Copycat Chipotle Barbacoa Recipe

I perfected a Copycat Chipotle Beef Barbacoa using pantry staples to yield tender, low-carb shredded beef that falls apart with minimal fuss.

I stumbled onto a version of barbacoa that’s more than dinner, its a little obsession. I pair beef chuck roast with smoky chipotle peppers in adobo for a flavor that punches way above its weight.

After digging through Crockpot Recipes Barbacoa posts and a few Chipotle Beef Copycat threads I ended up with something fall apart delicious, low carb, and oddly addictive. I keep catching myself thinking about it at weird hours, planning new ways to use leftovers.

If you like bold beef that melts in your mouth, you might just get hooked too.

Ingredients

• Beef chuck: Rich in protein and collagen, becomes tender and shreddable after long cooking.
• Chipotle peppers in adobo: Smoky spicy heat, adds depth and slight sweetness with a tangy tomato adobo flavor.
• Dried guajillo or ancho chiles: Fruity mild heat, give color and subtle sweetness, good source of vitamin A.
• Lime juice and apple cider vinegar: Bright acidic notes that cut richness, adds vitamin C, keeps flavors lively.
• Garlic and onion: Provide savory umami and aromatic base, add fiber and small amounts vitamins.
• Warm spices: Warm spices like cumin oregano and cloves add earthy warmth and complexity.
• Cocoa or dark chocolate: Tiny bit of bitter chocolate lifts savory flavors, rounds the sauce without sweetness.
• Salt and pepper: Enhances all flavors, brings balance, sodium important to taste but use moderately.

Ingredient Quantities

• 3 to 4 lb beef chuck roast, trimmed and cut into big chunks
• 3 dried guajillo or ancho chiles, stemmed and seeded
• 2 to 3 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce
• 1 cup low sodium beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 medium white or yellow onion, coarsely chopped
• 4 garlic cloves, smashed or minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, Mexican if you got it
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon unsweetened cocoa powder or a small piece of dark chocolate (optional)
• 2 bay leaves
• 1 to 2 tablespoons vegetable oil or olive oil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper

How to Make this

1. Trim fat and cut the 3 to 4 lb beef chuck into big chunks, season with 2 teaspoons kosher salt and 1 teaspoon black pepper; set aside. Stem and seed the 3 dried guajillo or ancho chiles, toast them briefly in a dry skillet until fragrant, then soak in hot water until soft, about 15 minutes.

2. Heat 1 to 2 tablespoons oil in a heavy Dutch oven or large skillet over medium-high heat. Brown the beef in batches, getting a good crust on all sides, then transfer meat to a plate.

3. Drain the rehydrated chiles but reserve about 1/4 cup of the soaking liquid. In a blender combine the softened chiles, 2 to 3 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce, 1 cup low sodium beef broth, 2 tablespoons apple cider vinegar, 2 tablespoons fresh lime juice, the coarsely chopped onion, 4 garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cloves, 1/2 teaspoon cinnamon if using, 1/2 teaspoon unsweetened cocoa powder or a small piece of dark chocolate if using, the reserved chile soaking liquid and the 2 bay leaves; blend until very smooth.

4. Pour a little oil out of the pot if it looks greasy, then add the blended sauce to the hot pot and scrape up browned bits from the bottom, simmering 2 to 3 minutes so flavors wake up.

5. Nestle the seared beef back into the pot with any juices, cover so the meat is mostly submerged in sauce. Bring to a gentle simmer, then cover and either braise in a 300°F oven for 3 to 4 hours, or simmer very gently on the stovetop for 3 to 4 hours. For alternate methods: slow cooker on low 6 to 8 hours, Instant Pot high pressure 60 to 75 minutes with natural release.

6. When the meat is fork tender and falling apart, remove it to a cutting board, discard the bay leaves, and shred the beef with two forks; it’s okay to leave some small pieces of connective tissue, they add flavor.

7. Skim excess fat from the surface of the sauce, then reduce the sauce over medium-high heat 5 to 10 minutes if it seems thin. Taste and adjust seasoning with more kosher salt as needed and a little extra black pepper.

8. Return the shredded beef to the pot and simmer together 8 to 10 minutes so the meat soaks up the sauce. If you want those crispy edges like at the restaurant, spread the shredded meat on a rimmed baking sheet and broil 3 to 6 minutes, tossing once, until edges caramelize.

9. Final taste check: add a squeeze of fresh lime juice if it needs brightness, and adjust salt or heat (more chipotle if you like it smokier). Give it one last stir so everything’s evenly sauced.

10. Serve hot in tacos, burrito bowls, or over cauliflower rice to keep it low carb. Tips: strain the blended sauce for a silkier finish, keep some chile soaking liquid to tame texture or heat, start with fewer chipotles if you are worried about spice, and let leftovers sit overnight for even better flavor.

Equipment Needed

1. Heavy chef’s knife and cutting board (for trimming and chunking the roast)
2. Heavy Dutch oven or large oven-safe pot (for browning and braising)
3. Dry skillet (to toast the dried chiles briefly)
4. Blender or food processor (to puree the chile sauce)
5. Tongs (for searing and moving the beef)
6. Two forks (to shred the meat)
7. Fine-mesh strainer (optional, for a silkier sauce)
8. Rimmed baking sheet (to broil the shredded beef for crispy edges)
9. Measuring cups and spoons (for broths, vinegar, spices, etc)
10. Wooden spoon or spatula and a medium bowl (to scrape browned bits and soak the chiles)

FAQ

Copycat Chipotle Barbacoa Recipe Substitutions and Variations

• Beef chuck roast: swap for boneless short ribs, beef brisket, or pork shoulder. Short ribs or brisket give the same beefy richness, pork shoulder will be fattier and a bit sweeter but still delicious, just check fat and shred the same way.
• Dried guajillo or ancho chiles: use pasilla or New Mexican chiles if you got them, or 2 to 3 tablespoons good chili powder plus 1 teaspoon smoked paprika if dried chiles aren’t available.
• Chipotle peppers in adobo: substitute 1 to 2 teaspoons chipotle powder plus 1 tablespoon tomato paste and a splash of vinegar, or use 1 to 2 teaspoons smoked paprika plus 1/4 to 1/2 teaspoon cayenne for heat.
• Unsweetened cocoa powder / dark chocolate: replace with 1 teaspoon instant espresso powder or 1 tablespoon molasses for depth, or just skip it if you prefer, the sauce will still be great.

Pro Tips

1) Toast and soften those dried chiles but watch them closely so they dont burn. Save about 1/4 cup of the soaking liquid and use it sparingly to adjust heat and texture. Start with fewer chipotles while you taste, you can always add more later.

2) Dry the beef chunks well and brown in hot oil, working in batches so the pot isnt crowded. Those browned bits are gold for flavor, so scrape them into the sauce when you add it.

3) For a silky smooth sauce, blend very well then pass it through a fine mesh strainer. If the sauce seems thin after braising, reduce it on high heat a few minutes to concentrate flavor before returning the meat.

4) Let the shredded beef soak in the sauce for a few minutes, then if you want those caramelized edges spread it on a rimmed sheet and broil briefly, tossing once. And if you can, make it a day ahead or let leftovers sit overnight — it gets better with time.