Copycat Chipotle Barbacoa

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

This Chipotle Barbacoa is For The Burrito Lovers

My high school was across the street from one of the first Chipotles – growing up in suburban Denver, Chipotle was just always THE place to go for burritos.

I’ve long been a Chipotle addict (the Fort Collins Chipotle used to see me so much in college, I wouldn’t even have to say my order- they knew exactly what I’d always get), and still am…. it is my one absolute favorite place to eat overall.

Barbacoa Instant Pot Ingredients

First assemble the following ingredients:

• Chuck roast – chuck roast is easy on your wallet and tastes delicious, see tips and tricks for other protein options.
• High Heat oil – I like to use avocado oil for this recipe but you can use grapeseed or olive oil if you prefer.
• Chipotles in Adobo – few things I love more than chipotles in Adobo, they are a flavor powerhouse.
• Onion – onion adds a wonderful sweetness to this beef, make sure you cook them off.
• Garlic – garlic has a strong aromatic flavor that compliments the beef and onion well.
• Beef broth – beef broth helps enhance the flavor of the chuck roast.
• Apple cider vinegar – vinegar add a nice zing and some acidity to the barbacoa sauce.
• Lime juice – lime adds a wonderful acidity to this beef, you can substitute with lemon juice if you prefer.
• Cumin, Oregano, Chili powder, Sea salt, Ground cloves – this mixture of spices is very common in Mexican food. The spice that makes this barbacoa is the cloves, measure carefully.

How to Make This Barbacoa Chipotle Copycat

Blend the sauce. In a blender combine the chipotles in adobo, onion, garlic, beef broth, vinegar, lime juice, cumin, oregano, chili powder, salt, and cloves. Blend until smooth and set aside.

In an Instant Pot. To make in an Instant pot heat the oil on “sauté” add the meat and brown it then add the sauce, set the valve to seal and cook on high pressure for 50 minutes.

In a Slow Cooker. Brown the meat in a heavy bottom pan in the oil until brown. Add to the slow cooker along with the sauce and cook on high for 6 hours until able to be shredded.

In a Dutch Oven. Heat the oil in the Dutch oven until hot then brown the meat. Add the sauce and top with the lid. Place the dutch oven on the center rack of the oven and bake at 300 degrees for 4-5 hours.

Assemble. Add the barbacoa to the tortillas and top with shredded cheese, sour cream, salsa, and any other topping you like.

Barbacoa Instant Pot Tips and Tricks

Add toppings. Don’t forget to add in all your favorite toppings to make your own Chipotle Burritos at home!

Use a different protein. If you prefer chicken to beef you can substitute chicken breast or thighs in an equal amount.

Use Chipotle Peppers in Adobo Sauce. Chipotle peppers in adobo sauce are essential for that signature smoky, spicy flavor. Adjust the number of peppers according to your heat tolerance, and use some of the adobo sauce for added richness.

Marinate the Meat Overnight. For the most intense flavor, marinate the beef in the spice mixture overnight in the refrigerator. This allows the flavors to penetrate the meat deeply.

Add Vinegar for Tanginess. A splash of apple cider vinegar or red wine vinegar adds a nice tang to balance the richness of the meat. Add it towards the end of the cooking process.

Shred the Meat Properly. After cooking, use two forks to shred the meat while it’s still warm. This allows it to soak up the juices in the pot, making the barbacoa more flavorful and moist.

Thicken the Sauce if Needed. If the sauce is too thin after cooking, remove the meat and simmer the sauce on the stovetop to reduce and thicken it. You can also blend a portion of the sauce for a smoother consistency.

Enhance with Fresh Lime Juice. Squeeze fresh lime juice over the shredded barbacoa just before serving. The acidity brightens the flavors and cuts through the richness of the meat.

FAQs

After the meat is cooked you can freeze it for 3-4 months in an airtight ziplock bags. Don’t forget to mark what it is and the date you made it.

One of my favorite ways to use this is as a topping for nachos. Set tortilla chips out on a plate or baking tray, top with some of this barbacoa meat then a heavy layer of cheese and melt in the oven or microwave. Yum!

Beef chuck roast is the most commonly used cut for barbacoa because it’s well-marbled and becomes tender and flavorful when slow-cooked. You can also use brisket or beef cheeks for a slightly different texture and flavor.

The smoky flavor in barbacoa comes from chipotle peppers in adobo sauce. These smoked jalapeños add a rich, smoky heat to the dish. You can also add a touch of smoked paprika to enhance the smokiness.

Marinating the meat is optional but recommended for deeper flavor. If you have time, marinate the beef in the spice mixture for several hours or overnight in the refrigerator.

Yes, you can use store-bought chipotle sauce as a shortcut. However, making your own sauce with chipotle peppers in adobo, garlic, and spices will give you a more authentic flavor.

Yes, barbacoa freezes very well. Store the shredded meat in an airtight container or freezer bag with some of the cooking liquid to keep it moist. It can be frozen for up to 3 months.

While beef is traditional, you can make barbacoa with lamb, goat, or pork for a different twist. Adjust the cooking time based on the meat you choose to ensure it’s tender.

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