Chipotle Barbacoa Copycat Recipe | Flavorful Shredded Beef

This Chipotle Barbacoa Copycat recipe is one of the first that I experimented with in my

Chipotle is delicious but pricey

To be completely honest, I love Chipotle’s barbacoa. It’s delicious. It has a great texture… and the flavor is always on point!

Unfortunately, it’s a little pricey. With double barbacoa, sour cream, cheese, salsa, pico de gallo and guacamole, my bill inevitably comes out to almost $15.

The lack of rice and bean definitely contribute to this, but those aren’t very Keto-friendly. You can also add romaine lettuce (free) in place of rice and beans, so keep that in mind.

I don’t mean to brag, but I feel like my recipe might be better. One thing is for sure, I think this is as close to a Chipotle barbacoa copycat as you can get.

In addition to this recipe, I also have a full guide dedicated to eating out at Chipotle! Check it out for some easy on-the-go options.

Chipotle Barbacoa Copycat Recipe

by Dom Geracia

My Instant Pot Barbacoa is packed with flavor and the leftovers are absolutely fantastic!

5 from 2 votes

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Prep Time 30 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Mexican

Servings 12

Calories 290 kcal

Ingredients

  

1x2x3x

• 2-3 lbs beef chuck roast
• 1 cup beef broth
• 1/2 small lime
• 1/3 cup apple cider vinegar
• 3 bay leaves
• 3 chipotle peppers (in adobo) + 2 tbsp adobo liquid
• 2 tbsp bacon fat
• 1 1/2 tbsp ground cumin
• 1 tbsp black pepper
• 1 1/2 tbsp salt
• 1 tbsp tomato paste
• 2 tsp oregano
• 1 tsp cinnamon
• 1 tsp onion powder
• 1/4 tsp ground cloves

Instructions

 

• Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).
• Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
• Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
• When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
• Sear the beef on all sides.
• In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
• Once beef is browned all over, cover with puree.
• Add bay leaves and broth.
• Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
• After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
• Shred, return meat back to liquid and serve.

Notes

If you do not have access to an Instant Pot, you can still make this recipe in a slow cooker or Dutch oven. Should you choose to go this route, just sear your meat on all sides, cover with blended sauce and cook on high for 6 hours or low for 8-12 hours.

Nutrition

Calories: 290kcalCarbohydrates: 2gProtein: 21gFat: 21gFiber: 1g

Tried this recipe?Tag @nobunplease and #nobunplease on Instagram!

This Chipotle Barbacoa Copycat Recipe is great for get-togethers! I like to make mock burrito bowls using Cilantro Lime Cauliflower Rice or wrap it up in a low carb tortilla. For those with friends and family not following Keto, you could just as easily serve with flour tortillas.

Finally, this recipe serves as a great protein source for meal prep as well. I like to make a big batch, shred the meat, and portion into separate containers.

Have you tried my Copycat Chipotle Barbacoa recipe? Let me know what you thought in the comments!