FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Chipotle Barbacoa Recipe
• Ingredients & Substitutions
• How To Make Barbacoa
• My Recipe Tips
• Common Questions
• Storage Instructions
• Serving Suggestions
• My Tools For This Recipe
• Barbacoa Recipe (Chipotle Copycat) Recipe card
• More Easy Mexican Recipes
• Recipe Reviews

I love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole ). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.

Why You’ll Love My Chipotle Barbacoa Recipe

• Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
• Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
• Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
• Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.

Ingredients & Substitutions

Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card .

Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:

• Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast ). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
• Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
• Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
• Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth , but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
• Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
• Herbs & Spices – Dried oregano , ground cumin , ground cloves , sea salt, black pepper, and bay leaves . People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.

How To Make Barbacoa

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Blend the sauce . Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until the mixture is a smooth sauce/paste consistency.
2. Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)

1. Combine. Pour the sauce over the beef. Place the bay leaves on top.

1. Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
2. Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).

My Recipe Tips

• Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
• For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
• Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
• If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice , can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
• If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.

Common Questions

• What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
• Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs , but with a different cut of beef and more spices.
• Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos , so check out that post for oven-specific instructions.
• Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork , except with Mexican flavors.
• Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.

Storage Instructions

• Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
• Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
• Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
• Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.

Serving Suggestions

There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:

• Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole , and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad .
• Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
• Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas .
• Tacos – There are endless ways to make barbacoa tacos ! Use soft shells, crunchy cheese taco shells , jicama tortillas , hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole . My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes , and cilantro, either in corn tortillas or lettuce wraps.
• Enchiladas – Mix the beef with enchilada sauce , stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
• Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa , salsa verde , or even pineapple salsa ), cheese (any shredded cheese or even queso ), guac, sour cream, and fresh cilantro.

My Tools For This Recipe

• Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
• Slow Cooker – It has plenty of settings and all the time increments I need.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks) ▢
• 1/2 cup Beef broth (or chicken broth) ▢
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp) ▢
• 5 cloves Garlic (minced or coarsely chopped) ▢
• 2 tbsp Apple cider vinegar ▢
• 2 tbsp Lime juice ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 tsp Ground cloves (optional) ▢
• 2 whole Bay leaf ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker . Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 lb, or 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Barbacoa Recipe (Chipotle Copycat)

More Easy Mexican Recipes

If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Barbacoa Recipe (Chipotle Copycat)

Make fall-apart tender, flavorful barbacoa beef in your slow cooker! This barbacoa recipe is a Chipotle copycat that’s easy to make at home.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/copycat-chipotle-barbacoa-slow-cooker-low-carb-paleo/

Ingredients

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced or coarsely chopped)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
• 2 whole Bay leaf

Instructions

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker . Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

Maya’s Recipe Notes

Serving size: 1/4 lb, or 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Chipotle Barbacoa Recipe
• Ingredients & Substitutions
• How To Make Barbacoa
• My Recipe Tips
• Common Questions
• Storage Instructions
• Serving Suggestions
• My Tools For This Recipe
• Barbacoa Recipe (Chipotle Copycat) Recipe card
• More Easy Mexican Recipes
• Recipe Reviews

I love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole ). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.

Why You’ll Love My Chipotle Barbacoa Recipe

• Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
• Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
• Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
• Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.

Ingredients & Substitutions

Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card .

Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:

• Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast ). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
• Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
• Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
• Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth , but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
• Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
• Herbs & Spices – Dried oregano , ground cumin , ground cloves , sea salt, black pepper, and bay leaves . People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.

How To Make Barbacoa

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Blend the sauce . Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until the mixture is a smooth sauce/paste consistency.
2. Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)

1. Combine. Pour the sauce over the beef. Place the bay leaves on top.

1. Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
2. Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).

My Recipe Tips

• Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
• For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
• Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
• If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice , can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
• If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.

Common Questions

• What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
• Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs , but with a different cut of beef and more spices.
• Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos , so check out that post for oven-specific instructions.
• Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork , except with Mexican flavors.
• Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.

Storage Instructions

• Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
• Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
• Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
• Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.

Serving Suggestions

There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:

• Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole , and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad .
• Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
• Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas .
• Tacos – There are endless ways to make barbacoa tacos ! Use soft shells, crunchy cheese taco shells , jicama tortillas , hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole . My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes , and cilantro, either in corn tortillas or lettuce wraps.
• Enchiladas – Mix the beef with enchilada sauce , stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
• Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa , salsa verde , or even pineapple salsa ), cheese (any shredded cheese or even queso ), guac, sour cream, and fresh cilantro.

My Tools For This Recipe

• Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
• Slow Cooker – It has plenty of settings and all the time increments I need.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks) ▢
• 1/2 cup Beef broth (or chicken broth) ▢
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp) ▢
• 5 cloves Garlic (minced or coarsely chopped) ▢
• 2 tbsp Apple cider vinegar ▢
• 2 tbsp Lime juice ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 tsp Ground cloves (optional) ▢
• 2 whole Bay leaf ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker . Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 lb, or 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Barbacoa Recipe (Chipotle Copycat)

More Easy Mexican Recipes

If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Chipotle Barbacoa Recipe
• Ingredients & Substitutions
• How To Make Barbacoa
• My Recipe Tips
• Common Questions
• Storage Instructions
• Serving Suggestions
• My Tools For This Recipe
• Barbacoa Recipe (Chipotle Copycat) Recipe card
• More Easy Mexican Recipes
• Recipe Reviews

I love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole ). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.

Why You’ll Love My Chipotle Barbacoa Recipe

• Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
• Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
• Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
• Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.

Ingredients & Substitutions

Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card .

Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:

• Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast ). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
• Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
• Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
• Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth , but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
• Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
• Herbs & Spices – Dried oregano , ground cumin , ground cloves , sea salt, black pepper, and bay leaves . People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.

How To Make Barbacoa

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Blend the sauce . Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until the mixture is a smooth sauce/paste consistency.
2. Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)

1. Combine. Pour the sauce over the beef. Place the bay leaves on top.

1. Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
2. Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).

My Recipe Tips

• Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
• For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
• Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
• If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice , can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
• If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.

Common Questions

• What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
• Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs , but with a different cut of beef and more spices.
• Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos , so check out that post for oven-specific instructions.
• Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork , except with Mexican flavors.
• Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.

Storage Instructions

• Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
• Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
• Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
• Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.

Serving Suggestions

There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:

• Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole , and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad .
• Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
• Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas .
• Tacos – There are endless ways to make barbacoa tacos ! Use soft shells, crunchy cheese taco shells , jicama tortillas , hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole . My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes , and cilantro, either in corn tortillas or lettuce wraps.
• Enchiladas – Mix the beef with enchilada sauce , stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
• Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa , salsa verde , or even pineapple salsa ), cheese (any shredded cheese or even queso ), guac, sour cream, and fresh cilantro.

My Tools For This Recipe

• Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
• Slow Cooker – It has plenty of settings and all the time increments I need.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks) ▢
• 1/2 cup Beef broth (or chicken broth) ▢
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp) ▢
• 5 cloves Garlic (minced or coarsely chopped) ▢
• 2 tbsp Apple cider vinegar ▢
• 2 tbsp Lime juice ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 tsp Ground cloves (optional) ▢
• 2 whole Bay leaf ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker . Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 lb, or 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Barbacoa Recipe (Chipotle Copycat)

More Easy Mexican Recipes

If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Chipotle Barbacoa Recipe
• Ingredients & Substitutions
• How To Make Barbacoa
• My Recipe Tips
• Common Questions
• Storage Instructions
• Serving Suggestions
• My Tools For This Recipe
• Barbacoa Recipe (Chipotle Copycat) Recipe card
• More Easy Mexican Recipes
• Recipe Reviews

I love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole ). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.

Why You’ll Love My Chipotle Barbacoa Recipe

• Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
• Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
• Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
• Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.

Ingredients & Substitutions

Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card .

Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:

• Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast ). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
• Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
• Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
• Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth , but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
• Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
• Herbs & Spices – Dried oregano , ground cumin , ground cloves , sea salt, black pepper, and bay leaves . People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.

How To Make Barbacoa

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Blend the sauce . Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until the mixture is a smooth sauce/paste consistency.
2. Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)

1. Combine. Pour the sauce over the beef. Place the bay leaves on top.

1. Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
2. Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).

My Recipe Tips

• Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
• For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
• Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
• If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice , can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
• If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.

Common Questions

• What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
• Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs , but with a different cut of beef and more spices.
• Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos , so check out that post for oven-specific instructions.
• Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork , except with Mexican flavors.
• Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.

Storage Instructions

• Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
• Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
• Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
• Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.

Serving Suggestions

There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:

• Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole , and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad .
• Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
• Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas .
• Tacos – There are endless ways to make barbacoa tacos ! Use soft shells, crunchy cheese taco shells , jicama tortillas , hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole . My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes , and cilantro, either in corn tortillas or lettuce wraps.
• Enchiladas – Mix the beef with enchilada sauce , stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
• Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa , salsa verde , or even pineapple salsa ), cheese (any shredded cheese or even queso ), guac, sour cream, and fresh cilantro.

My Tools For This Recipe

• Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
• Slow Cooker – It has plenty of settings and all the time increments I need.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks) ▢
• 1/2 cup Beef broth (or chicken broth) ▢
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp) ▢
• 5 cloves Garlic (minced or coarsely chopped) ▢
• 2 tbsp Apple cider vinegar ▢
• 2 tbsp Lime juice ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 tsp Ground cloves (optional) ▢
• 2 whole Bay leaf ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker . Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 lb, or 1/12 entire recipe

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Barbacoa Recipe (Chipotle Copycat)

More Easy Mexican Recipes

If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes: