Copycat Chipotle Barbacoa

With thousands of positive reviews across my full menu of Chipotle Copycat recipes, I am uniquely positioned to help you create your best homemade Chipotle Barbacoa ever. I’ve been helping people create Chipotle copycat recipes for the last 10 years, and every recipe is tested and perfected to give you success each and every time.

If you can track down adobo sauce and ancho chili powder, you can make Chipotle Barbacoa. My favorite feature is that this is the EXACT SAME marinade Chipotle uses for their famous chicken and steak, too! Just blast everything in a blender or food processor until smooth, marinate, and pop it in your slow cooker. I also have a step for browning your roast, which I call “optional but recommended.” Any time you have a chance to add a brown crust to your meat, you’re adding flavor.

Use your spicy Barbacoa in tacos, burritos, quesadillas, salads, and bowls. Or, pair it with eggs for a spicy start to your day. Next up, try my famous Chipotle Chicken, Chipotle Steak, Carnitas, or even shredded tofu Sofritas. I’ve got all the salsas, all the sides, and a spot-on guacamole copycat, too.

Chipotle Barbacoa Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Adobo sauce: To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
• Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add them straight to the marinade (Culinary Hill may earn money if you buy through these links).
• Bay leaves
• Beef chuck roast
• Cloves
• Cumin
• Garlic
• Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
• Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram), but both taste great in this recipe.
• Salt and pepper
• Water: You can substitute chicken broth or beef broth, if desired.

How to Make Copycat Chipotle Barbacoa

1. To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).

2. Sprinkle beef liberally on both sides with salt and pepper. In a large skillet or Dutch oven,heat oil until shimmering over medium-high heat. Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.

3. Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves.

4. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.

5. Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with tortillas, onion, cilantro, and lime wedges.

Recommended Toppings

Toppings: Top your barbacoa bowl with lettuce, sour cream, shredded cheese, and serve with a side of flour tortillas for a fresh family dinner or delicious lunch.

Chipotle Braised Beef Barbacoa Recipe Variations

• To substitute dried ancho chiles:
  1. Remove stems and seeds from dried chiles (wearing gloves is recommended).
  2. In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
  3. Transfer to a medium bowl and add 4 cups (1 quart) water and 2 Tablespoons adobo sauce. Microwave on HIGH for 6 minutes. Drain well, then add the chiles to the food processor in step 1.
• To braise the Barbacoa in the oven:
  1. Preheat oven to 300 degrees. Sprinkle the beef liberally with salt and freshly ground pepper on both sides.
  2. Heat oil over medium-high heat in a Dutch oven or stock pot until shimmering. Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
  3. Top with marinade. Add water and bay leaves and cover. Transfer to oven and bake for 3 ½ hours, turning the beef every 30 minutes.
  4. Remove both bay leaves. Shred beef with two forks. Taste for seasonings, add more salt and pepper until it tastes just right, and serve.
• To simmer the Barbacoa on the stove:
  1. Sprinkle the beef liberally with salt and freshly ground pepper on both sides.
  2. Heat oil over medium-high heat in a Dutch oven or stock pot until shimmering. Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
  3. Reduce heat to medium-low. Top with marinade. Add water and bay leaves and cover. Cover and simmer for 3 ½ hours, turning beef every 30 minutes.
  4. Remove both bay leaves. Shred beef with two forks. Taste for seasonings, add more salt and pepper until it tastes just right, and serve.
• Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
  • Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Carnitas, Chipotle Sofritas
  • Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
  • Sauces: Chipotle Guacamole, Chipotle Tomato Salsa (Pico de Gallo), Chipotle Corn Salsa, Chipotle Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette

How to Store Copycat Chipotle Barbacoa

Store leftovers covered for up to 4 days.

How to Freeze Chipotle Barbacoa

The Barbacoa can be cooled and frozen for up to 2 months. Thaw overnight in the refrigerator. Or, make just the marinade ahead and freeze that for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe.

More Chipotle picks

Chipotle Copycat Recipes

Chipotle Cilantro Lime Rice (Copycat)

Chipotle Copycat Recipes

Chipotle Guacamole (Copycat)

Chipotle Copycat Recipes

Chipotle Corn Salsa (Copycat)

Chipotle Copycat Recipes

Chipotle Chicken (Copycat)

Chipotle Braised Beef Barbacoa

By Meggan Hill

You'll love this Chipotle Barbacoa Recipe! Start with an easy marinade, then slow cook the beef until it's meltingly tender. It tastes even better than the real thing!

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 8 servings (about 1 cup each)

Course Main Course

Cuisine Mexican

Calories 493

5 from 29 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the marinade:

• ▢ 3 cloves garlic
• ▢ 2 tablespoons adobo sauce (see note 1)
• ▢ 2 tablespoons ancho chile powder (see note 2)
• ▢ 2 tablespoons olive oil or rice bran oil (see note 3)
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons dried oregano (see note 4)
• ▢ 1/2 teaspoon ground cloves
• ▢ Salt and freshly ground black pepper

For the beef:

• ▢ 1 (4 to 5 pound) boneless beef chuck roast
• ▢ Salt and freshly ground black pepper
• ▢ 2 tablespoons olive oil or rice bran oil
• ▢ 2 cups water
• ▢ 2 bay leaves

Cook ModePrevent your screen from going dark

Instructions 

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• Sprinkle beef liberally on both sides with salt and pepper. In a large skillet or Dutch oven, heat oil until shimmering over medium-high heat.
• Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
• Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.
• Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

Recipe Video

Notes

1. Adobo sauce: To make your own adobo sauce, whisk together 1 Tbsp. tomato paste, 1 Tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. EACH smoked paprika and cayenne powder), ½ tsp. ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
2. Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
3. Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
4. Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
5. Yield: This recipe makes 8 generous servings.
6. Storage: Store leftovers covered for up to 4 days.
7. Freezer: The Barbacoa can be cooled and frozen for up to 2 months. Thaw overnight in the refrigerator. Or, make just the marinade ahead and freeze that for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe.

Nutrition

Serving: 1 cupCalories: 493kcalCarbohydrates: 3gProtein: 44gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 156mgSodium: 993mgPotassium: 822mgFiber: 1gSugar: 0.3gVitamin A: 649IUVitamin C: 1mgCalcium: 68mgIron: 6mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill