Homemade Chipotle Barbacoa
Authentic, slow-cooked barbacoa with tender shredded beef in a smoky chipotle-adobo sauce. This copycat recipe captures Chipotle’s signature flavors with the perfect balance of spice, acidity, and richness from chuck roast.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 mins
- Yield: 12 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 chipotle chiles in adobo sauce
4 teaspoons minced garlic cloves
4 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
4–5 pounds chuck roast
2 tablespoons vegetable oil
3/4 cup chicken broth 3 bay leaves
Instructions
Make Adobo: Blend vinegar, lime juice, chipotles, garlic, cumin, oregano, cloves, salt and pepper until smooth.,Sear Beef: Pat roast dry. Heat oil in Dutch oven. Sear on all sides until deeply browned (8-10 mins total).,Slow Cook: Pour adobo over beef. Add broth and bay leaves. Cover and simmer on low 3.5-4 hours until fork-tender.,Shred: Remove bay leaves. Skim excess fat. Shred beef in pot using two forks.,Reduce: Cook uncovered 15-20 mins to thicken sauce. Adjust seasoning.,Serve: With warm tortillas, cilantro, onions, and lime wedges.
Notes
Heat Control: Use 2-3 chiles for milder version,Alternative Cooker: Instant Pot (90 mins high pressure + natural release),Make Ahead: Flavors deepen overnight – reheat gently with splash of broth,Freezing: Portions freeze well for 3 months (with sauce),Pro Tip: Reserve adobo sauce from can for extra flavor in rice
Nutrition
- Serving Size: ½ cup shredded beef + sauce
- Calories: 310 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://us.recipesfood.org/homemade-chipotle-barbacoa/
