Let’s dive into Chipotle’s Barbacoa recipe! It’s quickly becoming a favorite for dinner because it’s simple to make and can be enjoyed in so many ways – in a rice bowl, salad, burrito, or tacos. We’ll master the art of making Chipotle’s famous Barbacoa at home, and we’ll make it even better! The beef is incredibly juicy, tender, and bursting with flavor from the adobo and lime juice. It’s the perfect addition to any burrito, salad, bowl, or even tacos.
Chipotle Barbacoa
Ingredients
- 2 ½ pounds beef chuck roast
- 3 tablespoons vegetable oil
- 7- ounce can chipotle peppers in adobo sauce use all the adobo paste but ONLY 2 peppers
- 3/4 cup beef broth
- 1 tablespoon finely minced garlic
- 1 tablespoon chili powder
- 1/2 tablespoon black pepper
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 to 2 teaspoons salt to taste
- 1/2 teaspoon allspice
- Juice of 2 limes
- 2 bay leaves
Instructions
- Set the Instant Pot to sauté mode on the highest heat.
- Once hot, add the vegetable oil and chuck roast. Brown each side for about 45 seconds, then remove from the pot. Turn off sauté mode.
- Add beef broth, minced garlic, all the spices, lime juice, and bay leaves to the pot. Mix well.
- Return the chuck roast to the pot, secure the lid, ensure the vent is sealed, and set to high pressure for 1 hour.
- After an hour, release the steam from the vent.
- Remove the chuck roast from the Instant Pot and shred it using a fork. It should be tender and easy to shred.
- Add some of the juice from the Instant Pot to the shredded meat (about 2/3 cup or to taste).
- Mix it all together and enjoy in a rice bowl, salad, or burrito!
Notes
If you don’t have an Instant Pot, refer to the slow cooker or oven directions for cooking.