Introduction

Oh, friends. Let’s talk about that craving. You know the one. It hits you out of nowhere – that deep, smoky, incredibly tender barbacoa from your favorite fast-casual spot. The kind that just melts in your mouth, piled high on a taco or nestled in a warm bowl. Well, get ready, because I’m about to show you how to make that magic happen right in your own kitchen! Forget waiting in line; this homemade Chipotle copycat barbacoa is so easy, so delicious, and frankly, even better than takeout. It’s the perfect recipe for busy weeknights, weekend gatherings, or just because you deserve something truly special. Trust me, your taste buds are going to thank you.

Why You’ll Love This Recipe

Fast (ish) Prep: The active time is minimal – just chop the meat and blend the sauce!
Easy: It’s mostly hands-off, letting your slow cooker or oven do all the work.
Giftable (sort of!): Okay, maybe not giftable raw, but bringing a batch of this cooked barbacoa to a potluck will make you everyone’s favorite person.
Crowd-Pleasing: Seriously, who doesn’t love tender, flavorful barbacoa? It’s a guaranteed hit for tacos, bowls, salads, and more!

Ingredients

Gather ’round! Here’s what you’ll need to make this incredible barbacoa. Don’t sweat it if you don’t have everything; I’ll give you some swap ideas later!

3 lb Beef brisket or chuck roast: This is the star! Look for one with good marbling. Chuck roast is usually easier on the wallet and gets wonderfully tender. Trim off any really large pieces of hard fat, but leave a little – it adds flavor and moisture! Cut it into roughly 2-inch chunks so it cooks evenly and is easy to shred later.
1/2 cup Beef broth or chicken broth: Adds moisture and helps blend the sauce. Either works great!
2 medium Chipotle chiles in adobo: The secret weapon for that smoky, slightly spicy kick. Don’t forget to scoop in some of that delicious adobo sauce too! About 4 teaspoons total from the can is usually perfect, but feel free to add a little more if you like things spicier.
5 cloves Garlic: Fresh is best here for that pungent, essential flavor. Minced or coarsely chopped is fine since it’s going into the blender.
2 tbsp Apple cider vinegar: Adds a crucial tanginess that brightens up the rich meat and helps tenderize it.
2 tbsp Lime juice: More brightness! Use fresh lime juice for the best flavor.
1 tbsp Dried oregano: A classic Mexican flavor.
2 tsp Cumin: Warm and earthy, essential for that authentic barbacoa taste.
2 tsp Sea salt: Enhances all the flavors. Adjust to your preference, but this is a good starting point for 3 pounds of meat.
1 tsp Black pepper: Freshly ground is always best!
1/2 tsp Ground cloves (optional): A little bit goes a long way! Cloves add a subtle, warm complexity that you often find in authentic barbacoa. If you’re not sure, you can leave it out the first time you make it.
2 whole Bay leaves: Infuse a lovely, subtle herby note as the meat cooks low and slow.

How to Make It

Okay, let’s turn these simple ingredients into magic! This is designed for a slow cooker, which I find is the easiest way to get that fall-apart tender result.

First things first, get your meat ready. Trim off any excess hard fat from your beef brisket or chuck roast, then cut it into good-sized chunks, about 2 inches each. Set the meat aside.
Now, let’s make that incredible sauce! In a blender or food processor, combine the beef or chicken broth, chipotle peppers in adobo (including some sauce!), minced garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and the optional ground cloves.
Blend everything until it’s nice and smooth. You want a cohesive sauce, no big chunks of garlic or chipotle floating around.
Place your beef chunks into your slow cooker insert.
Pour the blended sauce all over the meat, making sure everything is well coated. Tuck the two bay leaves down into the liquid.
Put the lid on your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The goal is fork-tender meat! It should practically fall apart when you poke it. Cooking on low is generally recommended for the most tender results.
Once the meat is cooked and super tender, carefully remove the bay leaves (fish them out!).
Use two forks to shred the beef right in the slow cooker pot. It should shred very easily.
Stir the shredded meat into the delicious cooking liquid. This is key! Letting the meat soak up all that flavor makes it incredibly juicy and flavorful.
Let the shredded barbacoa sit in the liquid for about 15-30 minutes before serving, if you have the time. This really lets it absorb all that yummy goodness.
Serve hot and enjoy!

Substitutions & Additions

Recipes are just guidelines, right? Feel free to play around!

Different Meat: Not a beef fan? You could try this with pork shoulder (carnitas-style!) or even lamb shoulder for a different take. Cooking times might vary slightly.
Make it Spicier: Add another chipotle pepper (or two!) to the sauce, or stir in a pinch of cayenne pepper at the end.
Add Onion: Sauté a chopped onion in the slow cooker insert (if it’s stovetop safe) or a pan before adding the meat and sauce for another layer of flavor.
Broth Swap: Vegetable broth works too!
Serve it Up: Beyond tacos and bowls, try this barbacoa on nachos, quesadillas, salads, or even just over rice!

Tips for Success

Here are a few little pointers I’ve picked up along the way to make sure your barbacoa turns out perfectly every time:

Don’t Rush the Cook Time: That “low and slow” is essential for breaking down the tough connective tissues in the chuck roast or brisket. If it’s not falling apart easily, it needs more time!
Trim, But Don’t Over-Trim: A little fat renders down beautifully and adds flavor and moisture. You just want to get rid of the really hard, thick pieces.
Blend That Sauce Smooth: Take the time to blend the sauce well. You don’t want surprise chunks of garlic or pepper in your tender meat.
Rest in the Juice: Letting the shredded meat hang out in the cooking liquid is a non-negotiable step for maximum flavor and moisture!
Prep Ahead: You can make the sauce up to a day ahead and store it in the fridge. You can also cook the entire batch of barbacoa ahead of time and just reheat it gently. The flavors often get even better the next day!

How to Store It

Got leftovers? Lucky you! This barbacoa stores beautifully.

In the Fridge: Store cooled barbacoa in an airtight container in the refrigerator for 3-4 days. Make sure to include some of the cooking liquid to keep it moist.
In the Freezer: Barbacoa freezes wonderfully! Place cooled barbacoa (again, with some liquid) in a freezer-safe container or heavy-duty freezer bag. It will keep in the freezer for up to 3-4 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash more broth or water if needed to prevent it from drying out. You can also reheat individual portions in the microwave.

FAQs

Q: What’s the best cut of meat to use?
A: Both beef brisket and chuck roast are excellent choices. They both have connective tissue that breaks down beautifully during slow cooking, resulting in tender meat. Chuck roast is often more readily available and a bit more forgiving.
Q: Is this barbacoa very spicy?
A: Using 2 chipotle peppers gives it a moderate, smoky heat that’s similar to the restaurant version. If you’re sensitive to spice, start with just 1 pepper. If you love heat, add a third one!
Q: Can I make this in an Instant Pot?
A: Yes! You’ll likely need less liquid (maybe 1/4 cup). Cook on high pressure for about 60-75 minutes for 3 lbs of meat, followed by a natural pressure release for 15-20 minutes before doing a quick release. Shred and return to the pot with the juices.
Q: What are the best ways to serve this barbacoa?
A: Oh, the possibilities! It’s fantastic in tacos (with warm tortillas, onion, cilantro, and lime), in burrito bowls over rice with beans and your favorite toppings, on nachos, in quesadillas, or even as a protein on a salad!

Melt-in-Your-Mouth Barbacoa (Just Like Your Favorite Mexican Grill!)

Learn how to make incredibly tender, smoky barbacoa in your own kitchen that tastes just like your favorite fast-casual Mexican spot. This easy, mostly hands-off recipe uses a slow cooker for fall-apart tender beef.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Equipment

Slow Cooker
Blender or food processor
Forks for shredding

Ingredients

Hauptzutaten

3 lb Beef brisket or chuck roast Look for one with good marbling. Trim off any really large pieces of hard fat, but leave a little. Cut into roughly 2-inch chunks.
0.5 cup Beef broth or chicken broth
2 Chipotle chiles in adobo Include about 4 teaspoons of the adobo sauce. Adjust amount for spice preference.
5 cloves Garlic Minced or coarsely chopped.
2 tbsp Apple cider vinegar
2 tbsp Lime juice Use fresh for best flavor.
1 tbsp Dried oregano
2 tsp Cumin
2 tsp Sea salt Adjust to your preference.
1 tsp Black pepper Freshly ground is always best!
0.5 tsp Ground cloves Optional.
2 whole Bay leaves

Instructions

First things first, get your meat ready. Trim off any excess hard fat from your beef brisket or chuck roast, then cut it into good-sized chunks, about 2 inches each. Set the meat aside.
Now, let's make that incredible sauce! In a blender or food processor, combine the beef or chicken broth, chipotle peppers in adobo (including some sauce!), minced garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and the optional ground cloves.
Blend everything until it's nice and smooth. You want a cohesive sauce, no big chunks of garlic or chipotle floating around.
Place your beef chunks into your slow cooker insert.
Pour the blended sauce all over the meat, making sure everything is well coated. Tuck the two bay leaves down into the liquid.
Put the lid on your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The goal is fork-tender meat! It should practically fall apart when you poke it. Cooking on low is generally recommended for the most tender results.
Once the meat is cooked and super tender, carefully remove the bay leaves (fish them out!).
Use two forks to shred the beef right in the slow cooker pot. It should shred very easily.
Stir the shredded meat into the delicious cooking liquid. This is key! Letting the meat soak up all that flavor makes it incredibly juicy and flavorful.
Let the shredded barbacoa sit in the liquid for about 15-30 minutes before serving, if you have the time. This really lets it absorb all that yummy goodness.
Serve hot and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days (include some liquid) or frozen for up to 3-4 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding more broth/water if needed.