Make this recipe for Copycat Chipotle Barbacoa right in your slow cooker. This recipe has a few interesting ingredients to give its unique flavor.
Shredded beef is the best thing to come out of the slow cooker. Whether it be this chipotle barbacoa or my Beef and Onion Chuck Roast. Chuck Roast in the slow cooker always turns out tender.
Do you love Chipotle as much as I do? Then you will love this Copycat Chipotle Barbacoa recipe I make in my slow cooker.
We eat Chipotle one night a week, no joke. I LOVE their Barbacoa. If you don’t know what Barbacoa is, I would describe it as a Mexican shredded beef. When I make this at home I can eat it for lunch the next day too! You can see over at Chipotle’s Website (click on barbacoa) that my recipe has everything that they put in theirs!
What does Barbacoa mean?
Barbacoa means “Barbecue” in Spanish. It also describes the Mexican cooking of meat (beef or lamb) that has been slowly cooked with seasonings and is usually shredded. The dish barbacoa originated in Mexico.
How to make Chipotle Barbacoa in the crockpot:
Ingredients
- Beef Chuck Roast – Chuck roast has the most flavoring than other roasts and melts in your mouth!
- Chipotle Peppers in Adobo – This adds smoke flavor and HEAT! Don’t go crazy and add extra unless you can handle spicy foods.
- Ground Cloves – This is one flavor I was shocked was in barbacoa, but really makes it special and just like Chipotle.
- Other ingredients to not be forgotten – Sweet onion, garlic, cumin, bay leaves, oregano, salt, pepper, cooking oil and water (or beef broth).
Step-by-Step Directions
Step One – Sear your meat on both sides. Do this by heating a skillet over medium high heat, add a touch of cooking il. When the oil is hot, brown all the sides of your roast. Add the meat and other ingredients to your slow cooker.
Step Two -Place the lid on the slow cooker and cook on high for 5-6 hours or low for 8-10. This recipe has plenty of liquid so it’s a great recipe to leave all day without worrying that it will dry up and burn.
Step Three – Shred the meat with two forks and serve!
How do I make this less spicy?
- Barbacoa is made spicy by the chipotle peppers and is the main ingredient for the flavor of this recipe.
- If you can’t handle the heat you can cut this in half. If you omit this completely you will not have the true Chipotle flavored barbacoa.
Sides to make with Chipotle Barbacoa (more copycat recipes!)
- Copycat Chipotle Cilantro Lime Rice – really great for any Mexican meal.
- Copycat Chipotle Guacamole – I use this recipe often!
- Copycat Chipotle Fresh Tomato Salsa – Very colorful and flavorful this is Pico De Gallo
- Slow Cooker Pinto Beans – This is my spicy pinto bean recipe!
What can I do with this meat?
- Burritos
- Tacos
- Burrito Bowls
- Can even be put into enchiladas or quesadillas.
Recipes FAQs and Expert Tips
Barbacoa should melt in your mouth, it’s so tender! It has chipotle pepper flavoring along with a touch of cloves.
Using two forks, shred the beef right in the slow cooker. Discard any fatty pieces.
Chicken breasts or thighs can be used instead of a beef chuck roast. You will need to add more salt if you use chicken for it has less flavor than a chuck roast.
Yes! For this recipe, I really think it adds more flavor to the dish and makes it taste just like Chipotle’s Barbacoa.
If desired, after cooking lay a paper towel over the sauce to degrease it. Pull the paper towel away quickly and discard it.
The leftover meat can be stored in an airtight container in the fridge for 5 days or in the freezer for up to three months.
Yes! Sear your beef in the instant pot then then the rest of the ingredients (plus an extra 1/2 cup of water). Place the lid on the pot and seal, make sure your vent is on the closed position. Pressure cook on HIGH for 70 minutes. Let the pressure release naturally.
If you want a more authentic Mexican flavor, add a tablespoon of apple cider vinegar and the juice of half a lime. This will change the flavor from Chipotle’s recipe, though will taste more authentic.
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Chipotle Barbacoa Recipe
Equipment Needed:
Ingredients:
- 3 lbs. beef chuck roast
- 2 Tbsp. cooking oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried leaf oregano (not ground)
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cloves
- 2 bay leaves
- 2 garlic cloves minced
- 2 chipotle peppers minced(from a can of chipotle peppers)
- 1 Tbsp. adobo sauce (this is the sauce from the can of chipotle peppers)
- 1 cup diced onion
- 1/2 cup water (or beef broth)
Instructions:
- Heat a large skillet over medium-high heat. When the pan is hot add the oil. Brown the chuck roast on all sides, then add the roast to the slow cooker
- Sprinkle the roast with the salt, oregano, cumin and cloves. Add the bay leaves, minced garlic, onions, minced chipotle peppers, and adobo sauce (that's from the can of peppers) on top the roast. Add the water around the sides of the roast.
- Cover and cook on LOW for 8-10 hours or high for 5-6 hours, without opening the lid during the cooking time.
- When the roast is done cooking, remove and discard the bay leaves. Shred the meat with 2 forks. If the meat is really fatty, I do the shredding on a plate so I can pick out the fatty pieces and discard them. Add the shredded meat back into the juices in the slow cooker.
- Serve and enjoy!
How to Video:
Recipe Notes:
- Barbacoa is made spicy by the chipotle peppers and is the main ingredient for the flavor of this recipe.
- If you can’t handle the heat you can cut this in half. If you omit this completely you will not have the true Chipotle flavored barbacoa.
- Burritos
- Tacos
- Burrito Bowls
- Can even be put into enchiladas or quesadillas
- Chicken breasts or thighs can be used instead of a beef chuck roast.
- You will need to add more salt if you use chicken for it has less flavor than a chuck roast.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have made this recipe probably 50 times, and it is my go to when I am having people over or cooking for a crowd. The Barbacoa also makes great, delicious nacho meat at a Super Bowl party. Thank you for sharing the recipe!!
Turned out great!!! Yum! And full of flavor.
What do you think of trying this in an electric smoker instead of a crockpot?
Just made your recipe today and it’s so delicious! No changes made and no changes are needed! We let the meat cook for 9 hours and it was flavorful and tender. Great recipe!
Hi Sarah! I am serving this, along with the rice, guac, and Pico tonight!! But what type of cheese is that you have pictured atop the barbacoa? I think it would go well with cheese in a flour tortilla….
Monterey Jack. That is what Chipotle uses.
Dear Sarah, this looks wonderful! I would love to have this right now with cold glass of lemonade. Heaven! xo, Catherine
I am so glad you posted this recipe! We used to eat at Chipotle often when we lived in Columbus, but we don’t have one close where we live now. Now I can make it at home! 🙂
Yes, we do like Chipotle and I have a can waiting to be transformed into something delicious like this barbacoa recipe!
Cloves? Interesting! I need to try this…Pinned 🙂
I didn’t have ground clove so I used garam masala.
Love the idea of this restaurant favorite at home! The slow cooker makes it look so easy!
I know I have to try this!! One of my favorites! Great recipe, Sarah!!
I haven’t eaten in a Chipotle in years. This looks so amazing. My family is going to love it.
This looks absolutely delicious Sarah! Pinned and shared!
These look and sound AMAZING, yum!
xx Kelly
Sparkles and Shoes
Looks amazing, going to try your recipe! Nettie