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Copycat Chipotle Beef Barbacoa (crockpot)

April 22, 2020

Copycat Chipotle Beef Barbacoa (crockpot)

Click to DOWNLOAD printable recipe

This was a hit and a nice change to "Taco Tuesday". It's a little on the spicy side, so my kids went through a few glasses of water (ha!). But everyone still enjoyed it. I ate it as a salad (pictured), my husband put it in hard taco shells, and my kids ate it on top of nachos. It's very versatile!

This beef barbacoa recipe is also freezer-friendly, so we put the leftovers in a ziplock and threw it in the freezer for another time. I'm all about cook-once-eat-twice!


  • 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
  • 1/2 cup Beef broth
  • 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
  • 5 cloves Garlic (minced)
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Lime juice
  • 1 tbsp Dried oregano
  • 2 tsp Cumin
  • 2 tsp Sea salt
  • 1 tsp Black pepper
  • 1/4 tsp Ground cloves
  • 2 whole Bay leaf


  1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
  2. Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
  3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
  4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.

Serve on a bed of lettuce, or in a soft tortilla shell, taco shell, or as nachos. I placed a soft flour tortilla in a metal bowl and baked at 425 for 8-10 minutes to make a tortilla bowl for my salad. Serve with your favorite taco toppings like shredded cheese, salsa, sour cream, guac, etc.

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