I perfected a Copycat Chipotle Beef Barbacoa that’s low carb and effortless to prepare, and I’m sharing how I get it right every time.

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I first made this Copycat Chipotle Barbacoa on a weeknight and ruined every other dinner idea. Using simple beef chuck roast and smoky chipotle peppers in adobo the meat turns into the kind of tender, shreddable bliss that makes you forget takeout.

It’s low carb and stupid easy, but somehow still deep and complex. Between my Crockpot Recipes Barbacoa experiments and a few Chipotle Beef Copycat trials this version came out the best, no lie.

I don’t want to brag but you’ll want to double the batch, cuz it disappears fast. Try it and see.

Trust me.

Ingredients

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Beef chuck: Rich in protein and iron, gives fatty tender beefy flavor and mouthfeel.
Chipotle peppers: Smoky spicy, add heat and depth, some vitamins but also sodium from adobo.
Guajillo chilies: Fruity mild heat that sweetens the sauce a bit, adds antioxidants too.
Beef broth: Adds savory umami and liquid for braising, it contains some protein and sodium.
Apple cider vinegar: Bright acidic tang, cuts fattiness and helps tenderize meat, good for digestion.
Lime juice: Fresh citrus lift, adds bright sourness and vitamin C, balances smoky spice.
Onion and garlic: Aromatics that add savory sweetness, fiber, and compounds linked to heart health.

Ingredient Quantities

3 to 4 pounds beef chuck roast, trimmed and cut into big chunks

4 chipotle peppers in adobo, plus 2 tablespoons adobo sauce from the can

2 dried guajillo chilies, stems removed and seeds discarded

1 cup beef broth

1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 medium onion, roughly chopped

4 garlic cloves, smashed

2 tablespoons vegetable oil

2 teaspoons ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1/4 teaspoon ground cloves

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 bay leaves

1 tablespoon tomato paste

How to Make this

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1. Trim and cut the chuck roast into big chunks, pat dry and sprinkle with the kosher salt and black pepper so it sticks.

2. Toast the guajillo chilies in a dry skillet just until you smell them, about 20 seconds each, then soak them in hot water for 15 to 20 minutes until soft; reserve some soaking liquid.

3. Heat the vegetable oil in a heavy pot or Dutch oven over medium high and brown the beef in batches until you get a deep crust on all sides, set the browned pieces aside.

4. In a blender combine the drained guajillos, the 4 chipotle peppers plus 2 tablespoons of adobo sauce, chopped onion, smashed garlic, tomato paste, apple cider vinegar, lime juice, 1 cup beef broth, ground cumin, oregano, ground cloves, and 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add a little of the reserved soaking liquid if needed and blend until very smooth.

5. Pour the sauce into the hot pot and scrape up the brown bits, add the bay leaves and return the browned beef to the pot; if the meat is not at least half covered add a splash more beef broth.

6. Cook covered until fall apart tender either on the stove over very low heat for 3 to 4 hours, in a slow cooker on low for 6 to 8 hours, or in a pressure cooker at high pressure for 60 minutes then natural release 15 minutes.

7. Remove bay leaves, shred the beef with two forks and return shredded meat to the pot; simmer uncovered 8 to 12 minutes to let the sauce thicken and the meat soak up flavors, skim excess fat if you want it leaner.

8. Taste and adjust salt, add a little more lime if it needs brightness, save extra cooking juices for bowls or to moisten tacos, and serve hot with your favorite toppings.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) for browning and braising
2. High-speed blender or food processor to puree the guajillo + chipotle sauce
3. Dry skillet or frying pan for toasting the dried chilies
4. Chef’s knife for trimming and cutting the chuck roast
5. Cutting board and a few kitchen towels for patting the meat dry
6. Tongs and a slotted spoon to move and retrieve browned beef
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
8. Heatproof bowl or shallow dish for soaking the chilies and a colander to drain them
9. Two forks for shredding the meat, plus a ladle for serving and skimming fat, dont forget measuring cups and spoons

FAQ

Q: Can I use a different cut of beef? A: Yes, chuck is ideal because it's fatty and gets really tender but you can use brisket, short ribs, or a bottom round if that's what you got, they'll be a bit leaner so watch the cooking time and add a little extra broth if it seems dry.

Q: How can I make it less spicy? A: Use fewer chipotle peppers or leave them out entirely and keep just the adobo sauce, or remove all the seeds from the chilies, add a touch more broth and vinegar to dilute heat, or serve with sour cream or avocado to cool things down.

Q: What's the best cooking method and time? A: Slow cooker: low 6 to 8 hours or high 4 to 5 hours until fork tender. Oven: braise at 325 F in a covered pot for about 3 to 4 hours. Instant Pot: high pressure 60 to 70 minutes with a 15 minute natural release. Times vary a bit with size of chunks so go by tenderness.

Q: How do I shred the meat so it looks like Chipotle's? A: Let it rest a few minutes in the sauce, then pull apart with two forks or use a stand mixer on low for 30 seconds, it shreds super quick that way and soaks up the juices.

Q: Can I make this ahead or freeze it? A: Yes, make ahead up to 3 days in the fridge, or freeze for up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stove in the sauce so it stays moist.

Q: Any quick substitutions for guajillo or adobo if I don't have them? A: For guajillo you can use 1 to 2 tablespoons of mild chili powder or ancho powder plus a pinch of smoked paprika for depth. If you don't have canned chipotles use 1 to 2 teaspoons smoked paprika and a little cayenne for heat, but the smoke flavor won't be exactly the same.

Copycat Chipotle Barbacoa Recipe Substitutions and Variations

Beef chuck roast: swap with pork shoulder (Boston butt) for super tender, juicy shredded meat after a long braise, or use beef brisket if you want a deeper beefy flavor. Cook the same low and slow, no big change.
Chipotle peppers in adobo: if you dont have the canned peppers use 1 to 2 teaspoons chipotle powder plus 1 teaspoon smoked paprika and 2 tablespoons tomato paste with a splash of vinegar, or 1/4 cup canned tomato sauce plus smoked paprika to taste. Adjust heat as needed.
Dried guajillo chilies: replace with rehydrated ancho or pasilla chilies, same soak and blend method, or use about 2 tablespoons guajillo or mild chili powder if youre short on whole chilies.
Apple cider vinegar: swap for equal parts red wine vinegar, or use extra fresh lime juice (add a little water if it’s too sharp). Plain white vinegar diluted half and half also works in a pinch.

Pro Tips

1. Pat the meat super dry and dont crowd the pan when browning. Leaving space between pieces lets the surface get a real crust which means way more flavor, and those browned bits are what make the sauce sing. Brown in batches if you have to and set the browned pieces aside so they dont steam.

2. When you blend hot sauce, vent the blender lid and cover it with a towel, start on low and work up. Also save some chili soaking liquid and add it slowly so you can control thickness and heat, and if you want an ultra smooth finish strain the sauce through a fine mesh before adding the beef.

3. After shredding, chill briefly or let the pot sit off heat for a few minutes so the fat rises, then skim or spoon it off if you want it leaner. If you prefer richer mouthfeel keep some of that fat, it helps the sauce cling to the meat. Simmer uncovered at the end to concentrate flavors and thicken the sauce naturally.

4. Make it a day ahead if you can. The flavors meld overnight and it reheats great, just warm slowly and add a squeeze of lime right before serving to wake it up. Freeze leftovers with some of the cooking juices on the side so you can revive the meat without drying it out.

Copycat Chipotle Barbacoa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Copycat Chipotle Beef Barbacoa that's low carb and effortless to prepare, and I'm sharing how I get it right every time.

Servings

servings

Calories

710

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt) for browning and braising
2. High-speed blender or food processor to puree the guajillo + chipotle sauce
3. Dry skillet or frying pan for toasting the dried chilies
4. Chef’s knife for trimming and cutting the chuck roast
5. Cutting board and a few kitchen towels for patting the meat dry
6. Tongs and a slotted spoon to move and retrieve browned beef
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
8. Heatproof bowl or shallow dish for soaking the chilies and a colander to drain them
9. Two forks for shredding the meat, plus a ladle for serving and skimming fat, dont forget measuring cups and spoons

Ingredients

3 to 4 pounds beef chuck roast, trimmed and cut into big chunks
4 chipotle peppers in adobo, plus 2 tablespoons adobo sauce from the can
2 dried guajillo chilies, stems removed and seeds discarded
1 cup beef broth
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 medium onion, roughly chopped
4 garlic cloves, smashed
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
1/4 teaspoon ground cloves
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon tomato paste

Directions

Trim and cut the chuck roast into big chunks, pat dry and sprinkle with the kosher salt and black pepper so it sticks.
Toast the guajillo chilies in a dry skillet just until you smell them, about 20 seconds each, then soak them in hot water for 15 to 20 minutes until soft; reserve some soaking liquid.
Heat the vegetable oil in a heavy pot or Dutch oven over medium high and brown the beef in batches until you get a deep crust on all sides, set the browned pieces aside.
In a blender combine the drained guajillos, the 4 chipotle peppers plus 2 tablespoons of adobo sauce, chopped onion, smashed garlic, tomato paste, apple cider vinegar, lime juice, 1 cup beef broth, ground cumin, oregano, ground cloves, and 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add a little of the reserved soaking liquid if needed and blend until very smooth.
Pour the sauce into the hot pot and scrape up the brown bits, add the bay leaves and return the browned beef to the pot; if the meat is not at least half covered add a splash more beef broth.
Cook covered until fall apart tender either on the stove over very low heat for 3 to 4 hours, in a slow cooker on low for 6 to 8 hours, or in a pressure cooker at high pressure for 60 minutes then natural release 15 minutes.
Remove bay leaves, shred the beef with two forks and return shredded meat to the pot; simmer uncovered 8 to 12 minutes to let the sauce thicken and the meat soak up flavors, skim excess fat if you want it leaner.
Taste and adjust salt, add a little more lime if it needs brightness, save extra cooking juices for bowls or to moisten tacos, and serve hot with your favorite toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.