Ingredients
- 3 lb beef chuck roast, cut into large chunks
- 1 tbsp olive oil
- 3 chipotle peppers in adobo, plus 2 tbsp adobo sauce
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup beef broth
- 4 cloves garlic
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp ground cloves
- 2 bay leaves
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- Cooked cilantro-lime rice, black beans, and toppings, for bowls
Instructions
- Sear the beef. Season the beef chunks with salt and pepper. Heat the oil in a large skillet over high heat and sear the beef in batches until browned on all sides, 8–10 minutes total.
- Blend the braising sauce. Blend the chipotles, adobo sauce, lime juice, beef broth, garlic, cumin, oregano, and cloves until smooth.
- Slow cook. Place the seared beef in a 6-quart slow cooker. Pour the sauce over, add the bay leaves, cover, and cook on LOW for 8 hours (or HIGH for 4–5 hours) until shreddable.
- Shred. Transfer the beef to a cutting board and shred with two forks, discarding fat and bay leaves. Skim fat from the cooking liquid.
- Moisten. Toss the shredded beef with 1–2 cups of the cooking liquid until juicy but not soupy. Taste and add more lime or salt.
- Build bowls. Pile over cilantro-lime rice with black beans, corn salsa, guacamole, cheese, and sour cream — the full Chipotle lineup.
💡 Barbacoa smarts
Searing is not optional — those browned bits become the deep, beefy backbone of the sauce. Ground cloves sound unusual but they are the secret warmth in Chipotle's version; do not skip them. Freeze the leftover chipotles in adobo in tablespoon portions — they keep months and you will use them constantly. The barbacoa freezes beautifully for up to 3 months, making this the ultimate meal-prep protein.
Common questions
How spicy is barbacoa?
Medium — smoky more than fiery. Three chipotles give a pleasant warmth; use two for mild or five for serious heat.
Can I make this in an Instant Pot?
Yes — sear using sauté mode, then pressure cook on HIGH for 60 minutes with natural release. Shred and moisten as directed.
What is the best beef cut?
Chuck roast is ideal — its fat and collagen melt into juicy, shreddable meat. Brisket also works beautifully.
How do I meal prep barbacoa bowls?
Portion beef, rice, and beans into containers for up to 5 days. Keep fresh toppings (guac, sour cream, lettuce) separate until serving.
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