Chipotle Barbacoa Copycat Recipe - Tender Slow-Roasted Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
20
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Calories
479 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Barbacoa Copycat Recipe - Tender Slow-Roasted Beef
Description
The recipe begins by toasting guajillo chilies, then soaking them to soften before pureeing with ground cumin seeds, ground cloves, allspice berries, Mexican oregano, fresh thyme sprigs, garlic cloves, chopped yellow onion, and cider vinegar. The resulting smooth, fragrant paste is pushed through a sieve for texture and then rubbed all over an 8-pound beef roast seasoned with salt and pepper. The meat marinates refrigerated for several hours to absorb the complex spice blend.
After marinating, the meat and marinade are placed in a covered pan and slow-roasted at 325°F for 6 to 7 hours until the beef is extremely tender. The slow cooking allows the flavors to meld deeply and the connective tissue to break down, creating a moist, flavorful roast ideal for shredding. The shredded barbacoa can be used for tacos, burritos, or served with sides.
Practical tips include shredding the meat while hot for finer texture that absorbs juices better, storing leftover cooked meat in larger pieces to maintain moisture, and emphasizing patient timing for optimal tenderness. The recipe replicates the signature tender texture and smoky-spiced flavor of chipotle barbacoa using accessible ingredients and slow cooking.
Ingredients
- 4 guajillo chilies
- 2 teaspoons cumin seeds
- 1 teaspoon cloves ground
- 10 allspice berries
- 1/3 cup Mexican oregano
- 12 prigs thyme fresh
- 6 garlic cloves
- 1 chopped yellow onion
- 1/3 cup cider vinegar
- 8 pounds beef roast
- salt to taste
- black pepper to taste
Instructions
- Toast chilies, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in a coffee grinder. Drain soaked chilies, puree Chillies in a blender, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water.
- Process mixture until it is smooth. Push mixture through a sieve, and season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow the meat to marinate for four hours, refrigerated. Preheat the oven to 325 degrees.
- Add meat and marinade to the pan.
- Cover the pan with a lid or tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone.
Notes
- Marinate the beef for at least four hours to allow the flavors to fully penetrate the meat.
- Slow-roast at a low temperature (325°F) for 6 to 7 hours to achieve tender, fall-apart texture.
- Shred the meat while it is still hot to get finer, juicier pieces that absorb the cooking juices well.
- Store leftover barbacoa in large pieces rather than shredded to prevent drying out.
- Patience in marinating and cooking times is essential for achieving authentic tender barbacoa texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 38g | 76% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 159mg | 7% |
| Potassium | 903mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 0g | 0% |
| Vitamin A | 2995IU | 60% |
| Vitamin C | 34.9mg | 39% |
| Calcium | 430mg | 43% |
| Iron | 23.9mg | 133% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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