Barbacoa (Chipotle Copycat) Recipe
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.
- 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
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
- 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.
- 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.
- Add bay leaves: Nestle the two whole bay leaves into the mixture to infuse the beef with additional depth of flavor while cooking.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/barbacoa-chipotle-copycat-recipe/
