Ugh — I had two kitchen disasters yesterday. I was excited to test two new recipes, cookies and bread, but neither turned out the way I hoped. The cookies tasted fine but looked unappealing, and the bread was underwhelming; I suspect I used far too much flour. I’ll try the bread again and adjust the flour. Failures like this are frustrating, but they’re part of learning in the kitchen.
Fortunately, earlier in the week I had some real wins, and today I’m sharing one of those successes. We’ve been celebrating Cinco de Mayo all week here with chips, salsa, guacamole, rice, beans and enchiladas. Mexican food is one of our favorites, so I couldn’t resist making a big batch of this savory, spicy beef.
This Slow Cooker Chipotle Copycat Barbocoa Beef is outstanding. Tender pieces of seared chuck roast simmer slowly in a rich, smoky adobo-style sauce until they fall apart and shred effortlessly. The flavor is bold but balanced — smoky chipotle, bright lime and apple cider vinegar, warm spices like cumin, oregano and a touch of cloves — all combine to produce deeply seasoned shredded beef.
This recipe makes a generous amount and is very versatile. Use the shredded beef for tacos, burritos, enchiladas, quesadillas or nachos. It also works well over rice bowls or as a filling for tostadas. My boys couldn’t stop raving about it — seeing everyone enjoy a meal this much is one of the best feelings. While it cooks, your kitchen will smell incredible, and leftovers are just as delicious the next day.
Slow Cooker Chipotle Copycat Barbocoa Beef
- Total Time: 480 minutes
- Yield: 10 to 12 servings
Description
This barbacoa-style beef is deeply flavorful, moist and easy to make in a slow cooker. It’s adapted for home cooks who want a copycat version of the chipotle barbacoa experience — smoky, tangy and slightly spicy, perfect for building any Mexican-inspired meal.
Ingredients
- 1/3 cup apple cider vinegar
- 3 Tbsp. lime juice
- 3 to 4 chipotle chiles in adobo sauce (depending on how spicy you want it)
- 4 tsp. minced garlic cloves
- 4 tsp. cumin
- 3 tsp. oregano
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1/2 tsp. ground cloves
- 2 Tbsp. vegetable oil
- 3/4 cup chicken broth
- 4 to 5 lb. chuck roast
Garnishes:
- Pico de gallo
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- To make the adobo sauce, combine apple cider vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor and blend on high until smooth.
- Trim most of the excess fat from the roast and cut it into large chunks (about 6–7 pieces) so it browns evenly.
- Heat the oil in a frying pan over medium-high heat. Sear all sides of the roast chunks until evenly browned; this adds flavor and color.
- Place the seared meat into the slow cooker. Pour the adobo sauce over the meat, then add the chicken broth.
- Cook on high for 6 hours or on low for 8–10 hours, until the meat is fork-tender and easily shreds.
- With the meat still in the slow cooker, shred it using two forks, stirring it into the sauce so every bite is coated.
- Serve in warm tortillas or use in burritos, enchiladas or rice bowls. Garnish with pico, sour cream, guacamole and cheese as desired.
- Cook Time: 480 minutes
- Category: Main Dishes
Notes and Tips
This slow cooker barbacoa-style beef benefits from low, slow cooking. Searing the meat first develops deeper flavor, but if you’re short on time you can skip that step and still get tender results. The number of chipotle chiles controls the heat, so start with three if you prefer moderate spice.
Leftovers keep well and make excellent lunches: store cooled meat in an airtight container in the refrigerator and use within a few days. Reheat gently over low heat with a splash of broth or water to keep the meat moist. This recipe is great for feeding a crowd and is easy to double if you need more servings.
For a slightly different flavor profile, try adding a bay leaf while it cooks or a splash of orange juice with the vinegar for a touch of sweetness and acidity. Taste the shredded meat before adding any extra salt, since the cooking liquid concentrates flavors.
Recipe source: Adapted slightly from Food.com.
Originally shared as part of a weekly cooking roundup.