Smoky • Tender • Slow-Cooked Mexican Shredded Beef

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If you love Chipotle’s Barbacoa — juicy, tender, slightly spicy shredded beef packed with smoky flavor — this homemade version will blow you away. Not only does it taste exactly like the restaurant version, it’s richer, fresher, and far more budget-friendly.

This dish is unbelievably versatile:
✔ taco bowls
✔ burritos
✔ nachos
✔ quesadillas
✔ salads
✔ meal prep
✔ family-style dinners

Slow-cooked in chipotle peppers, garlic, lime juice, and warm spices, this barbacoa becomes fall-apart tender and incredibly flavorful. And the best part? Your slow cooker, Instant Pot, or oven does most of the work.

This copycat recipe is everything you love about Chipotle — but BETTER.

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⭐ Why This Barbacoa Version Is So Good

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1️⃣ The Chipotle Adobo Base

This is the heart of the flavor — smoky, tangy, spicy, rich.

2️⃣ Slow Cooking = Fall-Apart Texture

Low and slow breaks down the collagen in the beef, making it buttery soft.

3️⃣ Acid Balancing

Lime juice + vinegar brightens the richness and cuts the fat.

4️⃣ Warm Mexican Spices

Cumin, oregano, cloves — the exact flavor profile Chipotle uses.

5️⃣ Shredding Into Its Own Juices

Once shredded, the beef soaks up ALL the flavor in the sauce.

The result is juicy, tender, deeply seasoned beef that tastes like it came straight from the Chipotle line.

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🛒 Ingredients (Expanded + Notes)

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For the Beef

• 3–4 lb beef chuck roast
  Perfect for slow cooking — marbled and tender.
• 2–3 bay leaves

For the Chipotle Barbacoa Sauce

Blend all of the following:

• 3 chipotle peppers in adobo
  Control heat by using 1–2 peppers or adding extra for spice lovers.
• 4 cloves garlic
• ½ onion
• ¼ cup lime juice
• ¼ cup apple cider vinegar
• 1 cup beef broth
• 1 tbsp cumin
• 1 tbsp Mexican oregano
• 1 tsp ground cloves or ⅛ tsp ground cloves (strong flavor!)
• 1–2 tsp salt
• ½ tsp black pepper

Optional:

• 1 tbsp brown sugar (balances heat + acidity)

This marinade is the heart of the recipe.

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🍳 Step-by-Step Instructions (Deeply Detailed)

STEP 1 — Trim & Cut Beef

Cut chuck roast into 4–6 large chunks.
This helps it cook faster and shred more evenly.

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STEP 2 — Blend the Barbacoa Sauce

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Add all sauce ingredients to a blender.
Blend until completely smooth.
Taste and adjust spice level.

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STEP 3 — Slow Cook

Place beef chunks into your slow cooker.
Pour the blended marinade over the top.
Add bay leaves.

Cook:

• Low: 7–8 hours (best texture!)
• High: 4–5 hours

The beef should be fork-tender.

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STEP 4 — Shred the Beef

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Remove bay leaves.
Shred beef directly in the slow cooker using two forks.

Let shredded beef simmer in its own juices to absorb ALL that flavor.

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STEP 5 — Adjust & Serve

Taste and adjust:

• More lime → brighter
• More salt → deeper flavor
• More adobo sauce → spicier

Serve warm in your favorite Chipotle-style meals.

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🌯 How to Serve Barbacoa (So Many Options!)

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1️⃣ Burrito Bowls

Just like Chipotle:

• cilantro lime rice
• black beans
• fajita veggies
• corn salsa
• pico
• guac
• lettuce
• sour cream

2️⃣ Tacos

Corn or flour tortillas with:

• onion
• cilantro
• lime

3️⃣ Quesadillas

Melted cheese + barbacoa = heavenly.

4️⃣ Loaded Nachos

Perfect party food.

5️⃣ Meal Prep Containers

Lasts all week and reheats beautifully.

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🔄 Variations & Customizations

Milder Version

Use only 1 chipotle pepper and remove seeds.

Spicy Version

Add:

• extra chipotle pepper
• a splash of adobo sauce
• chili flakes

Keto / Low-Carb

Serve on cauliflower rice or in lettuce cups.

Instant Pot Version

Pressure cook 60 minutes, natural release 15 minutes.

Oven Version

Cook covered at 300°F for 3½–4 hours.

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🧊 Storage, Freezing & Reheating

Refrigerator

Lasts 4–5 days.
The flavor gets even better each day.

Freezer

Freeze up to 3 months in portioned bags.

Reheating

• Stovetop: heat with extra broth
• Microwave: 60–90 seconds
• Oven: covered, 10 minutes at 300°F

Always add a splash of broth to keep it juicy.