Barbacoa (Chipotle Copycat) Recipe

Introduction

Barbacoa is a rich and flavorful Mexican dish featuring tender, slow-cooked beef infused with smoky chipotle and aromatic spices. This chipotle copycat recipe brings the authentic taste of barbacoa right into your kitchen with simple ingredients and easy preparation.

Ingredients

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced or coarsely chopped)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
• 2 whole Bay leaves

Instructions

1. Step 1: 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. Puree everything except the beef and bay leaves until smooth.
2. Step 2: Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the whole bay leaves.
3. Step 3: Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Step 4: Remove the bay leaves. Shred the meat using two forks and stir it 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.

Tips & Variations

• For more heat, add an extra chipotle chile or a pinch of cayenne pepper.
• If you don’t have a slow cooker, cook the beef in a covered oven-safe pot at 300°F for 3-4 hours until tender.
• Serve with warm tortillas, fresh cilantro, diced onions, and lime wedges for an authentic taco experience.
• Substitute beef broth with vegetable broth for a slightly different flavor or to accommodate dietary preferences.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to keep it moist. You can also freeze the cooked barbacoa for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for barbacoa?

Yes, chuck roast or brisket are best due to their marbling and tenderness when slow-cooked, but other cuts like beef shoulder can also work well.

Is it necessary to use chipotle chiles in adobo sauce?

Chipotle chiles in adobo add a distinctive smoky and spicy flavor crucial to authentic barbacoa. You can substitute with smoked paprika and some chili powder if needed, but the flavor will differ slightly.

Barbacoa (Chipotle Copycat) Recipe

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★★★★★

4.6 from 74 reviews

This Barbacoa recipe is a flavorful Chipotle copycat that uses tender beef brisket or chuck roast slow-cooked in a rich, smoky adobo and chipotle chili sauce. Perfect for tacos, burritos, or bowls, this dish delivers melt-in-your-mouth shredded beef infused with bold spices and a hint of citrus.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 5 hours (high)
• Total Time: 8 hours 15 minutes (low) or 5 hours 15 minutes (high)
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Broth

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)

Adobo Sauce Mixture

• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced or coarsely chopped)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)

Other

• 2 whole Bay leaves

Instructions

1. Prepare the sauce: Combine the 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. Puree until smooth, creating a flavorful and spicy sauce base.
2. Arrange the beef in slow cooker: Place the trimmed and chunked beef brisket or chuck roast into the slow cooker. Pour the pureed chipotle sauce over the beef evenly.
3. Add bay leaves: Nestle the two whole bay leaves into the mixture to infuse the beef with additional depth of flavor while cooking.
4. Slow cook the beef: Cook on high heat for 4-6 hours or on low heat for 8-10 hours until the beef is fall-apart tender, allowing the flavors to marry and the meat to become juicy and soft.
5. Shred the beef: Remove the bay leaves from the pot. Using two forks, shred the beef chunks thoroughly and stir the shredded meat into the flavorful cooking juices to soak up even more taste.
6. Rest and serve: Cover the shredded beef and let it rest for 5-10 minutes before serving. Use a slotted spoon to serve warm in tacos, burritos, or bowls as desired.

Notes

• If you prefer a milder dish, reduce the number of chipotle chiles or remove the seeds before blending.
• For a faster version, you can use a pressure cooker to reduce cooking time to about 1.5 to 2 hours.
• Leftover barbacoa keeps well refrigerated for up to 4 days and freezes great for up to 3 months.
• Serve with fresh cilantro, diced onions, and warm corn or flour tortillas for an authentic taco experience.

Keywords: Barbacoa, Chipotle copycat, slow cooker beef, shredded beef, Mexican beef recipe