Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chipotle Barbacoa Recipe
Chipotle barbacoa recreates the famous restaurant's smoky, tender beef with incredible accuracy, delivering the same complex flavors that made the original so popular. This slow-cooked beef develops deep, rich flavors through careful seasoning and patient cooking that transforms tough cuts into fork-tender perfection. The result is incredibly flavorful beef that's perfect for tacos, burrito bowls, or any Mexican meal.
This chipotle barbacoa is as close to a certain big chain’s version as I have ever made. It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can’t handle the heat because this recipe is packin’ lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Prep Time:
25 mins
Cook Time:
6 hrs 5 mins
Total Time:
6 hrs 30 mins
Servings:
6
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Ingredients
2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
4 chipotle peppers in adobo sauce
⅓ cup apple cider
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1 serrano chile pepper, chopped (Optional)
1 tablespoon ground cayenne pepper, or more to taste (Optional)
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves or to taste
1 cup chicken broth
1 small onion, finely chopped
3 bay leaves
Directions
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
Stir broth, onion, and bay leaves into the slow cooker.
Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.
Cook’s Note
I cook everything extremely spicy, so adding cayenne and serrano peppers may be too spicy for you. If I was an average person, this measurement might be different. But written as is, this recipe is very hot!
Nutrition Facts (per serving)
| 244 | Calories |
| 14g | Fat |
| 7g | Carbs |
| 22g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 21% |
| Cholesterol 71mg | 24% |
| Sodium 449mg | 20% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 2g | 5% |
| Total Sugars 3g | |
| Protein 22g | 43% |
| Vitamin C 6mg | 6% |
| Calcium 44mg | 3% |
| Iron 4mg | 22% |
| Potassium 277mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
