This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.

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  • Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.

  • Stir chicken broth, onion, and bay leaves into the slow cooker.

  • Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Cook's Note:

I cook everything extremely spicy so my addition of cayenne and serrano peppers may or may not be spicy to you. If I was a normal person this measurement might be different but written as is it's very hot!

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

243.7 calories; 21.6 g protein; 7.3 g carbohydrates; 71 mg cholesterol; 448.9 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2017
I'm in LOVE with this recipe. I don't use cloves or bay leaves, I use only 1 teaspoon cumin, I use two tablespoons of oregano, I don't use cayenne or any peppers besides the black pepper and about 5 chipotles in adobo sauce (and it's spicy enough that way) but it still tastes amazing. These are just little changes I've made throughout the years. I honestly think it's better than store boughs. I've made this at least two dozen times and it never fails. I put it in the slow cooker for usually eight hours on low after about an hour on high in the beginning. Or you can do 5-6 hours in high. Sometimes I don't even brown the meat and honestly it turns out almost as good as so if you're in a hurry don't feel bad about not browning the meet. We eat these like a quesadilla, so I take a tortilla and then I put some sauce (ranch or copycat Taco Bell quesadilla sauce) and then I put shredded Gouda or mixed white cheeses and the Barbacoa and I put another tortilla on top and I just fry that in a tiny bit of oil in my cast-iron pan on both sides until it's melted and it is one of the best things I've ever eaten. Top with guacamole and dip it in ranch and you'll definitely make whoever is lucky enough to eat this very happy! I have a pot cooking right now. I usually double the recipe, it heats up great so leftovers never go uneaten, no matter how much I make! Read More
(16)

Most helpful critical review

Rating: 3 stars
04/16/2017
tasty but can use less cayenne Read More
(1)
48 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/02/2017
I'm in LOVE with this recipe. I don't use cloves or bay leaves, I use only 1 teaspoon cumin, I use two tablespoons of oregano, I don't use cayenne or any peppers besides the black pepper and about 5 chipotles in adobo sauce (and it's spicy enough that way) but it still tastes amazing. These are just little changes I've made throughout the years. I honestly think it's better than store boughs. I've made this at least two dozen times and it never fails. I put it in the slow cooker for usually eight hours on low after about an hour on high in the beginning. Or you can do 5-6 hours in high. Sometimes I don't even brown the meat and honestly it turns out almost as good as so if you're in a hurry don't feel bad about not browning the meet. We eat these like a quesadilla, so I take a tortilla and then I put some sauce (ranch or copycat Taco Bell quesadilla sauce) and then I put shredded Gouda or mixed white cheeses and the Barbacoa and I put another tortilla on top and I just fry that in a tiny bit of oil in my cast-iron pan on both sides until it's melted and it is one of the best things I've ever eaten. Top with guacamole and dip it in ranch and you'll definitely make whoever is lucky enough to eat this very happy! I have a pot cooking right now. I usually double the recipe, it heats up great so leftovers never go uneaten, no matter how much I make! Read More
(16)
Rating: 5 stars
10/09/2017
I've fallen in love with the chain-store simply because of their barbacoa. This recipe squashed that romance, and started a new one. Thank you whoever made this delicious recipe! Read More
(9)
Rating: 4 stars
03/03/2017
My husband loved it a little on the spicy side. I didn't have apple cider and used apple cider vinegar instead not sure what it would taste like if I had used the apple cider but it was delicious. Read More
(4)
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Rating: 4 stars
07/08/2017
I have never eaten at Chipolte's. I did not know what to expect my whole family really enjoyed this! My son has stomach issues so I did omit the serrano chili pepper and cayenne pepper. I also omitted the cloves and salt. I used beef broth for the chicken as well. I find meat shreds better when cooked overnight I put the frozen roast and sauce ingredients in the slowcooker at bed time cooked for 12 hours on low shredded and defatted the meat removed the bay leaves put the meat back in the sauce and left on warm until dinner time it was very tender and flavourful. I made home made tostadas from corn tortillas and served the beef on top with all the usual toppings rice and cucumber salad on the side. Read More
(2)
Rating: 4 stars
08/13/2017
I used jalapeño instead of Serrano pepper and omitted the cayenne, and it was just spicy enough. This Read More
(2)
Rating: 5 stars
08/15/2017
Fantastic! Read More
(2)
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Rating: 5 stars
07/29/2017
Wow this was so good!!! I made as-written except didn't use cayenne - just because I couldn't find it in my pantry and after the serrano and all the chipotles I wasn't too worried about making it spicier:) I used a pork butt with this marinade and it was SO. GOOD. Marinaded it in the blended stuff overnight then slow cooked with the onions bay leaf and stock. I will hold onto this one!!! Read More
(2)
Rating: 4 stars
04/30/2018
I like very spicy food but let me warn you: I made this recipe as directed except that I reduced the cayenne pepper to one teaspoon (rather than the tablespoon called for) and it was still about as spicy as I could comfortably tolerate. So depending on your tolerance for heat you might want to eliminate or substantially reduce the amount of cayenne you use. In any event this was a very flavorful dish. I'll be using the meat for tacos taco salad etc. Read More
(2)
Rating: 4 stars
07/29/2016
Really good but I made some small changes. First If you're looking for that traditional gelatinous thing that happens with barbacoa you should use beef check instead of a roast. Cheek shrinks so I used 4 lbs rather than 2 lbs. I didn't use oil and skipped the skillet all together and went straight to the slow cooker. I had to add some extra salt in the end. I served it with Mexican rice black beans lettuce avocado homemade tomatillo salsa sour cream tomatoes peppers and soft tortillas. Very flavorful! Thanks for the recipe! Read More
(2)
Rating: 3 stars
04/16/2017
tasty but can use less cayenne Read More
(1)