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Chipotle Barbacoa

Rated as 4.3 out of 5 Stars
1

"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 h 26 m servings 244
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Stir chicken broth, onion, and bay leaves into the slow cooker.
  4. Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Footnotes

  • 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!
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 244 calories; 14.1 7.3 21.6 71 449 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 abo...

Most helpful critical review

tasty, but can use less cayenne

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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 abo...

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!

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 delic...

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...

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 ...

This was delicious! Served with hard taco shells, salsa sour cream and cheese. Best tacos I've ever had

Fantastic!

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,...

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 ab...