Barbacoa Recipe + Video
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This crockpot Barbacoa Recipe delivers tender, slow-cooked beef infused with smoky chipotle peppers, warm cumin, garlic, and bright lime, braised until it falls apart in juicy, shredded strands. The sauce is deep, rich, slightly spicy, and packed with bold Mexican flavor that soaks into every bite. Pile it into tacos, burritos, rice bowls, or nachos and you’ll understand why this Chipotle copycat is wildly addictive.
WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA
- Rich, smoky flavor just like the restaurant version
- Slow cooker does most of the work
- Makes a large batch for feeding a crowd
- Perfect for tacos, burritos, bowls, and nachos
- Tastes even better the next day
Barbacoa Recipe
There are a few things I always order at Chipotle. Barbacoa is one of them.
It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.
But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.
Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.
I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.
And this barbacoa recipe is always one of the stars.
The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.
Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!
BARBACOA IN CROCKPOT RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
- Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
- Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
- Cumin & Oregano: Classic Mexican seasoning combination.
- Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.
VARIATIONS
Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.
Mild Version: Use only 2 chipotle peppers.
Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.
Garlic Lovers: Increase the amount of garlic to 8 cloves.
SERVING SUGGESTIONS
- Pile into tacos with cilantro, onion, and lime.
- Build burrito bowls with cilantro lime rice and pinto beans.
- Make loaded nachos with queso blanco sauce.
- Stuff barbacoa chipotle into quesadillas or enchiladas.
- Enjoy over cauliflower cilantro lime rice with guacamole.
BARBACOA CHIPOTLE FAQ
There’s mild heat from the chipotle peppers, but you can easily adjust the amount to your liking.
No, but searing adds deeper flavor and helps lock in the juices. The final texture is much better if you take the extra time.
You can. The flavor actually improves overnight! To reheat, spread the shredded beef onto a sheet pan and warm gently in the oven.
Yes. Be sure to freeze the meat in the sauce to maintain the best texture.
Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.
That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.
Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.
And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.
It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.
DONNA’S PRO TIPS
- Don’t skip the sear if you want deeper flavor. It makes a difference in texture too.
- Cut the roast into chunks so it cooks evenly.
- Taste the sauce before adding the final salt. You may find you don’t need it.
- Let the shredded beef cook in the sauce for the last hour. The meat soaks up so much flavor that way.
- Skim excess fat if needed before serving. It keeps the sauce from being too greasy.
- Always finish with a squeeze of fresh lime. The acidity wakes everything up!
TOOLS NEEDED
- Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
- Blender or Food Processor: To make the sauce.
- Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
- Tongs: Helps with flipping the meat while searing.
- Two Forks for Shredding: It doesn’t take much effort!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Smoky shredded beef with chipotle peppers
- Slow cooker makes it easy
- Perfect for tacos, burritos, bowls, and nachos
- Chuck roast gives the best texture
- Flavor improves overnight
- Freezer-friendly
- Better than takeout
Chipotle Barbacoa (Slow Cooker Copycat) + Video
Equipment
Ingredients
FOR THE BEEF
- 4 pounds chuck roast, trimmed of excess fat and cut into 8 chunks
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
FOR THE SAUCE
- 1/4 cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon fresh ground black pepper
- 1/8 teaspoon ground cloves
- 4 chipotle peppers in adobo sauce, from 1 can
- 1 tablespoon adobo sauce, from the can
- 1 cup chicken stock, or 1 cup water plus 1 teaspoon chicken base
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
Instructions
- PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
- MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
- SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
- TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
- SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
- SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
- SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
- FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
- SERVE: Serve hot in tacos, burritos, bowls, or salads.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published January 2021, updated and republished April 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Is it possible to half this recipe with the same results? Family of two, don't want too many leftovers but am dying to try the recipe! Love Chipotle!
I would think you could freeze half of this. At my house, I have to double it. 2 kids of my own, two extra kids, a husband, and I will have a stray friend or two show up when word gets around I'm making this. 😄
THANKS so much for this recipe!! It was a great one and definitely lived up to its copy cat tastes. WE ate it as a burrito bowl the black beans, lime rice ( mrs Dash fiesta lime seasoning) , avocado, mild fresh salsa with a bag of thawed frozen corn added a squeeze of lime juice and chopped romaine— SUPER delish– my kids rated t an 8.5 out of 10 but said if I had chips with it — 10
I am so happy to hear you all loved it! I love the burritos bowls with pinto beans, I am going to have to try black beans next time I make it and you will be happy to know I have the roasted chili-corn salsa coming up soon. Thanks for stopping by.
Any idea on how to make Chipotle's Medium Green Tomatillo Salsa??? That is the only thing I am missing now LOL I am super addicted to Chipotle. I am going to try all of these recipes. My favorite go to is the chicken burrito bowl with black beans and lots of the green salsa.
It is on my list, Lisa! I love it too. Promise it is coming soon. It is a bit of work, but sooo worth it. I am hooked on the barbacoa and the carnitas, but I am going to try the chicken bowl next time now that you mentioned it. Enjoy the recipes and let me know how it goes.
I would love to try this recipe but I do not like very spicy food
I have just acquired a taste for foods with just a hint of spice.could you tell me what to omit or what ingredients I could use less of to achieve less spice without ruining the overall outcome.
I do not find this to be too spicy. The chipotle peppers and adobo are adding the heat and flavor, so I would cut the chipotle peppers down to 2. That will make this recipe very mild (but will also effect the flavor), so try not to reduce them by too much. Enjoy and let us know how it goes!
Not to be rude, but omitting the peppers greatly affects the flavors. Some people think “hot is hot” but that’s just not true. For example, the flavor of a jalapeno is a far cry from the flavor of a Guajillo. Peppers, in general, are an acquired taste in my opinion. This recipe is divine!
I just made this with only 2lbs of meat. It turned out incredible. Tastes better than chipotle. My boyfriend doesn't like spicy food, so I just used 1 tablespoon of the adobo sauce from the can, and left out the chilies completely and it worked great. Just enough spice from the adobo sauce!
Is it okay not to put so much the Chilean I cannot handle too much spice will that changed anything if I cut it from 4 to 2
Made this last night. Really good! Was initially worried about it being too spicy for us but it was perfect! We are so glad to find your site and can't wait to try other recipes!
WHAT a homerun! totally amazing and insanely delicious. followed the recipe to the T and everyone, kids included, devoured it. So easy too. Many thanks for sharing such a sensational dis!
Thank you for posting this! Today I just made Sonoran Style shredded beef. (AZ native, been away and miss it) It was ok and now with finding yours I can just make this one cuz I do love Chipotles Barbaccoa! Recipe is very similar with added lime and more dry spice.. I look forward to it! Thanks!!
I made this today and the flavor is so complex it is unreal. It made the best street-style soft taco I have ever eaten. I followed this recipe exactly and it is amazing, just like Chipotle, but somehow even better. Thank you so much for this fantastic recipe!
We are so happy you loved it!
I have made this recipe more times than I can count, it is ALWAYS fabulous. Even my kiddos (2, 4 and 6) enjoy it, and my in laws and own parents have frequently requested it for family dinners. I also make the cilantro lime rice, corn salsa, and guac (but I add salsa to mine) and it's seriously the bomb. Please keep making copycat recipes!! Haha 🙂
That is awesome Sarah! Sounds like a party to me. You keep making the recipe and we will keep creating them.
Didn't read all of the comments yet, but . . do you have a hack for Instant Pot recipe? Please?
I have made this many times and it's the bomb! What if I used flank steak? Would I have to alter the cooking time in the crock pot?
What brand of bay leaf do you use? Spice islands leaves are californian and say only to use 1/3 a leaf instead of one. Does your recipe us turkish or californian leaves?
How would you do this one in the oven? About 250-300 f for the same amount of time?
I love this. After trying it at chipotle’s i fell in love with it and found the recipe and love it. One copy cat recipe that truly does the original justice. Now I need to make some more. Just two of us so I have enough to freeze for extra meals, but my stash is gone!!!
I love being able to make chipotle style burritos at home. It’s so much cheaper.
I have made the copycat Chipotle recipes (all of them) for several months. They are my go to recipes for crowds. Easy do ahead with the Barbacoa (freezes very well) & chicken (haven’t tried freezing it yet). The rice also freezes well to use at a later time. The day before or day of I’ll make the corn salsa, guacamole & pico de Gallo. Everyone loves it and comes back for 2nds! A must have in your recipe box!
We are so happy to hear that! We enjoy them all here as well!
TSRI Team Member,
Holli
Getting ready to make this now and this is not the first time I have seen a beef recipe use chicken broth/seasoning/bullion. Why is chicken vs beef?
Also, thanks for explaining the process of rinsing and patting dry the meat.
I have been making this recipe for years. It is always a crowd pleaser, whether it’s just the family, or if we’re gathering with friends and family. In fact, people ask with hope in their eyes if I will be making this meal when the families get together! I always have all the ingredients on hand so that I can throw it together. I usually cook it in my instant pot, but I have also cooked it in the crockpot. My favorite part is I can vary how spicy it is by the amount of adobo chili peppers I add to the recipe. And there are always tons of leftovers because I make a large quantity, and this makes people happy for even longer! Recommend!
Do I do anything different if I cook in instapot
Can a instant pot be used
This is the best recipe for a Chipotle barbacoa copycat!! It is so spot on!!! I’ve made it multiple times through the years and for family and friends and everyone loves it!!! Thank you for sharing and great job on an awesome recipe!!
Hi Jacquelyn,
We are so happy you, your family and friends enjoy it so much! It is one of our favorites! Have a great day!
TSRI Team Member,
Holli
I made this Chipotle Barbacoa recipe from The Slow Roasted Italian, and it was a breeze! The flavors were out of this world!
Hi Hailey!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
I tried Donna’s Chipotle Barbacoa recipe, and it was a breeze to make! I added a bit more garlic for extra flavor, and it turned out fantastic.
Hi Payton!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Wow, Donna and Chad really outdid themselves with this recipe. It’s so easy to make, and it tastes just like the restaurant version!
Hi David!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn