Barbacoa is a deliciously spiced shredded beef dish that can be used to make tacos as well as burrito bowls. This easy Copycat Chipotle Barbacoa Recipe allows even the toughest cuts of beef turn out tender and juicy.
Copycat Chipotle Barbacoa Beef Recipe
Traditionally, beef, lamb or goat is used when making barbacoa in Mexico.
In the USA we typically use some type of beef roast such as chuck roast, round roast, rump roast, brisket or other types of beef roasts such as beef shoulder that can be slow cooked in a crock pot. No matter what type of beef roast you choose the crockpot will make it fall apart tender.
Ingredients for Crockpot Copycat Chipotle Barbacoa Recipe:
Beef chuck roast or brisket cut into large chunks – you can use just about any type of beef roast for this recipe. They all will become fall apart tender in the crockpot.
Beef Broth – while the cooking roast will give off juices while it’s cooking you’ll want to add a bit of beef broth to keep the beef from drying out when it first starts cooking.
Chipotle Chilies in Adobo Sauce – use both the chiles and the sauce for this recipe.
Apple Cider Vinegar – if you don’t have apple cider vinegar you can also use white vinegar.
Lime Juice – use fresh lime juice or bottled lime juice.
Fresh Garlic – mince whole garlic cloves or use minced jarred garlic.
Spices and Seasonings including oregano, ground cumin, salt, black pepper, ground cloves and bay leaves.
Check out the FAQ section below for other ingredient swaps for this recipe.
Directions to make slow cooker Beef Barbacoa:
Cut the beef roast into 7 or 8 large chunks and place in the crockpot.
In a blender, combine the beef broth, Chipotle chiles, Adobo sauce, apple cider vinegar, lime juice, garlic, oregano, cumin, salt, black pepper and cloves. Puree until smooth.
Pour the contents of the blender over the beef in the crockpot.
Toss the pieces of beef to coat in the sauce mixture.
Push the bay leaves down into the liquid in the crockpot.
Cook the beef in the crock pot on high approximately 4 to 6 hours (depending on the size of the pieces) or 8 to 10 hours on low until they are tender.
Remove the bay leaves from the sauce.
Use two forks to shred the beef. You can remove the pieces from the crockpot and place them on a cutting board to make shredding easier.
Return the shredded beef to the crockpot and stir to coat the shredded meat with the sauce.
When ready to serve, use a slotted spoon to remove the shredded meat.
How to store crockpot beef barbacoa:
This easy beef recipe can be stored in an airtight container in the refrigerator for 5 to 6 days.
It can also be stored up to three months in the freezer. Portion out the meat into individual or family serving sizes and place in a freezer container or a freezer storage bag. Don’t forget to mark the name of the recipe and the date on your container or storage bag.
Reheating Instructions:
Microwave: The easiest way to reheat this beef is to place in a microwave safe bowl and heat on high for 45 seconds to one minute (if unfrozen) and 2 to 3 minutes if it’s frozen.
Stir the meat and continue to microwave on high 30 to 45 seconds at a time until the meat reaches the temperature you prefer.
Saucepan: Place the meat and any sauce into a saucepan. If there isn’t much sauce I like to add a tablespoon or two of water so the meat doesn’t stick to the pan. Heat on low for 3 to 5 minutes, stirring occasionally, until hot.
If frozen it will take a few minutes longer to reheat as the meat will need to thaw first. Place your frozen barbacoa beef into a sauce pan and add 2 to 3 tablespoons of water. Turn the heat to low or low-medium heat.
Stir to break up the frozen shredded beef. Continue to heat on low until the meat reaches the desired temperature.
What is beef barbacoa meat served with?
This copycat Chipotle barbacoa meat can be served up in so many different types to make your favorite Mexican recipes! Here are the ways we love to eat this beef:
Tacos – we love to serve this beef in hard shells or in soft tortillas (flour tortillas or corn tortillas). Try topping the shredded beef with a squeeze of lime, some Pico de Gallo and a bit of fresh cilantro on top.
Burritos – place the shredded barbacoa and your favorite toppings into the center of a large flour tortilla. Fold and roll up then enjoy your delicious hand held meal.
Burrito Bowl – I love to make a burrito rice bowl with this meat. You can use your favorite type of rice (white rice, brown rice or my favorite cilantro lime rice) to build this bowl. Make this a low carb / keto meal by using cauliflower rice instead of higher carb rice.
Add your favorite toppings such as fresh salsa or Pico de Gallo, sliced red onion, cheese (cheddar, Monterey Jack, Colby, or crumbled Cotija cheese), avocado slices or guacamole and beans (black beans, pinto beans or refried beans).
Salad Bowls – these are similar to a rice bowls or even a taco salad but the rice has been swapped out for your favorite salad greens. I like to top my salad bowls with a drizzle of ranch dressing or a bit of sour cream.
Quesadillas – Fill half of your favorite type of tortillas with plenty of cheese and the shredded barbacoa meat. Fold the tortilla over and toast the folded tortilla in a large skillet. Once the cheese has melted and the tortilla is lightly browned remove from the heat and cut into wedges.
Enchiladas – use this shredded beef as a swap for the chicken in this Chicken Enchilada recipe. The barbacoa beef tastes delicious with the enchilada sauce.
What seasonings are used for barbacoa beef?
Traditionally, spices are combined with chipotle peppers in adobo sauce to make the marinade that the beef that will be slow cooked in.
Vinegar and lime are added to help tenderize the meat.
Spices include oregano, cumin and bay.
The one spice that people are tempted to leave out is the addition of a small amount of ground cloves. Even just a half teaspoon of ground cloves deliciously blends with the other flavors in the marinade, so you won’t want to leave it out.
Ingredient Swaps for Beef Barbacoa:
Chipotle chiles in adobo sauce: this adds a bit of heat along with a smokey flavor to this recipe.
If you don’t have any on hand, and can’t find them in your local grocery stores, then try substituting a tablespoon of Tabasco chipotle hot sauce in its place.
If you don’t have Tabasco chipotle hot sauce then a 50/50 mix of smoked paprika and cayenne pepper can be used. Try a 1 teaspoon of each in the marinade along with a teaspoon of chili powder.
Beef Broth – don’t have beef broth on hand? You can swap it out for chicken broth or vegetable broth. Using another flavor of broth won’t affect the final result of the recipe. You can even add plain water if you don’t have any broth available.
Other uses for the crockpot barbacoa beef recipe marinade:
This marinade also tastes delicious with pork as well as chicken!
Use the same directions as above except replace the beef roast with your favorite type of pork roast. Cook in the crockpot until tender. It makes a deliciously flavored pork that is different than the flavor you would get with pork carnitas.
For chicken, use boneless chicken breasts or thighs in place of beef. These may not need to cook in the crockpot as long as beef or pork so, after 2 to 3 hours, check to see if they are tender enough to shred.
Serve as you would the shredded barbacoa slow cooker beef.
What is the difference between Barbacoa and Birria?
While both are a type of seasoned, slow cooked shredded meat the main difference is the types of chiles used to give the meat its flavor.
Barbacoa has a smokey flavor which it gets from the chipotle chiles in adobo sauce. These smoked jalapeno as well as the small amount of cloves give this dish it’s delicious flavor.
Birria de Res is made with a combination of several types of chiles (chile de arbol, ancho chile and mild guajillo chiles). The flavor of these chiles are enhanced with cinnamon giving this dish its main flavors.
Both types of meat are amazingly delicious and perfect for use in any of your favorite Mexican food dishes.
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Crockpot Barbacoa Beef Recipe
Equipment
- Crockpot
- Blender
Ingredients
- 3 pounds beef chuck roast
- 1 cup beef broth
- 3-4 Chipotle chilies in Adobo sauce
- 1-2 tablespoons Adobo sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons lime juice
- 2 tablespoons Garlic, minced or 5 cloves, minced
- 1 tablespoon Oregano
- 1 tablespoon Ground Cumin
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon ground cloves
- 2 bay leaves
Instructions
- Cut the beef roast into 7 or 8 large chunks and place in the crockpot.
- In a blender, combine the beef broth, Chipotle chilies, Adobo sauce, apple cider vinegar, lime juice, garlic, oregano, cumin, salt, black pepper and cloves. Puree until smooth.
- Pour the contents of the blender over the beef in the crockpot.
- Toss the pieces of beef to coat in the sauce mixture.
- Push the bay leaves down into the liquid in the crockpot.
- Cook the beef in the crock pot on high approximately 4 to 6 hours (depending on the size of the pieces) or 8 to10 hours on low until they are tender.
- Remove the bay leaves from the sauce.
- Use two forks to shred the beef. You can remove the pieces from the crockpot and place them on a cutting board to make shredding easier.
- Return the shredded beef to the crockpot and stir to coat the shredded meat with the sauce.
- When ready to serve, use a slotted spoon to remove the shredded meat.
Notes
Nutrition
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