Crispy Chipotle Barbacoa Beef (Copycat)

Why You’ll Love This Recipe

• Deep, smoky heat from real chipotles in adobo balanced with bright lime and a whisper of clove.
• Fork-tender beef braised low and slow, then sizzled for irresistible crispy edges.
• Make-ahead friendly: braise once, crisp to order all week for bowls, tacos, or burritos.
• Simple pantry staples, restaurant-quality results.

Grocery List

• Produce: 1 large white onion, 1 head garlic, 2–3 limes, fresh cilantro (for serving), optional red onion/radishes for garnish
• Dairy: Optional cotija cheese and sour cream (for serving)
• Pantry: Beef chuck roast, canned chipotles in adobo, low-sodium beef broth, apple cider vinegar, ground cumin, ground cloves, dried Mexican oregano, bay leaves, kosher salt, black pepper, neutral oil, tortillas and/or rice and beans

Full Ingredients

Beef

• 3 lb boneless beef chuck roast, trimmed and cut into 3-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado, canola, or grapeseed)

Braising Sauce

• 1 large white or yellow onion (about 10 oz), roughly chopped
• 6 garlic cloves, peeled
• 3–4 chipotle peppers from a can of chipotles in adobo, plus 2 tbsp adobo sauce
• 1 cup low-sodium beef broth
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1/8 tsp ground cloves
• 2 tsp dried Mexican oregano, lightly crushed
• 2 bay leaves (do not blend; add to pot)

Crisping & Finishing

• 1–2 tbsp neutral oil or reserved beef fat for the skillet
• 1/2 cup reduced braising liquid (from the pot)
• Kosher salt and lime wedges to finish

Serving Ideas (optional)

• Warm corn or flour tortillas
• Cilantro-lime rice, black or pinto beans
• Fresh cilantro, diced white onion, pico de gallo, corn salsa
• Pickled red onions, cotija cheese, sour cream, extra lime wedges

Step-by-Step Instructions

Step 1: Preheat and season the beef

Preheat your oven to 300°F. Pat the beef dry with paper towels so it sears properly. Season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let it sit at room temperature while you make the sauce, 10–15 minutes.

Step 2: Sear for flavor

Heat 1 tablespoon neutral oil in a heavy Dutch oven (5–6 quarts) over medium-high heat until shimmering. Working in 2–3 batches, sear beef chunks until well browned on at least two sides, 5–7 minutes per batch. Transfer browned pieces to a bowl and repeat. Do not overcrowd the pot; browning builds deep flavor.

Step 3: Blend the braising sauce

In a blender, combine onion, garlic, chipotle peppers, adobo sauce, beef broth, lime juice, apple cider vinegar, cumin, ground cloves, and Mexican oregano. Blend until completely smooth, 45–60 seconds, scraping down the sides as needed.

Step 4: Deglaze and assemble the braise

Pour the blended sauce into the Dutch oven and scrape up any browned bits on the bottom with a wooden spoon. Add the bay leaves. Return all seared beef and accumulated juices to the pot, turning to coat. The liquid should come about halfway up the meat; if not, add a splash more broth or water. Bring to a gentle simmer on the stovetop, then cover.

Step 5: Braise low and slow

Transfer the covered pot to the oven and braise at 300°F until the beef is fork-tender and shreddable, about 3 hours. An internal temperature around 195–205°F indicates collagen has broken down. If the meat resists shredding, continue braising in 15–20 minute increments and check again.

Step 6: Shred and reduce the sauce

Lift the beef to a cutting board, discarding bay leaves. Shred with two forks into bite-size strands. Meanwhile, skim excess fat from the braising liquid. Measure 1 cup of the liquid into a saucepan and simmer over medium heat until reduced to about 1/2 cup and glossy, 8–10 minutes. Taste and season the reduced sauce with salt or lime to balance.

Step 7: Crisp the edges

Heat a large cast-iron or stainless skillet over medium-high heat with 1 tablespoon oil. Add a loose, even layer of shredded beef (work in batches). Press lightly and cook undisturbed until the bottom is browned and crisp at the edges, 3–5 minutes. Drizzle in a few spoonfuls of the reduced sauce, toss to glaze, and cook 30–60 seconds more. Repeat with remaining beef, adding oil as needed.

Step 8: Serve your way

Finish with a squeeze of lime and a pinch of salt if needed. Serve the crispy barbacoa tucked into warm tortillas or over cilantro-lime rice with black beans. Top with cilantro, diced white onion, pico, corn salsa, pickled red onions, cotija, and sour cream—build it just how you like.

Pro Tips

• Use Mexican oregano (not Mediterranean) for the right citrusy, herbal note.
• Ground clove is potent—measure carefully. A little brings that signature barbacoa warmth.
• For juicier results, keep liquid halfway up the meat during the braise; add a splash of broth if needed.
• Reduce some braising liquid to a glaze before crisping; it clings to the beef and intensifies flavor.
• Crisp right before serving so the edges stay crunchy and caramelized.

Variations

• Slow Cooker: After searing, add beef and blended sauce (plus bay leaves) to a slow cooker. Cook on Low 8–9 hours or High 5–6 hours. Shred, reduce some liquid on the stovetop, then crisp as directed.
• Instant Pot: Sear on Sauté. Add sauce and bay leaves; pressure cook on High for 60 minutes with 15 minutes natural release. Shred, reduce liquid on Sauté, then crisp.
• Different Cuts: Use 3 lb boneless beef short ribs or a well-marbled brisket point for extra richness; cook times may vary by 20–45 minutes.

Storage & Make-Ahead

Cool completely, then store the shredded beef with some braising liquid in an airtight container up to 4 days in the refrigerator. Freeze up to 3 months. Reheat gently in a skillet with a splash of liquid, then crisp just before serving for best texture. The sauce can be reduced ahead and kept separately; add during the final crisp for a fresh, glossy finish.

Nutrition (per serving)

Approximate for 1/8 of recipe (beef only, before toppings): 330 calories; 21 g fat (8 g saturated); 4 g carbohydrates; 1 g fiber; 1 g sugar; 29 g protein; 720 mg sodium. Values will vary with toppings and salt.