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Barbacoa burrito bowl with shredded beef, rice, beans, and sour cream in a white bowl

Copycat Barbacoa

Make chipotle copycat barbacoa with tender shredded beef, smoky chipotle peppers, and warm spices for burrito bowls and tacos.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 520
Ingredients Method

Ingredients
  

  • 900 g Beef chuck roast, cut into large chunks
  • 3 tbsp Chipotle peppers in adobo sauce, minced
  • 3 tbsp Apple cider vinegar
  • 4 Garlic cloves, minced
  • 2 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1/2 tsp Ground cloves
  • 3/4 cup Beef broth
  • 2 piece Bay leaves

Method
 

  1. Combine chipotle peppers, adobo sauce, apple cider vinegar, garlic, cumin, oregano, and cloves in a bowl and mix until smooth.
  2. Place beef chunks in a slow cooker, pour the chipotle mixture over the beef, add beef broth and bay leaves, and toss to coat evenly.
  3. Cover and cook on low for 7 to 8 hours or high for 4 hours until the beef shreds easily with a fork.
  4. Remove bay leaves, shred the beef with two forks, and toss with the cooking liquid until well coated.
  5. Serve immediately in burrito bowls, tacos, or over rice with your choice of toppings.