This copycat Chipotle slow cooker beef barbacoa recipe smells ah-mazing and tastes even better! Perfect for tacos, burrito bowls, tostadas, and so much more…
Tacos are one of those simple meals that make it easy to please everyone. Just set out an array of fresh produce and cheese for toppings, throw together some kind of protein, and everyone can customize their meal to their heart’s content.
When it comes to protein, I’m a bit partial to the unexpected flavors of the grilled shrimp tacos with spicy mango slaw that we had last week. However, my boys have been begging me for something a little more “manly”… aka beefy. Like this beef barbacoa that I make in my slow cooker!
It’s no secret that I {big puffy pink heart} love my slow cooker. I mean, what’s not to love? It makes cooking a dish like this a total breeze. And to be honest, I actually have multiple slow cookers, my favorite being the basic stainless steel Crock-Pot slow cooker that I picked up at Target on Black Friday several years ago for $5. Best five bucks I ever spent!
Anyhow, back to this yummy beef barbacoa recipe… McCormick sent me an array of their gourmet spices to create my favorite taco recipe, a few of which are pictured above.
So much variety — and they’re all packed with flavor. I had no idea they offered dried jalapeño pepper flakes! I didn’t use them in this recipe, but you can bet I’ll be trying those out very soon.
Slow Cooker Beef Barbacoa Recipe
Did I mention how easy this recipe is to make? Just toss a chuck roast into the slow cooker with about 3/4 cup of beef stock. The adobo sauce comes together very quickly in a blender and is then poured over the top. Turn the slow cooker on low and forget about it for about 8-10 hours.
Well, you can try to forget about it, but the amazing aroma will continue to remind you of it and make your mouth water until it’s ready… Truly meal prep made easy!
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PinIngredients
- 1/3 cup apple cider vinegar
- 1/2 yellow onion
- 2 tablespoons fresh lime juice
- 4 garlic cloves
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cloves
- 3-4 chipotle chiles in adobo sauce
- 3/4 cup beef stock
- 3-4 lb. beef chuck roast
Instructions
- Trim any excess fat off the roast and place it in a slow cooker with the beef stock.
- In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
- Cook on low heat for 8-10 hours or high heat for 6 hours. Don’t peek while cooking!
- Shred the meat in the juices and serve warn.
I don’t claim to know what’s in Chipotle’s barbacoa recipe, but I’d say the flavor of this rivals theirs any day! I like to serve it with Coconut Cilantro Lime Rice and a side of this Chi-Chi’s Copycat Mexican Sweet Corn Cake.
This post is brought to you by McCormick and The Motherhood. However, all thoughts and opinions are my own — always have been, always will be!
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Jen says
September 9, 2015 at 9:27 pmHi! Would this work with pork as well?
Tara @ Unsophisticook says
September 11, 2015 at 10:18 amHi, Jen! I actually haven’t tried this particular recipe with pork. If you do, I’d suggest using chicken stock rather than beef stock — but you may want to seek out a carnitas recipe instead.
audrey says
April 20, 2015 at 7:04 pmHow spicy “hot” is it?
Tara @ Unsophisticook says
June 15, 2015 at 11:40 amAudrey, I don’t find it to be too hot, but if you’re sensitive to spicy foods you can control it by decreasing the chipotle peppers and/or scooping out the seeds before blending. (The seeds are actually the hottest part of a pepper.)
Larry says
September 4, 2014 at 11:38 amSounds good. Can you use a beef brisket instead of a chuck roast?
Tara @ Unsophisticook says
September 12, 2014 at 12:55 pmI’ve not tried it, Larry, but it should work. Just know that because brisket is a leaner cut, it may be a little less flavorful.
Lupe says
October 21, 2013 at 8:50 pmHi, quick question regarding the cloves in the recipe – are we talking ground cloves? Thanks!
Tara @ Unsophisticook says
October 21, 2013 at 10:06 pmYes, use ground cloves. Thanks for pointing that out, Lupe — I’ll update the recipe to avoid any confusion!
Katy says
October 21, 2013 at 4:33 pmThinking of blending the sauce tonight, refrigerating it, then just assembling it all in the crock tomorrow morning. Is that do-able?
Really looking forward to this one! Thanks!
Tara @ Unsophisticook says
October 21, 2013 at 4:40 pmI haven’t tried it, but I don’t see any reason why it wouldn’t work. I’d love to hear how it turns out!
Alo says
October 10, 2013 at 1:22 pmHow many people does the recipe feed?
Tara @ Unsophisticook says
October 21, 2013 at 10:07 amAlo, this serves 8 people generously, and I’m sure you can stretch it even further.
JennyD says
September 8, 2013 at 3:05 pmApologies in advance if this is a silly question… the ingredient list calls for “3-4 chipotle chilis in adobo sauce” and the in the directions it says to “Pour the adobo sauce over the meat”. Is this the adobo sauce that was in the can of chipotle chilis OR is it the liquid mixture you just blended up in step 2?
Thanks so much – planning to make this today and enjoy this week :D
Tara @ Unsophisticook says
September 8, 2013 at 5:14 pmSorry that was unclear, Jenny! I was referring to the sauce that you just blended up in step 2. I’ll update the recipe to avoid any confusion.
Andrea says
September 7, 2013 at 1:48 pmI’d love to try this but can you tell me how to get “chilis in adobo sauce”? Is this a packaged item? If this is something you prepare, can you tell me what to do? Is it fresh chili peppers in a bottled sauce? Thanks so much! Can’t wait to try!
JennyD says
September 8, 2013 at 12:34 pmAndrea I happened upon them yesterday in Albertson’s (standard american grocery chain such as Ralphs, Kroger, Von’s, Safeway, etc) when shopping for another recipe. They were in a can and if I recall correctly they were *chipotle* chilis in adobo sauce. I found them in the Hispanic aisle where they have salsas. Hope that helps!!
Tara @ Unsophisticook says
September 8, 2013 at 12:47 pmYep, JennyD is correct! They do come in a can and are typically found with the Hispanic ingredients and taco kits.
Andrea says
September 9, 2013 at 2:05 pmYeS! Thank you both! I found them in the hispanic food section! Sold in a can near all of the Goya products. I am making this for dinner this Friday. Can’t wait to try it!
Tara @ Unsophisticook says
September 9, 2013 at 3:35 pmHope you love it! I actually have it cooking right now, and it smells sooooo good. Can’t wait for dinner after soccer practice!
Sarah says
July 4, 2013 at 1:03 amI made this tonight and honestly I can’t believe that after all that time in the slow cooker the meat was DRY! The flavors are good though. It was in the slow cooker for 7-8 hours…any ideas?
Tara @ Unsophisticook says
July 4, 2013 at 9:00 amDid you have it set on low, Sarah? I know I tried to rush it once on high, and it turned out very dry because it cooked too quickly.
Erik says
June 29, 2013 at 1:50 pmI am going to try this recipe for the 4th of July, however, I am a little worried about using chuck roast. I never get barbacoa from Chipotle or Qdoba, just because it feels like a bastardization of the barbacoa I grew up with. Asking my grandmother for advice, she explained that the reason is that it isn’t barabcoa if you are using chuck roast in place of beef cheeks (literally, the cheek muscles from a cow’s head). I have less than a week to track something like that down. Does anyone have a notion that might help?
Tara @ Unsophisticook says
July 4, 2013 at 9:02 amI can’t say that I’ve ever had real barbacoa made from beef cheeks, so I’m not sure how they compare. I would think you could ask the butcher at any supermarket to learn where you could find it though.
Leslie Ramey says
May 30, 2013 at 5:38 pmThanks for sharing this, I can`t wait to make it. With a newborn, I have been looking for new and easy but yummy meals that I can make in the crockpot!! It sounds amazing. I think my husband will love it.
Kat says
May 25, 2013 at 10:39 pmMade this last week and it was great! I didn’t have the chilies or the “allspice”, But I made do. I used hot sauce and red pepper flakes and blended the onions and other seasonings to poor over the meat. It was awesome! Thanks!
CJ Huang says
May 17, 2013 at 9:24 pmWe were just talking about barbacoa tonight and how we wanted some! Yours looks great. :)
Lauren @ Rustic Honey says
May 17, 2013 at 10:02 amYUM! I will have to try these! We always have taco night on Mondays. This will be perfect! Thanks!
Kelly @ The Moon and Me says
May 15, 2013 at 2:49 pmSounds perfectly delicious! We just bought a quarter of beef and will have plenty of roasts…this is gonna be some of them! :)
Kelly
Nicolette says
May 15, 2013 at 1:11 amIs the apple cider mentioned in the ingredient list- apple cider (juice) or apple cider vinegar? I love the barbacoa at Chipotle and really want to try your recipe.
Tara @ Unsophisticook says
May 15, 2013 at 9:21 amYikes, I must have been really distracted when typing out the recipe. I’ll fix it right now, but it’s apple cider vinegar. Enjoy!
Prescilla says
May 14, 2013 at 11:02 pmI would consider this “shredded beef” tacos not barbacoa. Real barbacoa is made from beef tongue or cheek. Sounds ew but that is all you will find in Mexico!
Tara @ Unsophisticook says
May 14, 2013 at 11:12 pmYes, you’re correct Prescilla — this would be the Americanized version that’s like what is served at Chipotle.
JennyD says
September 8, 2013 at 12:30 pmPrescilla, does Chipotle serve Barbacoa beef that is beef tongue or cheek? Yeah, I don’t think so.
Jenn says
August 29, 2014 at 4:04 amActually, there are places that sell Barbacoa (cheek) in Texas. Taco Cabana is one.
Miss @ Miss in the Kitchen says
May 13, 2013 at 11:39 pmSlow cooker tacos are the best!
Paula - bell'alimento says
May 13, 2013 at 6:41 pmI am on a taco tear so bring it on!
Aggie says
May 13, 2013 at 5:35 pmMy husband would love this, he usually picks the barbacoa beef at Chipotle for his burritos. Would love to make this for him at home!
And I love those jalapeno flakes!
Angie says
May 13, 2013 at 3:29 pmYum, yum, yum. Wish I had this for dinner tonight!
Shaina says
May 13, 2013 at 2:58 pmWe love barbacoa. Too bad I don’t have a Crock-Pot. Total slacker that hasn’t replaced the one that broke 7 years ago…
Judit + Corina @WineDineDaily says
May 13, 2013 at 2:08 pmLove this versatile recipe…. and looks delicious :)
Robyn Stone | Add a Pinch says
May 11, 2013 at 6:40 pmMmm. This looks delicious!!! Love that it’s cooked in the slow cooker too!!!
Cheri says
May 11, 2013 at 10:52 amThis recipe looks quite yummy. Can you clarify the amount of allspice that should be used? It is listed twice for different amounts. Thanks a bunch!
Tara @ Unsophisticook says
May 11, 2013 at 11:13 pmThanks for telling me, Cheri! It should be 1 teaspoon, and I updated the recipe.