5 from 84 votes
Beef Barbacoa (Chipotle Copycat)
Beef Barbacoa is a slow-cooked, shredded beef dish flavored with a bold marinade including garlic, adobo sauce, ancho chile powder, cumin, oregano, cloves, and olive oil. The chuck roast becomes tender and infused with smoky, spicy, and aromatic seasonings reminiscent of Chipotle's signature barbacoa.
Prep Time
20 mins
Cook Time
3 hrs 40 mins
Total Time
4 hrs
Servings:
8
servings
Calories:
493 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the marinade:
- 3 cloves garlic
- 2 tablespoons adobo sauce (see note 1)
- 2 tablespoons ancho chile powder (see note 2)
- 2 tablespoons olive oil or rice bran oil (see note 3)
- 2 teaspoons cumin ground
- 2 teaspoons oregano see note 4, dried
- 1/2 teaspoon cloves ground
- salt freshly ground
- black pepper freshly ground
For the beef:
- 1 (4 to 5 pound) beef chuck roast boneless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil or rice bran oil
- 2 cups water
- 2 bay leaf
Instructions
- To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
- Sprinkle beef liberally on both sides with salt and pepper. In a large skillet or Dutch oven, heat oil until shimmering over medium-high heat.
- Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
- Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.
- Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.
Cup of Yum
Notes
- Use homemade adobo sauce incorporating tomato paste, cider vinegar, and spices if not available ready-made.
- Ancho chile powder can be purchased or made by grinding dried ancho chiles.
- Olive oil is an accessible substitute for rice bran oil used in the original.
- Mexican oregano is preferable, but Italian oregano may be used with a slightly different flavor.
- This recipe yields about 8 generous servings.
- Store leftovers refrigerated up to 4 days and freeze cooked barbacoa up to 2 months.
- Marinade can be frozen separately up to 3 months and thawed before use.
Nutrition Information
Serving
1serving
Calories
493kcal
(25%)
Carbohydrates
3g
(1%)
Protein
44g
(88%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
19g
(95%)
Trans Fat
2g
(100%)
Cholesterol
156mg
(52%)
Sodium
993mg
(41%)
Potassium
822mg
(17%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
649IU
(13%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 493
% Daily Value*
| Serving | 1serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 993mg | 41% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.