Chipotle Barbacoa Recipe

4.89 from 42 votes

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Prep Time20

Cook Time40

Total Time6

Course: Entree

Cuisine: Mexican

Servings: servings

Calories: 514kcal

Author: Taylor Stinson

Ingredients

For barbacoa

1 tbsp olive oil
2 lbs stewing beef
4 cloves garlic minced
1 chipotle pepper, minced
2 tbsp adobo sauce (from the can of chipotles)
1 tbsp lime juice
1 tbsp soy sauce or tamari if gluten-free
1 tbsp vinegar
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
2 tsp paprika
3/4 cup beef broth
1/2 tsp each salt & pepper

For bowls

1 cup Store bought pico de gallo
1 cup Store bought Guacamole
1 cup Corn
2 cups Lettuce
1 cup Shredded cheddar cheese
sour cream to serve
cilantro to serve

Rice

1.5 cups water
1 cup dry rice
1 tsp butter

Instructions

Instant Pot instructions

Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.

Stovetop instructions

Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.

Crockpot instructions

Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.

To assemble

Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.

Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.

Make it with a larger roast and cook on high pressure for 30 mins.

Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.

Freeze the barbacoa for up to 3 months.

Nutrition