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3.58 from 14 votes

Chipotle Beef Barbacoa Recipe

Easy Beef Barbacoa Recipe for tacos, burgers and burritos
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beef
Servings: 8 servings
Calories: 338kcal
Author: Laura


  • 3 lb beef chuck roast
  • 1 tbsp cooking oil
  • 1/2 white onion chopped
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 4 chipotle peppers in adobo sauce deseeded and finely chopped
  • 1/2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup cilantro chopped
  • 2 bay leaves
  • salt and ground black pepper to taste


  • Cut the beef into 3-inch pieces. Season with salt and pepper. Brown the meat on all four sides in cooking oil on the stovetop. Remove meat.
  • Add the onions to the pot. Cook for 3-4 minutes. Add the garlic, cumin and oregano. Stir and cook for one minute.
  • Add the chipotle peppers, beef broth, vinegar, lime juice and cilantro. Stir well to combine.
  • Return the meat to the pan. Cover and cook over low heat for 6 hours. Meat is done when it can easily be shredded with a fork. Remove it from the pot and shred it, then combine it with as much of the sauce as you prefer.
  • Serve in tacos, burritos, or any other dish you like.


  • Chuck Roast is the best cut of meat for this dish. The meat needs to have adequate marbling (fat) to create a nice fall-apart texture and flavor.
  • The meat must be cooked low and slow for around 6 hours. Trying to cook it faster on a higher heat doesn't yield the best results.
  • I haven't had success with this recipe in the Instant Pot. I would stick to stove top cooking.
  • If you leave the seeds in the peppers, it will be quite hot. Remove all the seeds for no heat.


Calories: 338kcal | Carbohydrates: 3g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 291mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 4mg