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Copycat Chipotle Mexican Grill Barbacoa Beef

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Copycat Chipotle Mexican Grill Barbacoa Beef
2013-09-05 Other
4.2 26

This copycat recipe emulates Chipotle Mexican Grill's bold and spicy barbacoa shredded beef. The chipotle peppers bring heat and special flavors to Chipotle's signature burrito.

  • Servings: 24
  • Prep Time: 20 min
  • Cook Time: 6 hours
  • Total Time: 6 hrs 20 min


⅓ cup Apple Cider Vinegar
3 Tbsp Fresh Lime Juice
3 Canned Chipotle Peppers In Adobo Sauce
2 Large Garlic Cloves, or 4 small cloves
4 tsp Cumin
2 tsp Oregano
1½ tsp Ground Black Pepper
1½ tsp Salt
½ tsp Ground Cloves
¾ cup Chicken Broth
5 lbs Beef Chuck Roast
2 Tbsp Vegetable Oil
3 Bay Leaves


1. Combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, cloves and chicken broth in a blender. Blend at the highest speed until mixture is smooth and creamy.

2. Cut the roast up into smaller pieces, removing excess fat. In a large skillet, heat the 2 tbsp oil and brown meat on all sides.

3. Place the meat in a 4 quart crockpot and pour the sauce over the meat. Add the bay leaves.

4. Cook for 6 hours, or until the meat is easily pulled apart.

5. Remove and toss the bay leaves. Using two forks, shred the meat on a cutting board and return the shredded meat to the sauce. It's ready to serve.

Helpful Tips:

To make the Chipotle barbacoa burrito, serve with warmed flour tortillas, pico de gallo, cilantro-lime rice, shredded Monterey Jack cheese, and ranch beans. Garnish with sour cream, if desired. This is a large recipe; I usually freeze half of it to enjoy later.