Chipotle Barbacoa Copycat Recipe (Slow Cooker Friendly!)
If you dream about that tender, juicy, slightly spicy beef from Chipotle, you’re in the right place. This Chipotle Barbacoa copycat recipe lets you make a big batch at home with simple ingredients and a slow cooker or Instant Pot. You’ll get the same bold flavors you love: smoky, tangy, a little bit spicy, and melt-in-your-mouth shredded beef…without having to leave your kitchen.What Is Chipotle Barbacoa?
Chipotle Mexican Grill is known across the USA for its big burritos, build-your-own bowls, and fresh, customizable toppings. One of the most-loved proteins on the menu is their rich, slow-cooked barbacoa beef. Barbacoa at Chipotle is:- Deeply flavorful – smoky chipotle peppers, warm spices, and garlic.
- Fall-apart tender – cooked low and slow until it shreds with a fork.
- Juicy and tangy – thanks to a punch of lime and vinegar.
- Versatile – perfect in burritos, tacos, rice bowls, salads, and quesadillas.
Copycat Chipotle Barbacoa: Why You’ll Love This Version
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| Tender, smoky Chipotle-style barbacoa beef made at home in the slow cooker—perfect for tacos, burritos, and bowl |
- Easy – toss everything in the slow cooker and let it do the work.
- Budget-friendly – uses chuck roast or similar cuts that are usually cheaper.
- Meal prep gold – makes a big batch that reheats beautifully.
- Customizable – control the heat, salt, and richness to suit your taste.
Ingredients for Chipotle Barbacoa Copycat
Servings: About 8 servings (perfect for meal prep or a family dinner)Prep Time: ~20 minutes
Cook Time (Slow Cooker): 6–8 hours on LOW or 4–5 hours on HIGH
Total Time: 6.5–8.5 hours (mostly hands-off)
Beef
- 3–3.5 lbs beef chuck roast (or beef shoulder), trimmed of excess hard fat
- 2 Tbsp vegetable oil or avocado oil (for searing, optional but recommended)
- 1 1/2 tsp kosher salt (plus more to taste at the end)
- 1 tsp black pepper
Barbacoa Sauce
- 3–4 chipotle peppers in adobo, plus 2 Tbsp of the adobo sauce (from a 7 oz can)
- 1 medium white or yellow onion, roughly chopped
- 5–6 cloves garlic, peeled
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup apple cider vinegar (or white vinegar)
- 3/4 cup beef broth (or water with 1/2 bouillon cube)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 1/2 tsp ground coriander (optional but tasty)
- 1–2 tsp smoked paprika (for extra smoky flavor)
- 2 bay leaves
- 1–2 tsp brown sugar or honey (optional, just to balance the acidity)
To Serve (Optional but Recommended)
- Warm flour or corn tortillas
- Cilantro-lime rice
- Black beans or pinto beans
- Shredded cheese
- Sour cream or plain Greek yogurt
- Fresh cilantro, salsa, guacamole, pico de gallo, lettuce, lime wedges
Food Safety First
A few quick but important notes:- Cook beef to at least 145°F for food safety, but for shredded barbacoa, you want it much higher (around 195–205°F) so the connective tissue breaks down and becomes tender.
- Use a food thermometer to check the thickest part of the roast.
- Refrigerate leftovers within 2 hours of cooking.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Step-by-Step: How to Make Chipotle Barbacoa (Slow Cooker)
Step 1: Prep the Beef
1. Trim any large, thick pieces of hard fat from the beef roast. A little marbling is good—it keeps the meat juicy.2. Cut the roast into 3–4 large chunks. This helps it cook more evenly and shred better.
3. Pat the pieces dry with paper towels, then season all sides with the salt and pepper.
Step 2: Brown the Meat (Optional but Adds Flavor)
1. Heat the oil in a large skillet over medium-high heat.2. When the oil is hot and shimmering, add the beef pieces in a single layer (don’t crowd the pan; work in batches if needed).
3. Sear each side for about 2–3 minutes, until nicely browned.
4. Transfer the browned beef into your slow cooker.
If you’re short on time, you can skip this step and place the seasoned beef directly in the slow cooker—but browning adds a rich, deep flavor that’s worth the extra few minutes.
Step 3: Make the Barbacoa Sauce
In a blender or food processor, combine:- Chipotle peppers and adobo sauce
- Onion
- Garlic
- Lime juice
- Apple cider vinegar
- Beef broth
- Cumin, oregano, coriander, smoked paprika
- Brown sugar or honey (if using)
Step 4: Slow Cook the Barbacoa
1. Pour the blended sauce over the beef pieces in the slow cooker.2. Add the bay leaves, tucking them into the sauce.
3. Cover and cook:
- LOW for 6–8 hours (best texture), or
- HIGH for about 4–5 hours
Step 5: Shred and Finish the Sauce
1. Remove the bay leaves and discard.2. Transfer the beef to a large bowl or cutting board. Let it cool slightly so it’s easier to handle.
3. Use two forks to shred the beef into bite-sized pieces.
4. Skim off excess fat from the top of the cooking liquid in the slow cooker, if desired.
5. Return the shredded beef to the slow cooker and stir it into the sauce so it soaks everything up.
6. Taste and adjust seasoning:
- More salt for overall flavor
- More lime juice for brightness
- A pinch of sugar if it’s too tangy or sharp
Step 6: Serve Your Barbacoa
Serve your Chipotle-style barbacoa:- In burritos with rice, beans, cheese, and salsa
- In tacos with onions, cilantro, and lime
- Over a burrito bowl with salad greens, guac, and corn salsa
- On nachos or in quesadillas
Quick Instant Pot Barbacoa Option
Want dinner faster? Here’s how to make this barbacoa in a pressure cooker.1. Sauté: Use the sauté function to brown the seasoned beef in oil on both sides.
2. Blend the sauce as described above and pour it over the beef. Add bay leaves.
3. Pressure Cook: Seal and cook on HIGH pressure for 55–60 minutes, then let the pressure release naturally for 15 minutes before venting.
4. Shred the beef, return it to the pot, and stir into the sauce. Adjust seasoning as needed.
Always follow your Instant Pot or pressure cooker manual for safety and minimum liquid requirements.
Easy Shortcuts & Time-Saving Tips
Want to make this even simpler for busy weeknights?- No-sear version: Skip browning the beef. Just season, sauce, and cook. Still delicious.
- Pre-chopped veggies: Use pre-chopped onions and jarred minced garlic to save time.
- Milder version for kids: Start with just 1–2 chipotle peppers, then add hot sauce at the table for spice-lovers.
- Freezer meal prep: Add raw beef chunks and blended sauce to a freezer bag. Freeze flat. Thaw overnight and dump into the slow cooker in the morning.
Approximate Nutrition (Per Serving)
These numbers are estimates and will vary based on your exact ingredients and portion size. For about 1/8 of the recipe (meat only, no tortillas or toppings):- Calories: ~260–290
- Protein: ~26–28 g
- Fat: ~15–18 g
- Carbs: ~3–5 g
- Fiber: ~1 g
- Sugars: ~1–2 g
- Sodium: varies based on broth and salt added (estimate 550–700 mg)
Allergy-Friendly & Special Diet Swaps
Gluten-Free
The barbacoa itself is naturally gluten-free if you:- Use gluten-free beef broth or stock.
- Check that your chipotles in adobo are gluten-free (most are, but labels can vary).
- Corn tortillas
- Rice or cauliflower rice
- Gluten-free tortilla chips
Dairy-Free
The meat and sauce are dairy-free. Just avoid dairy toppings like sour cream and cheese. Use:- Dairy-free cheese shreds (optional)
- Guacamole, salsa, and fresh veggies
Paleo / Whole30-ish
- Use a no-sugar-added chipotle in adobo (or substitute dried chipotle powder and extra broth).
- Skip the brown sugar or honey.
- Use compliant broth.
- Serve over cauliflower rice or salad greens.
Vegan / Vegetarian Option
The original dish is beef-based, but you can use the same seasoning profile:- Replace beef with jackfruit (canned young green jackfruit in brine), shredded mushrooms, or a firm meat substitute.
- Use vegetable broth.
- Cook on the stove or in a skillet until tender and flavors have soaked in (cooking time will be much shorter than beef).
How to Use Leftover Barbacoa
If you’re anything like me, you’ll be sneaking bites straight from the fridge. But here are some more polished ideas:- Barbacoa quesadillas – beef + cheese in a skillet until crispy.
- Breakfast tacos – scrambled eggs, barbacoa, and salsa.
- Loaded baked potatoes – top a baked potato with barbacoa, cheese, and sour cream.
- Barbacoa nachos – tortilla chips, cheese, beans, and your favorite toppings.
Let’s Chat: Your Turn to Make Barbacoa
If you try this Chipotle Barbacoa copycat recipe, I’d love to hear how you served it:- Did you go classic with burrito bowls?
- Did your family prefer tacos or quesadillas?
- Did you tweak the heat level?
Important Disclaimers
- This is a homemade copycat recipe created for educational and entertainment purposes. It is not endorsed by, directly connected with, or representing Chipotle Mexican Grill in any way. I do not claim to know or use their actual proprietary recipe or methods.
- All product names, logos, and brands are property of their respective owners and are used here for identification and comparison purposes only.
- Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases if you buy through our Amazon links. This comes at no extra cost to you and helps support the site.
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