Description
This Copycat Chipotle Barbacoa recipe turns a tough cut of meant into tender, flavorful barbacoa that’s perfect for tacos, burrito bowls, and more. It’s easy to make and ideal for meal prep or feeding a crowd, too. If you love it, please give it a rating here to help other readers. Thanks for being here!
Ingredients
- 1 (4-pound) brisket or chuck roast (anywhere from 3-6 pounds works)
- 2 tablespoons avocado oil (or another high-heat oil, if searing)
- 2 bay leaves
Barbacoa Braising Sauce:
- 3 tablespoons fresh lime juice, plus more for serving (about 3 large limes)
- 3 tablespoons apple cider vinegar (distilled white vinegar works, too)
- 3 chipotle chiles in adobo, plus 3 teaspoons of the sauce from the can (from 1 can of chipotle chilis in adobo; see notes for freezing leftovers. Use 4 for extra spicy, and 2 for very mild.)
- 4 cloves garlic, peeled
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano (preferably Mexican oregano, but any works)
- Scant 1/2 teaspoon ground cloves
- 2 teaspoons sugar or honey
- 2 teaspoons Kosher salt or sea salt, divided
- 1 teaspoon freshly ground black pepper
- 3/4 cup beef broth or chicken broth (or veggie stock or water also works)
To Serve: Corn tortillas for tacos, flour tortillas for burritos, or rice for burrito bowls. Fixing of your choice, such as lettuce, cheese, pico de gallo, salsa, pickled red onions, jalapenos, beans, and more.
Instructions
Step 1: Make the Sauce: In a blender or food processor, combine all the sauce ingredients and blend on high until smooth, about 30-60 seconds. If you don’t have a blender or food processor, chop the chiles very fine (careful, they’re hot) and whisk all of the sauce ingredients in a bowl. Set aside.
Step 2: Prepare the Meat: If the brisket or chuck roast has a lot of fat, trim most of it off and discard. Cut the roast into large chunks, about 3-4 inches each (approximately 5-6 pieces) to help it cook faster.
Option to Sear: Heat a large sauté pan or Dutch oven over medium-high heat. Add the avocado oil and sear the meat on all sides until browned. You may need to do this in batches to avoid overcrowding the pan. To be honest, I often skip this to save time and dishes because it doesn’t change the final product of this recipe a lot.
Step 3: Cook the Barbacoa: Transfer the meat to a Crockpot. Season the top of the beef lightly with salt (there is also salt in the sauce so go light), then pour the sauce over the meat coating it evenly. Add the bay leaves to the liquid and put the lid on the Crockpot (if the lid has snaps, do not snap it into place; the snaps are only for transporting).
Cook on high heat for 6-8 hours or on low heat for 10-12 hours, until the meat is fall-apart tender.
Step 4: Shred and Serve: Once the meat is tender, use two forks to shred it directly in the Crockpot. Leave the shredded beef in the sauce to absorb more flavor.
Serve the barbacoa in tortillas for tacos or over rice for a delicious burrito bowl. Add a squeeze of fresh lime juice before serving.
Keeps up to 4 days in a covered container in the refrigerator.
Instant Pot Variation:
If you’re short on time, you can make this barbacoa in an Instant Pot. Follow the same steps to sear the meat, then add the meat and sauce to the Instant Pot and cook on high pressure for 60 minutes. After the cooking time is up, quick-release the pressure and shred the beef as instructed.
Dutch Oven Variation:
Use the Crockpot method above, and use a Dutch oven with a tight-fitting lid. Place in the oven at 275°F for 6-10 hours until the meat falls apart tender. All ovens are different so check at 6 hours and it may take up to 10. Cutting the meat into large chunks helps it cook faster.
Notes
This recipe calls for 3 chipotle chiles in adobo sauce. You’ll have some chiles and sauce leftover. Put the remainder chiles and sauce in a freezer-safe container and freeze up to 3 months to use in this recipe again.
Make ahead tip: Double the sauce for this recipe, then freeze half of it to make your next chipotle barbacoa dinner night even easier.
Servings: A 4-pound chuck roast or brisket will generally make 8 servings, depending on how much fat is on it.
