Barbacoa Recipe + Video
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This crockpot Barbacoa Recipe delivers tender, slow-cooked beef infused with smoky chipotle peppers, warm cumin, garlic, and bright lime, braised until it falls apart in juicy, shredded strands. The sauce is deep, rich, slightly spicy, and packed with bold Mexican flavor that soaks into every bite. Pile it into tacos, burritos, rice bowls, or nachos and you’ll understand why this Chipotle copycat is wildly addictive.
Table of Contents
WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA
- Rich, smoky flavor just like the restaurant version
- Slow cooker does most of the work
- Makes a large batch for feeding a crowd
- Perfect for tacos, burritos, bowls, and nachos
- Tastes even better the next day
Barbacoa Recipe
There are a few things I always order at Chipotle. Barbacoa is one of them.
It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.
But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.
Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.
I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.
And this barbacoa recipe is always one of the stars.
The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.
Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!
BARBACOA IN CROCKPOT RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
- Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
- Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
- Cumin & Oregano: Classic Mexican seasoning combination.
- Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.
VARIATIONS
Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.
Mild Version: Use only 2 chipotle peppers.
Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.
Garlic Lovers: Increase the amount of garlic to 8 cloves.
SERVING SUGGESTIONS
- Pile into tacos with cilantro, onion, and lime.
- Build burrito bowls with cilantro lime rice and pinto beans.
- Make loaded nachos with queso blanco sauce.
- Stuff barbacoa chipotle into quesadillas or enchiladas.
- Enjoy over cauliflower cilantro lime rice with guacamole.
BARBACOA CHIPOTLE FAQ
There’s mild heat from the chipotle peppers, but you can easily adjust the amount to your liking.
No, but searing adds deeper flavor and helps lock in the juices. The final texture is much better if you take the extra time.
You can. The flavor actually improves overnight! To reheat, spread the shredded beef onto a sheet pan and warm gently in the oven.
Yes. Be sure to freeze the meat in the sauce to maintain the best texture.
Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.
That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.
Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.
And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.
It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.
DONNA’S PRO TIPS
- Don’t skip the sear if you want deeper flavor. It makes a difference in texture too.
- Cut the roast into chunks so it cooks evenly.
- Taste the sauce before adding the final salt. You may find you don’t need it.
- Let the shredded beef cook in the sauce for the last hour. The meat soaks up so much flavor that way.
- Skim excess fat if needed before serving. It keeps the sauce from being too greasy.
- Always finish with a squeeze of fresh lime. The acidity wakes everything up!
TOOLS NEEDED
- Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
- Blender or Food Processor: To make the sauce.
- Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
- Tongs: Helps with flipping the meat while searing.
- Two Forks for Shredding: It doesn’t take much effort!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Smoky shredded beef with chipotle peppers
- Slow cooker makes it easy
- Perfect for tacos, burritos, bowls, and nachos
- Chuck roast gives the best texture
- Flavor improves overnight
- Freezer-friendly
- Better than takeout
Chipotle Barbacoa (Slow Cooker Copycat) + Video
Equipment
Ingredients
FOR THE BEEF
- 4 pounds chuck roast, trimmed of excess fat and cut into 8 chunks
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
FOR THE SAUCE
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon fresh ground black pepper
- 1/8 teaspoon ground cloves
- 4 chipotle peppers in adobo sauce, from 1 can
- 1 tablespoon adobo sauce, from the can
- 1 cup chicken stock, or 1 cup water plus 1 teaspoon chicken base
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
Instructions
- PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
- MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
- SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
- TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
- SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
- SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
- SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
- FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
- SERVE: Serve hot in tacos, burritos, bowls, or salads.
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 April 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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!