Chipotle Beef Barbacoa Recipe: Smoky Slow-Cooked Mexican Beef

Chipotle-style beef barbacoa is one of my favorite meals—I’ve made this recipe for years and I firmly believe it rivals (and in my opinion, surpasses) the version from the restaurant. Try it and see for yourself!

I like to serve barbacoa with fresh sides like pico de gallo, homemade guacamole and crispy tortilla chips. These simple accompaniments complement the smoky, spicy beef perfectly.

Chipotle Barbacoa

We enjoy Chipotle Mexican Grill, but this copycat barbacoa recipe delivers bold, smoky flavor at home and is surprisingly easy to prepare. The meat becomes tender and shredded, soaking up a spicy, tangy braising sauce that’s ideal for tacos, burrito bowls, salads and more.

This recipe offers flexible cooking methods—stovetop, oven, slow cooker or Instant Pot—so you can make it the way that works best for your schedule and equipment.

• Beef chuck roast: a cut suited to slow cooking (shoulder or pot roast work too).
• Olive oil (or canola/vegetable/avocado oil) for searing.
• Apple cider vinegar and fresh lime juice for acidity.
• Broth: chicken or beef broth to braise the meat.
• Chipotle peppers in adobo: canned peppers provide smoke and heat—use fewer for milder flavor and remove seeds to reduce heat.
• Fresh garlic and a blend of spices: ground cumin, dried oregano, ground cloves, bay leaves, salt and black pepper.

The full recipe card below includes step-by-step instructions for stovetop, oven, slow cooker and Instant Pot methods. The process is straightforward: blend the braising sauce, brown the meat, combine with broth and bay leaves, then cook until the beef is tender enough to shred.

1. Make the braising liquid: puree chipotle peppers (with a bit of adobo), garlic, lime juice, apple cider vinegar and spices in a blender or food processor until smooth.
2. Trim excess fat and cut the beef into large chunks; season with salt and pepper.
3. Sear the beef in hot oil until nicely browned on all sides.
4. Pour the blended sauce over the seared beef, add broth and bay leaves.
5. Cook low and slow until the meat is fork-tender, then shred the beef.
6. Return the shredded meat to the sauce and simmer a few minutes to allow the flavors to meld.

For the Barbacoa Sauce

The sauce combines apple cider vinegar, lime juice, chipotle peppers and fresh garlic with spices like cumin and ground cloves. Blend until smooth for a rich braising liquid that infuses the beef with smoky, tangy flavor.

Ways to Serve

Use barbacoa in bowls with rice and beans, piled into tacos, burritos, quesadillas or tostadas, or as a protein topping for salads.

Storing Chipotle Beef Barbacoa

Store barbacoa in an airtight container in the refrigerator for 4–5 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

In the U.S., barbacoa is commonly made with beef—chuck roast or brisket. Traditional Mexican barbacoa can also use lamb, goat or mutton depending on regional customs.

Barbacoa typically uses beef (or sometimes goat) and has a smoky, spicy braise. Carnitas are made from pork (usually shoulder) and are often shredded then crisped in their own fat to create a different texture.

To reduce heat, remove the seeds from chipotle peppers and use fewer peppers in the sauce. You can also omit some or all of the adobo sauce for a milder taste.

Yes—barbacoa often tastes even better the next day after the flavors have had time to meld. Refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months.

Beef Barbacoa (Chipotle Copycat Recipe)

Chipotle Barbacoa is shredded beef braised in a smoky, spicy and tangy sauce until tender. It can be prepared in a crock pot, Instant Pot, on the stovetop or in the oven.

Equipment

• Food processor or blender
• Large heavy-bottom pot or Dutch oven (or Instant Pot / slow cooker)

Ingredients

• 1/3 cup apple cider vinegar
• 3 tbsp fresh lime juice
• 3–4 chipotle peppers in adobo plus 2 tsp adobo sauce (use 2 peppers for milder heat)
• 4 garlic cloves, chopped
• 4 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground black pepper
• 1 1/2 tsp salt
• 1/2 tsp ground cloves
• 2 tbsp olive oil
• 3–4 lbs chuck roast
• Salt and pepper to taste
• 3/4 cup chicken broth
• 2–3 bay leaves

Instructions

To Make the Braising Liquid

1. Place the vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a small food processor or blender. Puree until smooth.

The Beef

1. Trim excess fat, cut the meat into large 2–2.5 inch pieces and season lightly with salt and pepper.
2. In a large heavy pot or Dutch oven over medium-high heat, warm the oil and sear the beef in batches until browned. Remove seared pieces.
3. Return all meat to the pot, pour the braising mix over it, add broth and bay leaves. Stir to combine, cover and reduce heat to low. Simmer 3 1/2 to 4 1/4 hours, stirring every 30 minutes, until meat flakes easily.
4. Turn off the heat and shred the meat with forks.
5. Before serving, simmer the shredded meat on low for about 15 minutes so it absorbs the sauce.

Notes

Cooking times vary by method. For slow cooker: after searing, cook on high 6 hours or low 8–10 hours. For Instant Pot: brown meat on Sauté, add broth and sauce, pressure cook on high 65 minutes, allow 5–8 minutes natural release before venting. For oven: bake covered at 300°F for 3 1/2 to 4 1/4 hours, stirring every 30 minutes.

Nutrition

Calories: 452 kcal; Carbs: 2 g; Protein: 43 g; Fat: 29 g; Saturated Fat: 11 g; Cholesterol: 156 mg; Sodium: 273 mg.

This post was first published in 2018 and has been updated to provide additional information; the recipe remains the same.