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Copycat Chipotle® Beef Barbacoa

Rated as 5 out of 5 Stars

"This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal."
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8 h 25 m servings 186
Original recipe yields 12 servings


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  1. Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.


  • Cook's Note:
  • Use fewer peppers (and remove more seeds) for a milder flavor.

Nutrition Facts

Per Serving: 186 calories; 12.9 2.9 13.9 52 514 Full nutrition

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Yum! I made it low-FODMAP with garlic oil and the green parts of green onions and it was fab on nachos!