Copycat Chipotle Beef Barbacoa
Prep time
Cook time
Total time
A delicious and authentic copycat recipe for Chipotle Beef Barbacoa. Serve this with cilantro lime rice, black beans, pico de gallo, and any other toppings you love. So delicious!
Recipe type: Copycat
Cuisine: Mexican
Serves: 12-16
  • 3-4 lbs beef chuck roast
  • 2 tbsp canola oil
  • ¼ cup apple cider vinegar
  • 4 cloves garlic, crushed
  • 1 tbsp cumin
  • 1 tbsp brown sugar
  • 1½ tsp oregano
  • ½ tsp ground black pepper
  • 1 tsp salt
  • ¼ tsp ground cloves
  • 2 tbsp lime juice
  • 2-3 chipotle chiles in adobo (these will add spice so if you like it hot add 3, if not add 2 or consider only adding 1 if you don't like things a little spicy)
  • ½ cup beef broth
  • 2 bay leaves
  1. In a food processor or powerful blender, combine the apple cider vinegar, garlic, cumin, brown sugar, oregano, black pepper, salt, ground cloves, lime juice, and chipotle chiles in adobo. Blend or process until well combined.
  2. Cut the beef roast into 4-5 chunks.
  3. In a large, oven-safe pot, sear each side of the meat in the heated canola oil.
  4. Once all sides of the beef are seared, pour the sauce mixture evenly over each piece.
  5. Add the beef broth and bay leaves. Cover with a lid or foil and bake in the oven at 350 degrees for 2½-3 hours or until meat is fork-tender and shreds easily.
  6. When the meat is done, remove it from the oven and shred the meat using 2 forks. You can choose to take it out of the pan to do this or leave it in like I did. If you take it out, be sure to return the shredded meat into the pan to soak up the juices.
  7. Serve with chipotle lime rice, black beans, pico de gallo, guacamole, cheese, and any other toppings you prefer! Meat can also be wrapped up in a burrito or served on a salad.
Recipe by Real Life Dinner at