Chipotle Barbacoa made with beef chuck roast, chipotle peppers, lime, garlic, and spices. Slow-cooked until fall-apart tender and packed with flavor.
So… I wasn’t trying to become the person who makes Chipotle Barbacoa at home. Not at all.
It honestly started because I was broke, lazy, and craving that smoky, tender beef from—you know where—without dealing with delivery fees or missing guac. (Because somehow they always forget the guac.)
Also… let’s talk about spice levels. Sometimes they nail it. Other times? One bite and my face is on fire and I’m questioning every life decision.
That day, I thought, “How hard could it be?” A classic last words moment, right? I figured I’d give it a whirl. Worst case? I mess it up and order pizza. Best case? I unlock homemade Chipotle Barbacoa magic and never rely on takeout again.
Spoiler: it turned out way better than expected. The house smelled incredible (like, neighbors-stopping-by-to-ask-what’s-cooking level good). The beef? Silky, tender, dripping with flavor. The heat? Perfect. Because I controlled it this time.
And just like that… homemade Chipotle Barbacoa became a regular in my kitchen lineup. No regrets.
Why You’ll Love This Chipotle Barbacoa Recipe?
Let’s be honest — sometimes recipes promise “big flavor” and deliver… meh. This isn’t one of those times.
This Chipotle Barbacoa hits every note. Smoky? Yep. Tender? Absolutely. Spicy? Oh, it can be — but that’s up to you. Sweet and tangy notes from lime and apple cider balance the heat so it’s not just hot for the sake of being hot. (Looking at you, random hot sauces.)
Also, it’s ridiculously easy. Like, dump-and-go slow cooker easy. You brown the beef real quick, blend up the sauce (basically just tossing stuff in a blender and pushing a button), and then let the slow cooker do its thing. Six hours later? You’ve got something restaurant-worthy.
Oh, and don’t even get me started on the leftovers. This stuff tastes better the next day. Seriously. Midnight tacos? Lunch nachos? Straight out of the container while standing in front of the fridge? All acceptable.
Ingredient Notes:
Some recipes call for fancy stuff. This? Not really. Everything here is super doable.
-
Beef Chuck Roast: Not fancy, but perfect for slow cooking. Turns melt-in-your-mouth tender.
-
Vegetable Oil: Just a little for searing the meat. It adds flavor and makes you feel slightly more professional.
-
Chipotle Peppers in Adobo: The star. Smoky and spicy. Adjust the amount depending on whether you like your lips to tingle or burn.
-
Apple Cider + Lime Juice: The acidity cuts through the richness. Without them, the dish would feel heavy.
-
Garlic: A lot of it. Just trust me.
-
Cumin + Oregano + Cloves: This trio brings serious depth. Cloves especially — kinda sneaky but so important.
-
Serrano + Cayenne (Optional): Totally optional… unless you’re feeling bold.
-
Chicken Broth: Keeps it juicy.
-
Onion: Adds sweetness.
-
Bay Leaves: They quietly make everything better. No, you don’t eat them. Yes, they matter.
How To Make Chipotle Barbacoa?
Look, I’m not a fan of recipes that have you juggling five burners at once. This isn’t that. This is easy.
Want To Save This Recipe?
- Start by heating some oil in a big pan. You’ll want to sear the beef chunks quickly. Not to cook them fully — just to get a little color. Makes a big difference. Once that’s done, toss them right into the slow cooker.
- Now grab your blender. Toss in the chipotle peppers, apple cider, lime juice, garlic, cumin, serrano, cayenne, oregano, black pepper, garlic powder, salt, and cloves. Blend until smooth. Smell it. Yep — that’s the magic.
- Pour this sauce over the beef. Then add the broth, onion, and bay leaves. Give it a little stir.
- Now? You wait. Set the slow cooker to low and just forget about it for 6 to 8 hours.
- When it’s done, the beef will be ridiculously tender. Like, barely-has-to-try shredding tender. Use two forks to pull it apart and stir it right back into the sauce. Taste it. Try not to eat half of it straight from the pot. Good luck with that.
Storage Options:
If by some miracle you don’t eat it all immediately, good news — Chipotle Barbacoa keeps well.
Store leftovers in an airtight container in the fridge. They’ll be delicious for up to 4 days.
Freezing? Go for it. Portion into bags or containers, freeze, and when cravings hit, thaw and reheat gently. Maybe add a little broth when reheating to keep it juicy. Works like a charm.
Variations and Substitutions:
I get it. Sometimes you’re missing stuff. No worries — this recipe’s flexible.
-
No serrano? Skip it.
-
No cayenne? Same deal. Or swap with a dash of smoked paprika.
-
Different beef cut? Brisket or beef shoulder will work.
-
No apple cider? White or red wine vinegar will do.
-
Want it milder? Use fewer chipotle peppers and more lime juice.
This Chipotle Barbacoa recipe is easygoing. Just like you on Sunday afternoons.
What to Serve with Chipotle Barbacoa?
This is where the fun happens. You’ve got this amazing beef — now let’s turn it into dinner:
-
Tortillas (corn or flour): Can’t go wrong here.
-
Cilantro Lime Rice: Fresh, bright, perfect.
-
Black Beans: A classic sidekick.
-
Pico de Gallo + Guacamole: Add freshness and creaminess.
-
Shredded Cheese + Sour Cream: Because obviously.
-
Lettuce or Cabbage: For a little crunch (if you’re feeling healthy-ish).
Build a taco. Or a burrito bowl. Or pile it all on nachos. Or honestly? Grab a fork and eat it right from the pot. I won’t judge.
Frequently Asked Questions:
Is Chipotle Barbacoa super spicy?
It can be! But you’re in charge. Use fewer peppers for mild, more for wild. Simple.
Can I make this ahead?
Definitely. It’s even better the next day when the flavors settle down and hang out together.
And there it is. Homemade Chipotle Barbacoa that’s smoky, spicy (but only if you want it spicy), tender, and way easier than you think. It’s become my go-to when I’m craving something really good but also don’t feel like changing out of my cozy clothes.
So… how are you serving yours? Tacos? Bowls? Nachos? Straight from the slow cooker? (Same.) Drop your fave way below — I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chipotle Barbacoa
Ingredients
- 2 tablespoons vegetable oil
- 1 2 pound beef chuck roast, trimmed and cut into 4 to 6 pieces
- 4 chipotle peppers in adobo sauce
- ⅓ cup apple cider
- 3 tablespoons lime juice
- 4 cloves garlic peeled (or more, to taste)
- 4 teaspoons ground cumin
- 1 serrano chile pepper chopped (optional)
- 1 tablespoon ground cayenne pepper optional, or to taste
- 2 ½ teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cloves
- 1 cup chicken broth
- 1 small onion finely chopped
- 3 bay leaves
Instructions
Sear the Beef:
- In a large skillet, heat the vegetable oil over low heat, gradually increasing to medium-high. Place the beef pieces in the hot oil and sear for approximately 10 seconds on each side, until browned. Transfer the beef to a slow cooker.
Prepare the Sauce:
- In a blender or food processor, combine the chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves. Blend until smooth.
Assemble in Slow Cooker:
- Pour the prepared sauce over the beef in the slow cooker. Add the chicken broth, chopped onion, and bay leaves. Stir gently to ensure all ingredients are evenly distributed.
Slow Cook:
- Cover and cook on low for 6 to 8 hours, or until the beef becomes fork-tender and easily shreds.
Shred and Serve:
- Once cooked, use two forks to shred the beef directly in the slow cooker. Stir to evenly coat the shredded beef with the sauce. Remove and discard the bay leaves before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
