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GET IT NOWI love a good fast casual restaurant with clean ingredients, but Chipotle is by far my favorite (especially if I spring for the guacamole). I love their chicken and fajita veggies. But their barbacoa beef? I order it so often that I can almost taste the flavors just thinking about it! As I do with most restaurant meals I fall in love with, I just had to recreate my own barbacoa recipe like it at home — this time in my slow cooker. It’s actually quite simple, but also has all the rich flavors and bold spices. And to me, it tastes just like Chipotle barbacoa.
Why You’ll Love My Chipotle Barbacoa Recipe
- Bold flavors – Smoky, rich beef. Plenty of Mexican spices. A little bit of tang. Just the right amount of heat (but you can easily adjust it, too). It’s one of my favorite Chipotle copycat recipes and one of the best Mexican-inspired dishes I’ve ever made.
- Melt-in-your-mouth texture – A good barbacoa meat is not only juicy, it’s downright fall-apart tender and shreds effortlessly. And mine is here to give you just that.
- Your slow cooker does all the work – If you didn’t adore your Crock Pot before, you will once you make this barbacoa beef in it! This is an easy, set-it-and-forget-it kind of recipe with just 10 minutes of prep.
- Endless ways to serve it – I have lots of ideas for you below, so you can make this dish once and enjoy it in several ways throughout the week.
Ingredients & Substitutions
Here I explain the best ingredients for my barbacoa beef recipe, what each one does, and substitution options. For measurements, see the recipe card.
Did you know that Chipotle publicly posts the ingredients for every item on their menu? To make my copycat Chipotle barbacoa recipe at home, I peeked at what they use and then simplified it a bit to stay true to my 10-ingredients-or-less mantra (plus salt and pepper). My version includes:
- Beef – I’ve made this using both beef brisket and beef chuck roast (the same cuts I use for pot roast). You can also use beef cheeks, or even goat or lamb like traditional versions do. These tougher cuts have plenty of fat and connective tissue (read: collagen), which means they turn into juicy, fall-apart tender barbacoa meat in the slow cooker. You can trim off any huge pieces of fat, but don’t cut off all of it, as you need some for flavor.
- Chipotle Peppers In Adobo Sauce – These bring the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount.
- Garlic – I always have jarred minced garlic on hand, but if you’re using fresh cloves, it’s fine to just coarsely chop them. They get blended anyway.
- Broth – Barbacoa beef needs a liquid to keep it moist. I usually use beef broth, but you can also use bone broth for even more flavor and nutrition. Water works in a pinch, but you obviously get less flavor.
- Apple Cider Vinegar & Lime Juice – I grouped these ingredients together because they are both here for the same reasons. They add tang to balance the rich beef, but more importantly, they helps to break down the collagen in the connective tissues, making the meat fall-apart tender. You could use just one or the other, but using a combination prevents either of them from being overpowering.
- Herbs & Spices – Dried oregano, ground cumin, ground cloves, sea salt, black pepper, and bay leaves. People have asked me if you can leave out the cloves, and the answer is yes, you can if you’re not a fan. I wouldn’t recommend leaving out any of the other spices, though.
How To Make Barbacoa
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Blend the sauce. 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 the mixture is a smooth sauce/paste consistency.
- Prep the meat. Cut the beef into large (2-inch) chunks. Place them in an even layer into the bottom of your slow cooker. (It’s fine if they overlap.)
- Combine. Pour the sauce over the beef. Place the bay leaves on top.
- Slow cook. Turn on your slow cooker and go enjoy your day! You won’t need to do anything else for the barbacoa recipe until it’s done. I recommend cooking on Low, but the High setting will work if you’re short on time.
- Shred. Use two large forks to shred the beef — this should be very easy if it has cooked for long enough. You can shred barbacoa in the slow cooker directly, or transfer to a bowl first and then place the shredded beef back into the juices afterward. Serve with a slotted spoon (see my suggestions for serving below).
My Recipe Tips
- Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
- For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
- Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
- If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice, can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
- If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.
Common Questions
- What is barbacoa? Barbacoa is a Mexican slow cooked meat with spices. It’s extremely tender, flavorful, and usually served shredded as a filling or topping.
- Can you make barbacoa in the Instant Pot? Yes, you can! To make my barbacoa recipe in your Instant Pot, brown the beef first on the Saute setting. Blend the sauce and pour it over the beef, then pressure cook for 60 minutes on the Manual setting (high pressure). Do a quick release, discard the bay leaves, and shred as usual. The process is very similar to my Instant Pot beef short ribs, but with a different cut of beef and more spices.
- Can you do it in the oven? Also yes, with some adjustments. In fact, I tested the oven version of this recipe for my barbacoa tacos, so check out that post for oven-specific instructions.
- Can you make this recipe with chicken or pork? While I haven’t tried it, I don’t see why not! It would be a lot like my shredded chicken or pulled pork, except with Mexican flavors.
- Can you use frozen meat? Yes, but I recommend thawing it first. The USDA advises against placing frozen meats directly into a slow cooker.
Storage Instructions
- Store: Keep leftovers in the refrigerator for up to 4-6 days. I store them in an airtight container with the liquid, to prevent drying out.
- Meal prep: You can dice the beef and blend the liquid a few days beforehand. Keep both in the fridge. The beef will lose its red color more quickly, but it doesn’t really matter.
- Reheat: I have no problems reheating this meat in the microwave. The oven at 350 degrees F also works. You can even place the barbacoa in the Crock Pot again on the Warm setting. Always include the liquid when reheating, so that it stays juicy.
- Freeze: Cool completely, then transfer to zip lock bags and freeze for up to 6 months. I love keeping batches of this barbacoa recipe in my freezer for quick meals! You can even reheat from frozen, though it takes longer than thawed meat.
Serving Suggestions
There are so many barbacoa recipes you can make with this beef! Here are some of my favorites, as well as other popular options:
- Salad – My favorite healthy way to serve beef barbacoa is in a big ol’ salad, which is what I always order at Chipotle, too. In addition to the meat, my salad shown above includes romaine lettuce, diced tomatoes, red onions, jalapenos, sour cream, guacamole, and fresh cilantro. You can also add shredded cheese (cheddar or Mexican blend), and pico de gallo in place of the tomatoes, onions, and jalapenos. Or just use the barbacoa in place of taco meat for my taco salad.
- Burrito Bowl – Similar to the salad above, but with rice instead of lettuce. Cilantro lime rice or Mexican rice make good pairings, but my cilantro lime cauliflower rice is a great lighter option. You can also add beans. Sometimes I just swap the meat in my healthy Chipotle bowl with this barbacoa recipe.
- Quesadillas – Fill your favorite tortillas with plenty of cheese (I love a mix of Mexican blend and Cotija) and the barbacoa meat. Grill in a tortilla press or on the stovetop. This also works with my almond flour tortillas or even cauliflower tortillas.
- Tacos – There are endless ways to make barbacoa tacos! Use soft shells, crunchy cheese taco shells, jicama tortillas, hard taco shells, or even lettuce wraps. You could even swap the beef for barbacoa in my taco casserole. My go-to simple taco combo with this meat includes thinly sliced avocados, red onions, one of my salsa recipes, and cilantro, either in corn tortillas or lettuce wraps.
- Enchiladas – Mix the beef with enchilada sauce, stuff into tortillas, roll up, and place into a baking dish, seam side down. Top with shredded cheese and bake.
- Toppers – The best part of a Mexican meal is all the toppings! Whatever you choose to make with your barbacoa, don’t forget the salsa (like my fresh tomato salsa, salsa verde, or even pineapple salsa), cheese (any shredded cheese or even queso), guac, sour cream, and fresh cilantro.
My Tools For This Recipe
- Blender – This thing is a workhorse! It gets the sauce for this copycat Chipotle barbacoa recipe totally smooth, and I use it for so many other recipes. I’ve had it for almost a decade and it’s still going strong.
- Slow Cooker – It has plenty of settings and all the time increments I need.
Barbacoa Recipe (Chipotle Copycat)
Make fall-apart tender, flavorful barbacoa beef in your slow cooker! This barbacoa recipe is a Chipotle copycat that's easy to make at home.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
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Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 lb, or 1/12 entire recipe
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Barbacoa Recipe (Chipotle Copycat)
More Easy Mexican Recipes
If you like my beef barbacoa recipe, you’ll also love my other Mexican-inspired dishes:
426 Comments
Denisse
2Hi, I love this recipe I make it all the time. I have a question can I make this in a pot and put it on the stove?
Maya | Wholesome Yum
0So glad you like it, Denisse! Yes, you can make it on the stovetop by braising the mixture for 3-4 hours.
Sheryl
0Can you please tell me if I can prep this in the evening and then put it in the crock pot in the morning? I just prepped it. Haven’t cooked it yet.
Maya | Wholesome Yum
0Hi Sheryl, Yes, absolutely! That’s perfectly fine, just keep everything ready to go in the fridge.
tashdonnelly
1I made this in my instant pot with beef chuck roast, using a whole cup of beef broth (instead of half a cup) to reduce the risk of a burn notice. It came out great, and we had taco salad, tacos, and enchiladas made from it. The timing was perfect for 2 inch beef chunks, and the meat shredded well on the first try. Thanks for a tasty and versatile recipe–it’s a repeat for sure!
Alisea
0How long did you cook it in the Instant Pot and on what setting?
Maya | Wholesome Yum
0Yay, I’m glad it turned out so well! What a wonderful series of meals you got to have with it, too. Enjoy!
Terri
1This recipe is awesome. I have never cooked with chipotle peppers, they are the star of the flavor. I, at first, thought the chipotle peppers in adobo part called for two cans, but as I read the comments the day before I made it, where it was made clear that the recipe only calls for two peppers from one can. So that was very helpful and thank you. My husband loved it. I made the cheese taco shells for it, which are also good, and We had it in omelets the next morning. This recipe will be a monthly staple.
Erika
1The BEST Barbacoa REcipe I’ve ever tried!! I think the cloves gives it that Chipotle’s taste!!! Yummy. I used a 4.5 chuck roast, made it over night on low for 8 hours. In the morning it was cooked perfectly as the meat was a little pink like the restaurant color. I scrapped some of the seaoning off the top of the meats so it wasn’t too spiced up so I didn’t get heart burn. Also only used 2 small chipotle and no added sauce. Otherwise I followed it to the T!!. My family thought Ihad bought it from the restaurant!! Thank Thank you!! Can’t wait to try your other recipes. Please create the carnitas! Please email me!! lol
Marley
1This recipe is absolutely delicious exactly the way it is. We made this and it is to die for. It is a test in patience though- I chose to cook my meat on high, and after 4 hours, it was tough as a rock. I started to get worried that I had wasted all of my money on that meat. But alas, after another hour and a half, the meat was absolutely perfect and tender. So if it feels tough, just keep going. This was absolutely delicious though!!!
Heather
1Get an instant read thermometer and check the meat’s temperature. It won’t shred easily until it reaches around 200-205°F. It’s about the same with pulled pork. I always have thermometers stuck in the meat I’m cooking. I can check the temperature on a remote or on my phone to know when it is done or needs more time. It’s something that got instilled in me when I started smoking meat and making sausages.
You should cook meat to temperature and not time. Cooking to time can lead to over or undercooking.
Melissa
0This was delicious! I was getting tired of Mississippi roast so used google to find another way to make my chuck roast. So happy I found this. Can’t wait to make it again! Yum!
Juniper
1We LOVE this recipe! I’m a little picky with spicy food, so I add a tablespoon of olive oil and brown sugar to turn down the heat. Additionally, I’m not a fan of apple cider vinegar so I sub two extra tablespoons of lime juice. We love Chipotle so I make their guac, and rice with this for burrito bowls! Thank you for sharing this awesome recipe, it’s my third time making it!
Tina
1Made this last night in my InstantPot. Cooked for 90 minutes and used quick release on the pressure. Once pressure was reached, I realized I totally forgot the ACV and the bay leaves and was like “OH NO!!” Decided not to stop the process and hope for the best. It still turned out GREAT!!! Super tender meat with that classic barbacoa flavor, even with the missing ingredients! I will definitely make this again.
Erika
0My college student daughter would eat Chipotle every day if she could (she even dressed up as a Chipotle burrito for Halloween). After she spent WAY too much on door dashing Chipotle her freshman year, I went looking for a copycat recipe. This was the first one I tried and she was thrilled to tell me it tastes just like Chipotle. Now I make a huge batch whenever she is home or we are going to visit her. I portion it out into individual containers with rice and cheese and she freezes them in her suite, pulling them out to eat when she is in the mood for Chipotle instead of the dining hall.
Wholesome Yum D
0That is such a fun (and smart!) way to save her from those delivery fees, Erika! So glad this recipe hit the spot and turned into a freezer staple for her!
Grannycan
0Maya, this is the best barbacoa I have made at home. The recipe says cloves are optional, but IMO they are the secret spice that makes this recipe exceptional. Thank you for an easy, hands off recipe that is SOOOOO good!
Wholesome Yum D
0I’m so thrilled you loved it! I totally agree, the cloves add that something special. I’m so glad the easy, hands-off part helped too. Thanks for the kind words!
veronika
0This is the perfect recipe for a burrito bowl. Slow cooker for the win, no need to spend endless hours in the kitchen. This is on repeat every month now.
Wholesome Yum D
0So glad you’re loving it, Veronika! I totally agree — the slow cooker makes it so easy, and it’s one of those meals that never gets old. Thrilled it’s become a regular in your rotation!
Jenny Robertson
0This is the best barbacoa recipe we’ve tried! Definitely bookmarked this one. Thank you!!
Wholesome Yum D
0That’s such a win, Jenny! I’m thrilled you enjoyed the barbacoa and saved the recipe, thank you for the kind words!
Angela K Tigrett
0This recipe is delicious, and I highly recommend it!
Wholesome Yum D
0Thanks so much for the kind words, Angela! I’m really glad you enjoyed the recipe!
Matt Luna
0This was amazing! Just as good as the first barbacoa I ever had in Mexico City! I made it for dinner friends last weekend and making it again tonight! Thank you for sharing it.
Wholesome Yum D
0That’s such a huge compliment, Matt, thank you! I’m so happy it brought back those Mexico City memories, and even happier that you’re already making it again!
William
0All I can say is it was so good. It taste just as it should. Family devoured it. Will need to make a bigger batch next time. Thank you.
Wholesome Yum D
0I love hearing that, William! So glad the whole family enjoyed it, sounds like you’ll be making a double batch next time.
vitikristine
0I make this all the time! It’s so delicious and easy to make. This time I’m freezing it. Maya, I took your suggestion and am going to freeze for future dinners.
Wholesome Yum D
0I love hearing that and I’m so glad you’re enjoying it regularly! Freezing it is such a smart move. I hope it works out perfectly for your future meals!
Alisea
0Hi, Can this be braised in the oven?
Maya | Wholesome Yum
0Hi Alisea, Yes, but the method is slightly different. Check out my barbacoa tacos, where the meat is almost the same but has instructions for the oven.
Pam
0Delicious! My husband’s favorite. Great flavor and easy to make…thanks for this recipe 😋
Wholesome Yum D
0Pam, that makes me so happy to hear! I love that it’s become your husband’s favorite. Thanks for taking the time to share your feedback!
Christine
0Great! This was simple to make and tastes fantastic. I did not change the recipe at all. Used my crockpot.
Wholesome Yum D
0So happy to hear that, Christine! I love that it worked perfectly without needing any tweaks.
Theresa Hurtado
0Absolutely delicious!
Wholesome Yum D
0Thank you so much, Theresa!
Nicole Watier
0Wow!
Wholesome Yum D
0I’m so glad you enjoyed it, Nicole!
Jennifer V
0Easy recipe that comes together quickly with ingredients we have on hand. I included the optional ground cloves which gives it a special flavor. I made this in the Ninja Foodi pressure cooker. I first used the sear option to brown the beef, added all the ingredients with an extra 1/2 Cup broth because I was afraid it would be depleted while pressurized. I pressure cooked for 75 minutes with a 15 minute natural release. Shredded and kept warm until we were ready to eat. Came out very tender and flavorful. Probably didn’t need the extra liquid. Thank you for another great recipe.
Maya | Wholesome Yum
0Thank you for sharing, Jennifer! I’m glad this worked well in the Ninja Foodi.
Linda D.
0I loved this barbacoa meat! I halved the recipe but now wished I made the full recipe so I could use it in other recipes. My husband wants this to go on our monthly meal rotation. It had a little spice and the meat was so tender, just like we like it. I made barbacoa taco with it. Keep the recipes coming🥰
Wholesome Yum D
0So glad you loved it, Linda! I love that your husband wants it on the regular meal rotation now. Sounds like you nailed it with the spice and tenderness. Thanks for sharing, and I’ll definitely keep the recipes coming!
Joe Alvarado
0This was amazing!! My family loved this receipe.
Wholesome Yum D
0So glad to hear that, Joe! I love that your family enjoyed it. Thanks for giving it a try!
Pam
0I haven’t made this recipe yet. I’m afraid it will be too spicy, my daughter & I don’t care for spicy food but my husband loves it. So I was wondering how spicy it is.. Or can we tone it down if it is… Sounds great though. Looks wonderful too!
We usually get mild at Mexican restaurant’s.
Maya | Wholesome Yum
0Hi Pam, I would say this barbacoa recipe is moderately spicy. One of my kids won’t tolerate spicy food at all but she’s able to eat it with a lot of sour cream. You could tone it down with less of the chipotle chilies in adobo, but that would reduce the flavor, too.
Jill
0This is a perfect recipe as is! I have a picky family, and everyone loved this. I will be putting this in our rotation for sure. Thank you!
Wholesome Yum D
0I’m so glad you liked it, Jill! Winning over a picky crowd is the best kind of compliment. 🙂
Steph
0The whole family said it was spot on as a copycat recipe! Absolutely delicious!
Wholesome Yum D
0Thanks, Steph! That’s the best kind of compliment—so happy it was a hit!
Ginger M
0This sounds delicious! Can I make it in a Dutch Oven instead?
Maya | Wholesome Yum
0Hi Ginger, Yes, you can follow the instructions for the meat in my barbacoa tacos.
Anna B Desrosiers
0One of my favorite, go to recipes! Turns out delicious every time!
Wholesome Yum D
0Thank you, Anna! So happy it’s a staple for you. That’s the best kind of feedback!
Sharon
0How do you get rid of all the fat since the sauce is mixed into the raw meat?
Maya | Wholesome Yum
0Hi Sharon, I don’t, as it adds flavor. If you have really big chunks of fat attached to the meat, though, you could trim them off before cooking.
coachd44
0I made this once before with a combination of chuck roast and beef cheek meat and it was fantastic. Today, I bought about 3 lbs of just beef cheek meat and was wondering if I could use just that without the chuck roast? I would keep the remainder of the seasonings the same. I can’t find a single recipe using just cheek meat although most Mexican based recipes call for it.
Maya | Wholesome Yum
0Yes, you can definitely use beef cheeks and keep everything else the same. I just use chuck roast because it’s the most easily available everywhere (here in the U.S.).
Sharon H
010/10 Absolutely delicious! Highly recommend! Followed the recipe and had no issues. We have this once a month and I always look forward to it. Just read a comment where they used leftovers for enchiladas so I’m excited to try that next.
Maya | Wholesome Yum
0Thank you so much, Sharon! I’m so happy you make this recipe once a month. Enjoy your enchiladas!
Stephanie
0Hi Maya! I’d love to make this – your recipe looks great. I don’t have a slow cooker – can I make this in a Dutch over? What temp and duration? Thanks!
Maya | Wholesome Yum
0Hi Stephanie, Sorry I missed your question! I actually just published a new recipe for barbacoa tacos that basically uses this barbacoa meat cooked in a Dutch oven instead. Hope that helps — please let me know how they turn out!
Deanna
0Wonderful! So satisfying. Will make again. I added three Chipotle peppers and it was perfectly perfect!
Maya | Wholesome Yum
0Thank you, Deanna! I’m so happy you enjoyed this barbacoa.
M
0Love this! Rich flavor and my family approves.
Maya | Wholesome Yum
0I’m so happy you and your family love this one! Thank you.
Heather
0I’ve made this recipe a few times already and it always comes out great. I move to a rural area and I miss the good Tex-Mex I had back home. On a burrito, this is awesome.
It really shines when I make nachos with it (what I miss most about Cabo Fresh in NY). Put the chips in a tray and dump some consume over them. Pour on a good nacho cheese (Rico’s is my favorite) and then the beef. Next layer is refried beans–although they used pinto beans and I don’t have a recipe for that, then some homemade salsa (fresh tomatoes, onion, a garlic clove, a couple of chilis from the can I used with the barbacoa, some salt, ACV, cumin. Puree in a blender), sour cream, a little more salsa, then diced tomatoes. You need to eat this with a fork and spoon. The chips soak up the consume, which is how it was by the time I got home from Cabo Fresh.
With the rest of the barbacoa, I make a bunch of empanadas and freeze them. It’s best to make those the next day when the meat is cold. When I take it out of the instantpot, I drain the consume from the meat. If the meat is wet, it’ll ruin the empanada disk. Put some meat and cheese in and seal it up. Best empanadas I’ve ever had, and there was an empanada shop near my old house and they made good empanadas.
Maya | Wholesome Yum
0I’m so glad you liked this barbacoa recipe so much to make it a few times, Heather! It would be delicious on nachos. Thank you for sharing how you make them, and how you use this barbacoa for empanadas, too. Enjoy!
Pat
0Slow cooked triple trimmed beef filet mignon tips adding cooked black rice in the last hour. We ate it in spinach wraps with a bunch of romain lettuce, smashed avocado, and feta drizzle. For a crunch some of us used jicama in our wrap.
Maya | Wholesome Yum
0Thank you for sharing, Pat! That sounds like a delicious meal.
Mariann Stone
0Absolutely delicious. Made it up as a burrito bowl and it was fantastic. Thank you!
Maya | Wholesome Yum
0Thank you, Mariann! Burrito bowls with this barbacoa are the best!
Cindy
0I made this the other day with a chuck roast that was slightly under the weight called for in the recipe using the suggestion for the oven method. It worked very well and the meat shredded very easily. I also went by suggested temping of the meat rather than the time. Great flavoring and definitely a keeper!
Maya | Wholesome Yum
0I’m glad that worked well for you, Cindy! Yes, temp is always the most reliable way to go for proteins. Enjoy!
annie
0fantastic
Brittany
0Well you knocked this one out of the park! It was so delicious I thought I was going to die. I have two more crock pots full of beef cooking today. I don’t think I have ever eaten Chili’s in adobo sauce before. The flavoring in them is amazing and I totally stuck it on a sandwich. So good. THANK YOU! For introducing me to it. I tried it on a pork butt but I don’t think I did the meat to spices ratio right (you do 3 lb and I think my pork butt was an 8 lb. I doubled it and I need it to add even more) Don’t worry I’m going to fix that today. Love your recipes. Thanks!
Carrie
0I made this for the 2nd time today as make ahead meals for my Souper Cubes! It’s so good
Maya | Wholesome Yum
0Thank you, Carrie! I’m so happy you liked it enough to make again.
Maya | Wholesome Yum
0Awww, thank you so much, Brittany! Yes, the chilis in adobo are amazing, and now you have me wanting to try them in a sandwich. Feel free to use the same spice ratio with pork butt. You can even scale the recipe above by just changing the number of servings until the weight for the beef reaches the weight of your pork — then just use pork instead and the amount of spices shown after adjusting the servings. Hope this helps for next time!
Linda
0How would I cook this in the oven? I don’t have a slow cooker or insta pot.
Maya | Wholesome Yum
0Hi Linda, I would estimate 3-5 hours in the oven at 325 degrees F. I recommend using a Dutch oven and covering it with a lid. For the oven method, it might work better if you cut the beef into chunks first.
Cheryl
0This is the best recipe!! I bet I have made it 25 times and love it every time!! Spot ON!!
Maya | Wholesome Yum
0Wow, so awesome that you’ve made this 25 times, Cheryl! Thank you!
Mary Ellen
0I served this over rice. Delicious!
Mel
0I love this barbacoa recipe! This is so easy to put together and it comes out just like Chipotle’s. I love that I can use the slower cooker and forget about it. And it feeds my husband and I several times. We even make tacos and add cilantro and avocado!
Jane
0Delicious! I used instant pot- just like Chipotle’s!
Maya | Wholesome Yum
0Thank you, Jane! I’m glad you thought so!
Corina H
0I made this yesterday morning. Very easy and very tasteful. Thank you! My husband loved it!
Maya | Wholesome Yum
0I’m so glad to hear that, Corina! Enjoy!
Leah C
0So yummy!! Would recommend to anyone!!
Maya | Wholesome Yum
0Thank you, Leah! Really appreciate it.
John Dooling
0Cooking this now, wonderful and thank you very much!
CS
0Delicious as written!
Jazmin F
0Made the recipe with same ingredients but used cinnamon to offset the cloves. Used the pressure cooker, but used the slow cooker button for 7.5 hours for a 2.5lb roast. After cooking, we cooked it on a black cast iron skillet and added some of the juice after it fried up a bit. Husband loved it and I enjoyed it thoroughly. Added a few diced red onion, avocado diced up and cilantro sprigs. Thank you for a recipe I never thought I would use.
Diana
0I bought a beef round roast. Will this still work? Do I need to take it back and buy a Chuck roast ?
Maya | Wholesome Yum
0Hi Diana, Round roast is leaner than chuck roast, but will still work for this recipe. Enjoy!