Chipotle Barbacoa Recipe (Copycat) + Video
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Chipotle Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow cooked in a spectacular spicy adobo sauce, creating perfectly moist and tender Mexican shredded beef with an incredible combination of flavors. With this amazing copycat Chipotle barbacoa recipe, it can be a reality for you too!
Chipotle Barbacoa
Over the last few years, I have created make-at-home versions for many of our favorite Chipotle recipes — from meats to sides and toppings.
I especially love to develop homemade versions of their fabulous proteins because they can be used in so many ways!
After so much success with steak, chicken, and pork carnitas, we obviously needed to tackle this Chipotle barbacoa recipe.
What is Barbacoa at Chipotle?
Barbacoa at Chipotle is made from tender and moist seared beef that’s been braised in an incredible blend of adobo, lime, cumin, garlic, and oregano.
This slow-cooked masterpiece can be added to tacos, salads, bowls, and more!
Recipe Video
To see us make copycat Chipotle barbacoa from start to finish, watch the video in this post!
The name barbacoa actually refers to the cooking method and not the cut of meat! It originated in the Caribbean and is also where we get the word “barbecue.”
Burritos loaded with pico de gallo, cilantro lime rice, guacamole, and (of course) this shredded beef will be the star of any Mexican dinner party!
Ingredient Notes and Substitutions
- Beef – The best cut of beef for homemade Chipotle barbacoa is chuck roast. It has enough fat to keep the beef moist during the slow cooking process, and it adds plenty of flavor as well.
- Kosher Salt – Sea salt is the closest substitute, but do not try to use table salt!
- Bay Leaves – An essential component of Mexican cooking, these add subtle herbal flavor while also deepening the natural flavor of the meat.
- Sauce – This spicy, savory, and tangy blend of ingredients thickens as it cooks and coats every piece with barbacoa chipotle deliciousness!
Barbacoa Chipotle Recipe Tips and Tricks
- Rinse the uncooked roast in cold water and pat dry.
This helps keep the meat from steaming and allows it to sear, giving you a fantastic flavor and crisp coating on the outside of the roast.
- To prepare the sauce without a blender:
With a sharp knife, mince the garlic and chipotle peppers as finely as you can. Combine sauce ingredients in a bowl and mix until well combined.
- Sear the meat before placing it in the slow cooker.
As a result, it adds another layer of flavor to Chipotle barbacoa.
While you can skip this step, I highly recommend taking the extra 15 minutes to do it. Trust me — the flavor is worth it!
Cast iron or stainless steel are great alternatives to the Dutch oven.
Chipotle Barbacoa FAQ
What is the difference between Chipotle barbacoa and carnitas?
Barbacoa is typically made with beef, but it’s also sometimes made with goat or lamb. Carnitas is always made with pork.
What is barbacoa at Chipotle good with?
Honestly, everything! Add it to burritos, tacos, nachos, quesadillas, salads, and more. You could even pile it onto buns for sandwiches and sliders.
Basically, any way that you would use carnitas or pulled pork is also a great option for barbacoa chipotle beef.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Copycat Recipes
Chipotle Barbacoa Recipe (Slow Cooker Copycat) + Video
Equipment
Ingredients
- 2 teaspoons kosher salt, divided
- 4 pounds chuck roast, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
Sauce
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoons ground black pepper
- 1/8 teaspoon ground clove
- 4 chipotle peppers, from a can, packed in adobo sauce
- 1 tablespoon adobo sauce, from the chipotle pepper can
- 1 cup chicken broth, or 1 cup water and 1 teaspoon chicken base
- 1/4 cup fresh lime juice
Instructions
- Prepare roast. Make sure all visible fat is trimmed. Rinse the uncooked roast in cold water and pat dry with paper towels. This helps keep the meat from steaming and allows it to sear so you get an amazing flavor and crisp coating on the outside of the roast. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
- In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook’s note.
- Warm a Dutch oven or heavy bottom pot over medium-high heat, until water dripped over top sizzles. Add the oil. Sear all sides of cut beef. Don’t skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. Set slow cooker temperature to high. Pour the blended sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
- After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
- To create burrito: Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla. Additional toppings of Chipotle’s Copycat Guacamole, sour cream and cheddar cheese are also exceptional. *Click on link for recipes
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published January 2021, updated and republished June 2023
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We were excited to find your barbacoa recipe that is like Chipotle's and even more excited to see the other items you have developed to go with it too! Now we are planning our next office party like the bar you did and think it will be great. Thanks for the great recipe's;-)
Awesome! Let us know how it goes. Enjoy.
The recipe says to reserve 1tsp salt but then never says where to add it.
Except that yes, it does. "taste, and add additional teaspoon of salt (as needed)"
After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (as needed)
It is included in the 4th paragraph of prep, second sentence.
I believe you add the additional salt (if needed) after shredding the meat and combining
it with the sauce, but before the last hour of cooking.
Wow… I used 4 CANS of chipole peppers in adobe….. reading fail… WAY too spicy
Oh yes. That would be awful. 4 chipotle peppers from 1 can. I would try it again, it is definitely worth it! Enjoy.
*in Nelson's voice while pointing at you* HA HA.
HA HA *IN NELSON'S VOICE WHILE POINTING AT YOU*
Hahahahaha
I did the same thing! I have made it again since then with the correct amount and it is delicious. Tastes just like Chipotle.
The smell will knock you back about 10 feet. Very strong! Doesn't remind me of chipotle's barbacoa at ALL.. 🙁 Followed instructions to a T!
Wow, we have served this recipe to our Chipotle lovin' southwestern friends many times and it is always amazing. I am sorry to hear you had trouble. I would be more than happy to walk you through the recipe and see where it went wrong.
That was a very cool and helpful response. I'm a little curious to try this but my wife isn't into spice as much as I am.
this is not barbacoa shedded beef yes and Im sure it is good but not barbacoa. Barbacoa is made with cheek meat salt and a little garlic that ia all
I just made this tonight and it is fabulous! Thank you for the recipe! Sure beats the price at Chipotle.
Absolutely delish! Making this for the third time in six weeks. As a Chipotle addict, this is the real deal and saves me so much $$$. Thanks!!
this was the review i was looking for, as some copycat recipes dont always taste the same.
Hi Donna, I made this earlier tonight, and loved it! I have a question though: I have a bunch of boneless skinless chicken breast laying around, and was wondering if I could substitute that for the chuck?
I am so happy you loved it! I would totally try it with the chicken. Let us know how it goes. I am thinking of doing the same. Enjoy!
I had a ton of extra sauces in the crockpot so I put a couple of chicken breasts in as well. Both the beef and the chicken tastes superb.
I'm thinking of trying with pork….
Loved the recipe, but will try cutting down on the chipotles next time. I loved it, but spice-phobic hubs was spice phobic. My son who claims to hate spicy at a lot of it, though (as well as the cilantro lime rice). We served ours as burrito bowls/salads as we didn't have tortillas large enough for the burritos.
Susan, I am so happy you all loved it. It would be perfect as a burrito bowl or salad too.
bay leaves: fresh or dried?
thanks
Dried Bay Leaves. Enjoy!
I've made the barbacoa about 4 times now, and it's been delicious every time, and so tender. For a friend who likes his barbacoa spicy I sometimes add an extra chipotle pepper, but for me the recipe as written is just right. I love to serve it with the Cilantro Lime Rice.
Please stop posting these fabulous Chipotle copykat recipes. My husband has done very well with investing in Chipotle stock. Do you not care if I ever get to retire?
No. Nobody cares about your retirement. We are all worried about our own. Keep the recipes coming!
No. No one cares about your retirement. We are all worrying about our own. Keep the recipes coming!
I'm 8 hours from a Chipotle, you weren't getting my custom anyway.
Oy, please tell me you're joking or you're one selfish sob
lol, like a recipe will stop people from going to Chipotle! I hope that wasn't a serious post…some people!
JEEZ PEOPLE !!!! It's called HUMOR. Type the word "humor" in the Google machine and check out the results. Like our old friend The Joker always asks. "Why so seriousssssss ?" 😀
My new favorite recipe!!!
Made it today, and it was AWESOME. I used about half of the garlic (personal preference) and a new pepper-flavored apple cider vinegar that had at the store. Fantastic!!
All I need now is their corn salsa recipe and I'm in heaven!
YES! That's what i want, too!
Oh that's easy. I've been making it for years. I use 4 cans corn (drained), about 1/2 bunch cilantro (chopped), 1 jalapeno (seeded and finely chopped), about 1/4 medium red onion (finely chopped). Combine. Add freshly ground black pepper, about 1/4 teaspoon salt (to taste) and….the secret ingredient….about 2 to 3 tablespoons sugar (to taste). I always get compliments on it when I take it to potluck dinners. Sorry for all the "about" and "to taste" but that's how I cook. 🙂
It's in my crockpot now and there are no words for how amazing my house smells!
Do you think this would work if i made the sauce and used chicken breast instead of roast?
It will work, but of course the flavor will be different and watch your cook time. Let us know how it goes. Enjoy!
Excellent recipe… crockpot makes all the difference.
Roger Biduk
I'm about 5 hours into it (smells awesome). My question is, it seems to make a lot of "juice" more than sauce. Did you thicken yours at the end?
Once you pull the meat apart it will absorb the juices. Enjoy!
Can you please give me recommendations for slow cooker? I don't have any but would love to try this. I want something healthy, so no teflon cover pls
Please recommend a slow cooker. I am new to this and lots of choices outhere.
I used pork and added 2 thinly sliced onions and it was wonderfu;l. Thanks.
Both are great(beef & Pork) or mix them up together….Mexican restrurants will usually give you a choice of "Beef or Pork" in any recipe …I'm more a "pork girl", when it comes to these or enchillatas…
We moved to New Zealand last year and Chipotle is one of the things we miss most about the states! Thanks for sharing, can't wait to try this!
This was so good… and almost exactly like Chipotle's. Especially the next day. Also so easy.
How much meat did you use?
How much meat are you supposed to use?
Your answer is in line 2 of the ingredients list in the recipe above.
Clearly states in the recipe: 3 to 4 lb chuck roast!