This Chipotle Barbacoa is tender beef slow-cooked in a smoky, savory sauce until it’s fall-apart tender. It’s a copycat of the popular restaurant dish, perfect for tacos, burritos, nachos, or any Mexican-inspired meal.
Why You’ll Love This Recipe
This recipe combines deep, smoky flavors with a touch of spice and tang from chipotle peppers and apple cider vinegar. The slow-cooked beef becomes incredibly tender and juicy, making it versatile for multiple dishes. Whether you’re preparing a weeknight dinner or meal prepping for the week, this barbacoa delivers rich flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
3 pounds beef roast such as chuck, beef shoulder, or brisket
Salt and pepper to taste
1/2 cup finely chopped onion
1/3 cup apple cider vinegar
1 tablespoon finely chopped garlic
2 canned chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup beef broth
Juice of 1 lime
Directions
Cut the beef roast into large chunks and season with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Sear the beef pieces on all sides until browned.
In a blender, combine onion, garlic, chipotle peppers, apple cider vinegar, beef broth, lime juice, cumin, oregano, cloves, and black pepper. Blend until smooth.
Transfer the seared beef to a slow cooker and pour the blended sauce over the top.
Cook on low for 8 hours, or until the beef is tender and easily shredded.
Shred the beef with two forks and mix with the sauce before serving.
For a spicier version, add 1–2 more chipotle peppers.
For a milder dish, use only one pepper and remove the seeds.
Swap beef roast for brisket or rump roast for a different texture.
Use chicken for a lighter variation of barbacoa.
Serve in burrito bowls, tacos, nachos, or enchiladas for variety.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze portions in freezer-safe containers for up to 2 months.
Reheat gently in a skillet over medium heat or in a slow cooker until warmed through.
FAQs
What is barbacoa made of?
Barbacoa is made with a well-marbled cut of beef slow-cooked with spices and chipotle peppers until tender and easy to shred.
Can I use other meats for barbacoa?
Yes, chicken, lamb, or goat can be used, though beef is traditional in the U.S.
How do I make barbacoa less spicy?
Use fewer chipotle peppers and remove the seeds to reduce heat.
Can I prepare this in the oven instead of a slow cooker?
Yes, bake at 300°F (150°C) in a covered dish for 4–5 hours until tender.
How do I store leftover barbacoa?
Store in an airtight container in the refrigerator for 3 days or freeze for up to 2 months.
What sides go well with barbacoa?
Serve with rice, beans, tortillas, or fresh salads.
Can I make barbacoa ahead of time?
Yes, it can be cooked a day in advance and reheated, which can enhance the flavors.
How do I thicken the sauce?
Simmer shredded beef with the sauce on medium heat until it reduces to your desired consistency.
Is barbacoa gluten-free?
Yes, this recipe is naturally gluten-free if all ingredients are verified.
How can I serve barbacoa for a crowd?
Serve in a buffet style with tortillas, rice, beans, and toppings for a DIY taco or burrito bar.
Conclusion
This Chipotle Barbacoa is a flavorful, slow-cooked dish that brings restaurant-quality Mexican flavors to your home kitchen. Its versatility makes it ideal for tacos, burritos, nachos, or even simple bowls. With a tender, juicy texture and smoky, savory sauce, it’s sure to become a favorite for family meals or meal prep.
Tender beef slow-cooked in a smoky, savory chipotle sauce, perfect for tacos, burritos, nachos, or Mexican-inspired bowls.
Ingredients
1 tablespoon vegetable oil
3 pounds beef roast (chuck, shoulder, or brisket)
Salt and pepper, to taste
1/2 cup finely chopped onion
1/3 cup apple cider vinegar
1 tablespoon finely chopped garlic
2 canned chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup beef broth
Juice of 1 lime
Instructions
Cut beef roast into large chunks and season with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Sear beef on all sides until browned.
In a blender, combine onion, garlic, chipotle peppers, apple cider vinegar, beef broth, lime juice, cumin, oregano, cloves, and black pepper. Blend until smooth.
Transfer seared beef to a slow cooker and pour blended sauce over it.
Cook on low for 8 hours, until beef is tender and easily shredded.
Shred beef with two forks and mix with sauce before serving.
Notes
Add 1–2 more chipotle peppers for extra heat, or reduce to one for a milder flavor.
Swap beef roast for brisket or rump roast for different texture.
Use chicken for a lighter variation of barbacoa.
Serve in burrito bowls, tacos, nachos, or enchiladas.
Refrigerate leftovers up to 3 days; freeze for up to 2 months.
