Barbacoa Beef (Chipotle Restaurant)
A copycat of Chipotle's Barbacoa — chuck roast braised until fall-apart tender in a smoky blend of chipotle in adobo, garlic, lime, cumin, oregano, cloves and cinnamon. Includes oven, slow cooker and Instant Pot methods. Serves 8-10; takes 3-4 hours (or 8 hours in the slow cooker). Great in burrito bowls, tacos, quesadillas or nachos.
⏱️ Prep: 30 min🍳 Cook: 240 min
Nutritionper 100 g›
195
Calories
20g
Protein
3g
Carbs
11g
Fat
Ingredients
| 4 lbs (1.8 kg) | beef chuck roast, cut into 4-inch chunks |
| 2 tbsp (30 ml) | vegetable oil |
| 1 tsp (6 g) | salt |
| 1/2 tsp (1 g) | black pepper |
| 4 peppers | chipotle peppers in adobo sauce (plus 2 tbsp adobo sauce) |
| 4 cloves | garlic |
| 1/4 cup (60 ml) | apple cider vinegar |
| 3 tbsp (45 ml) | lime juice |
| 2 tbsp (12 g) | ground cumin |
| 1 tbsp (3 g) | dried oregano |
| 1 tbsp (18 g) | salt |
| 1 tsp (2 g) | black pepper |
| 1 tsp (2 g) | ground cloves |
| 1/2 tsp (1 g) | ground cinnamon |
| 3 | bay leaves |
| 1 1/2 cups (360 ml) | beef broth |
Instructions
- Prepare the beef: Cut the chuck roast into large 4-inch (10 cm) chunks. Pat dry with paper towels and season all sides with salt and pepper.
- Sear the beef: Heat the vegetable oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear the beef chunks on all sides until deeply browned (about 3-4 minutes per side). Don't overcrowd the pot. Remove and set aside.
- Make the barbacoa sauce: In a blender, combine the chipotle peppers, adobo sauce, garlic, apple cider vinegar, lime juice, cumin, oregano, salt, black pepper, cloves, and cinnamon. Blend until completely smooth.
- Combine everything: Return the seared beef to the pot. Pour the blended sauce over the beef. Add the bay leaves and beef broth. Stir to coat the beef evenly.
- Braise (oven method): Preheat the oven to 300°F (150°C). Cover the pot tightly with a lid or aluminum foil. Cook for 3-4 hours until the beef is fork-tender and shreds easily.
- Braise (slow cooker method): Transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours until the beef falls apart.
- Braise (Instant Pot method): Use the sauté function to sear the beef. Add the sauce and broth. Pressure cook on high for 60 minutes with a natural release for 15 minutes.
- Shred the beef: Remove the beef from the cooking liquid and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large fat pieces and the bay leaves.
- Reduce the sauce: If the cooking liquid is too thin, place the pot on the stove over medium-high heat. Simmer uncovered for 10-15 minutes until the sauce thickens and reduces by about one-third.
- Combine: Return the shredded beef to the pot with the reduced sauce. Toss to coat the meat evenly. The beef should be moist and flavorful.
- Adjust seasoning: Taste and add more salt, lime juice, or adobo sauce if needed.
- Serve: Serve hot in burrito bowls, burritos, tacos, quesadillas, or nachos. Top with cilantro, onions, lime wedges, and your favorite toppings.