barbacoa from chipotle recipe

Written BySheba G Updated On
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The Best barbacoa from chipotle recipe

I’ve been making barbacoa from Chipotle recipe for years, and it’s always a hit with my family. The dish originated in Mexico, where it’s slow-cooked in a pit over indirect heat.

The flavors are rich and deep, with a combination of spices, herbs, and meat that’s hard to resist. I love how the tender beef falls apart at the touch of a fork, and the way the aroma of cumin and chili powder fills the kitchen.

My kids adore this recipe because it’s easy to customize with their favorite toppings – sour cream, avocado, and salsa are always winners. As for me, I appreciate how this recipe is perfect for a weeknight dinner or a weekend gathering.

It’s also surprisingly healthy, considering how much flavor it packs in. With its roots in traditional Mexican cuisine, barbacoa is a true crowd-pleaser that never fails to impress.

I’ve tried many variations over the years, but this Chipotle-inspired recipe remains my go-to. Whether you’re serving it as tacos, bowls, or straight from the crockpot, barbacoa is sure to delight both kids and adults alike.

And let’s not forget the leftovers – this recipe makes plenty for future meals or freezing for later use.

Chipotle-Style Barbacoa

4.5 from 1374 votes

This barbacoa recipe replicates the tender, smoky, and spicy shredded beef from Chipotle. The beef is slow-cooked with chipotle peppers, garlic, and a blend of spices until it is fork-tender and full of flavor.

Prep Time15 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef

3 pounds beef chuck roast, cut into 2-inch chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
3 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce from the can
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
1 cup beef broth
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves

👨‍🍳Directions

1Pat the beef chunks dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, then sear the beef in batches without crowding the pot, turning occasionally, until all sides are deeply browned, about 4 to 5 minutes per batch.
3Transfer the seared beef to a plate and set aside.
4Reduce the heat to medium and add the chopped onion to the pot, cooking and stirring frequently until it is soft and translucent, about 5 minutes.
5Add the minced garlic and cook for 1 minute until fragrant, then stir in the minced chipotle peppers and adobo sauce, cooking for another minute to release their flavor.
6Pour in the apple cider vinegar and lime juice, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.
7Add the beef broth, bay leaves, cumin, oregano, and ground cloves, then return the seared beef to the pot along with any accumulated juices.
8Bring the liquid to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently.
9Cook for 3 to 3.
5 hours, stirring occasionally, until the beef is very tender and shreds easily with a fork.
10Remove the pot from the heat and discard the bay leaves.
11Use two forks to shred the beef directly in the pot, mixing it with the cooking liquid until it is evenly coated and moist.
12Taste and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Fork for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For a milder version, use only 1 or 2 chipotle peppers and reduce the adobo sauce. The barbacoa can be made a day ahead and reheated gently, as the flavors deepen overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This barbacoa from Chipotle recipe is always a good idea for any occasion because it is so easy to make and feeds a crowd without much fuss. I love that I can prepare it ahead of time and have it ready for family gatherings or busy weeknights.

The leftovers are just as good, if not better, and can be used in so many different ways. For storage, let the barbacoa cool completely before putting it in an airtight container.

It stays fresh in the fridge for up to four days. To reheat, I usually warm it in a skillet with a little beef broth to bring back the moisture.

You can also use it in quesadillas, nachos, or even on top of a salad. It is such a versatile recipe that never disappoints.

❓ Frequently Asked Questions About Chipotle-Style Barbacoa

5. Can I reheat barbacoa safely?

Yes,

you can reheat leftover barbacoa safely if you follow proper food safety guidelines.

To reheat,

simmer it over low heat until warmed through,

stirring occasionally to prevent burning.>

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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