✔ Updated · new copycat recipe with step photos
This copycat Chipotle barbacoa is spicy, smoky shredded beef braised low and slow with chipotle, garlic, cumin and a whisper of cloves until it falls apart. Twenty minutes of work, then the slow cooker does the rest.
How Do You Make Chipotle Barbacoa? (Quick Answer)
Brown 3 pounds of beef chuck chunks. Blend 3 to 4 chipotle peppers in adobo, 6 garlic cloves, 1 cup water or broth, cumin, oregano, a pinch of ground cloves, black pepper and salt. Pour over the beef with 3 bay leaves and slow cook on low for 8 to 10 hours, then shred in the juices.
At a glance
The one tip that matters: Brown the beef first. It feels like an extra step, but those dark edges give the sauce its deep, roasted flavor.
Why You'll Love This Barbacoa
- Fall-apart tender and juicy, with that spicy, smoky chipotle heat.
- Built around Chipotle's own ingredient list chipotle chili, cloves, bay leaf, cumin, garlic, oregano and black pepper.
- Hands-off twenty minutes of prep, then the slow cooker, oven or Instant Pot takes over.
- Feeds a crowd three pounds of beef makes about 8 generous bowls.
- Even better tomorrow it reheats beautifully and freezes for 3 months.
What Is in Chipotle’s Barbacoa?
Chipotle publishes the ingredients for its menu, and the barbacoa list is short: beef, chipotle chili, cloves, bay leaf, cumin, garlic, oregano, black pepper, salt, sunflower oil and water. No tomato, no sugar and no beer.
That's the list I built this copycat around. Canned chipotles in adobo bring the smoky chili, the cloves and bay give it that warm, slightly mysterious depth, and the long braise does the rest. The amounts are mine, since Chipotle doesn't publish its recipe.
Ingredient Notes
Exact amounts are in the recipe card below.
- Beef chuck roast: the shoulder cut, marbled and full of collagen. Brisket also works, but it can turn drier.
- Chipotle peppers in adobo: smoked, dried jalapeños in a tangy red sauce. One 7 oz can is enough, with a couple left over.
- Ground cloves: a tiny amount gives barbacoa its signature warmth.
- Mexican oregano and cumin: earthy and a little citrusy, they tie the beef to the rest of the bowl.
- Bay leaves: three dried leaves, removed before shredding.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Choose chuck. Chipotle uses beef shoulder, and chuck roast is the shoulder cut you can find in any store. Its fat and connective tissue melt during the long braise, which is what makes barbacoa so juicy.
- Go easy on the cloves. A quarter teaspoon is plenty. Cloves are the secret note in barbacoa, but a heavy hand makes the beef taste like holiday ham.
- Control the heat with the peppers. Three chipotles gives a medium kick. Use 4 for spicy, or 2 plus all the adobo sauce for a milder pot the kids will eat.
- Don't add more liquid. The beef releases plenty of juice. One cup is enough, and more just waters down the flavor.
- Shred in the juices. Shredding right in the cooker and letting it sit 10 minutes means every strand soaks up that sauce.
- Crisp it up for tacos. My favorite leftover trick: spread barbacoa on a sheet pan and broil 3 to 4 minutes until the edges crisp, then stuff it into tortillas.
Copycat Chipotle Barbacoa
8
servings20
minutes8
hours320
kcal8
hours20
minutesA copycat-style version of the barbacoa at Chipotle: chunks of beef chuck seared, then braised low and slow in a blended sauce of chipotle peppers in adobo, garlic, cumin, oregano, ground cloves, black pepper and bay leaves until it shreds with a fork. Slow cooker, oven or Instant Pot. Serves 8.
Ingredients
- For the Beef
3 pounds beef chuck roast, trimmed of large fat pieces and cut into 3-inch chunks
2 teaspoons kosher salt
2 tablespoons neutral oil (sunflower or canola)
- For the Braising Sauce
3 to 4 chipotle peppers in adobo sauce
2 tablespoons adobo sauce from the can
6 garlic cloves, peeled
1 cup water or low-sodium beef broth
2 tablespoons fresh lime juice (optional, not on Chipotle’s list)
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
1/4 teaspoon ground cloves
1 teaspoon black pepper
1/2 teaspoon kosher salt
3 bay leaves
Directions
- Sear and blend
- Pat the beef chunks dry and season all over with 2 teaspoons salt. Heat the oil in a large skillet or Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side, until deeply browned. Move each batch to the slow cooker.
- Blend the chipotle peppers, adobo sauce, garlic, water or broth, lime juice (if using), cumin, oregano, cloves, black pepper and 1/2 teaspoon salt until smooth.
- Pour a splash of the sauce into the hot pan and scrape up the browned bits, then pour everything over the beef. Tuck in the bay leaves.
- Braise and shred
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the beef falls apart when pressed with a fork (about 200°F inside).
- Remove the bay leaves. Shred the beef right in the cooker with two forks and stir it through the juices. Rest 10 minutes so it soaks them up.
- Serve with a slotted spoon in burrito bowls, burritos or tacos. Refrigerate leftovers in their juices within 2 hours, and reheat to 165°F.
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Slow Cooker, Oven or Instant Pot
Every method gets you there. Brown the beef first in all three.
| Method | Setting | Time | Notes |
|---|---|---|---|
| Slow cooker | LOW | 8 to 10 hours | Most hands-off; my favorite |
| Slow cooker | HIGH | 5 to 6 hours | Slightly less tender |
| Dutch oven | 300°F, covered | 3 1/2 to 4 hours | Deepest flavor; turn the beef halfway |
| Instant Pot | High Pressure | 60 min + 15 min natural release | Fastest; shred in the pot |
How to Serve Barbacoa
Build a burrito bowl with cilantro lime rice, black beans, salsa and a drizzle of my chipotle honey vinaigrette, or browse the rest of our Chipotle copycat recipes for every layer. It also makes great:
- Street tacos with diced onion, cilantro and lime
- Burritos and quesadillas
- Nachos with melted cheese and pickled jalapeños
- Salads with romaine, corn salsa and pico de gallo
Frequently Asked Questions
What cut of meat does Chipotle use for barbacoa?
Chipotle makes its barbacoa from beef shoulder. At the store, look for beef chuck roast, which is the same area of the animal and braises into tender, juicy shreds.
What is in Chipotle's barbacoa?
Chipotle lists beef, chipotle chili, cloves, bay leaf, cumin, garlic, oregano, black pepper, salt, sunflower oil and water. This copycat follows that list, with an optional splash of lime juice for brightness.
Is Chipotle barbacoa spicy?
Yes, it is one of the spicier proteins on the menu, with a smoky, medium heat. You can turn this homemade version up or down by changing the number of chipotle peppers.
Can I make barbacoa in the oven or Instant Pot?
Yes. In the oven, braise it covered in a Dutch oven at 300°F for 3 1/2 to 4 hours. In an Instant Pot, sear on Saute, then cook on High Pressure for 60 minutes with a 15 minute natural release.
How do I know when barbacoa is done?
It is done when the beef falls apart with almost no pressure from a fork, around 200°F inside. Beef is safe at 145°F, but chuck needs the long cook to turn tender.
How do I store and reheat barbacoa?
Keep it in its juices in a covered container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat in a covered pan with a splash of the juices until it reaches 165°F.
What is the difference between barbacoa and birria?
Both are slow-braised Mexican-style meats. Barbacoa is shredded and served fairly dry with a smoky chipotle flavor, while birria is usually stewed in a brothy, chile-rich consommé that is served on the side for dipping.
