Dinner

Barbacoa (Chipotle Copycat) Recipe

Name: Barbacoa (Chipotle Copycat) Recipe
Prep time: 15 min
Cook time: PT-492463H20M34S
Total time: PT-492463H20M34S
Cuisine: Mexican
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); 2 tbsp Apple cider vinegar; 2 tbsp Lime juice; 5 cloves Garlic (minced or coarsely chopped); 1 tbsp Dried oregano; 2 tsp Cumin; 2 tsp Sea salt; 1 tsp Black pepper; 1/2 tsp Ground cloves (optional); 2 whole Bay leaf

ByElena Hart March 6, 2026March 6, 2026

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Introduction

Barbacoa is a rich, flavorful Mexican-style shredded beef that’s perfect for tacos, burritos, or bowls. This chipotle copycat recipe uses simple ingredients and a slow cooker to create tender, smoky meat with just the right amount of heat.

A close-up of a bowl filled with shredded cooked meat that is brown with some reddish tones and looks moist and tender, scattered with fresh green cilantro leaves on top. On the side inside the bowl, there are two light yellow lime wedges with green rinds. The bowl is white and sits on a white marbled surface with some green out-of-focus leaves in the background. The texture of the meat is fibrous and juicy. photo taken with an iphone --ar 4:5 --v 7

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 leaf

Instructions

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 until smooth, except the beef and bay leaves.
Step 2: Place the beef chunks in the slow cooker. Pour the pureed mixture over the beef and add the whole bay leaves.
Step 3: Cook on high for 4-6 hours or on low for 8-10 hours, until the beef is tender and easily falls apart.

Step 4: Remove the bay leaves. Shred the meat with two forks and stir it back into the cooking juices. Cover and let it rest for 5-10 minutes so the beef absorbs even more flavor. Serve with a slotted spoon.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika or a chipotle chile powder.
Use leftover barbacoa for tacos, burritos, or as a protein-packed salad topping.

If you don’t have a slow cooker, cook the beef in a covered Dutch oven at 300°F (150°C) for 3-4 hours until tender.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan over low heat or microwave until warmed through, adding a splash of broth if it seems dry. It also freezes well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

A close-up view inside a black slow cooker shows shredded beef in rich, dark reddish-brown sauce with visible oil glistening on the surface. The tender meat pieces are piled in the center with two metal forks stuck into them, their shiny silver handles rising out of the cooker. The texture of the meat looks soft and juicy, with fine strands and chunks mingled throughout, all resting in a small pool of thick, flavorful sauce at the bottom. The whole slow cooker is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for barbacoa?

Yes, chuck roast or brisket both work well because of their marbling and tenderness when slow-cooked. Avoid very lean cuts as they can become dry.

How spicy is this barbacoa recipe?

The chipotle chiles provide a moderate smoky heat, but you can adjust the number of chiles or add extra adobo sauce to increase the spiciness to your liking.