly staple. Thank you!
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.
Marley
0Omg. This recipe called for 2 peppers. Not 2 CANS of peppers. You poor thing!?
Cameron Dey
0The recipe calls for 2 medium chillies, or 4 table spoons, not 2 cans.
Reddfeather
0Uh – 2 peppers, not 2 cans.
There are about 5 to 6 peppers in a can.
Maya | Wholesome Yum
0Hi Renee, My recipe calls for 2 chipotle chiles in adobo, not 2 cans. It would definitely be way too spicy with 2 cans! Cue all the sour cream you’ve got to tone it down, haha. Sorry that happened.
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.
Maya | Wholesome Yum
0Hi, I have not done that, but if you do, please let me know the results. It should take multiple hours to braise slowly for the proper texture.
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?
Maya | Wholesome Yum
0Hi Carolyn, I recomend topping with sour cream or Greek yogurt to tame the heat. Shredded cheese or avocado can also help, but sour cream will help the most.
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).
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.