Copycat Chipotle Bowl With Grass-Fed Beef Barbacoa at Home

This is my copycat version of the barbacoa bowl that made a certain fast casual chain a lunchtime staple, made at home with a real chuck roast instead of whatever ends up in a steam table. Smoky, tangy, falling apart tender beef piled over cilantro lime rice with all the usual fixings. It takes longer than a drive-through line, but not by much once the braise is actually going, and it tastes like it took twice as long as it did.

Also Read: How To Make Homemade Machaca, Flavorful Shredded Meat

Why Chuck Roast Makes The Best Barbacoa

Barbacoa is traditionally made from tougher cuts that need hours of low heat to break down, and pasture raised beef chuck roast is exactly built for that job. It's economical, holds up beautifully over a long braise, and shreds into exactly the kind of juicy, fall-apart texture you want piled over rice. The chipotle and adobo do most of the flavor work here, but a well raised chuck roast is what gives the dish its actual body.

Ingredients

For the barbacoa (makes about 6 bowls):

• 4 to 5 pounds Pasture Raised Beef Chuck Roast, cut into large chunks
• 3 chipotle chiles in adobo sauce, plus 2 tablespoons of the adobo sauce
• 4 cloves garlic
• ½ cup beef broth
• 3 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground cloves
• 3 bay leaves
• Juice of 2 limes
• Sea salt, to taste

For the bowls:

• 3 cups cooked white rice, tossed with chopped cilantro and a squeeze of lime
• 2 cups black beans, warmed
• 1 cup corn, charred if possible
• 1 cup pico de gallo
• 1 cup shredded cheese
• Sour cream or Mexican crema
• Guacamole, optional

Instructions

1. Blend the chipotle chiles, adobo sauce, garlic, beef broth, vinegar, cumin, oregano, cloves and lime juice until smooth.
2. Season the chuck roast generously with sea salt. Place it in a slow cooker or Dutch oven, pour the sauce over the top, and tuck in the bay leaves.
3. Cover and cook on low for 8 hours, or until the beef shreds easily with a fork.
4. Remove the meat and discard the bay leaves. Shred the beef directly in the pot, tossing it back through the remaining juices so it stays moist.
5. While the beef finishes, cook the rice and toss it with chopped cilantro and a squeeze of lime.
6. Build each bowl with rice on the bottom, followed by black beans, a generous portion of barbacoa, corn, pico de gallo, cheese, a dollop of sour cream and guacamole if using.

Also Read: Super Easy Grass Fed Ground Beef Taco Casserole Recipe

How Our Beef Is Raised

Our cattle are never confined to feedlots. They're given ample space to roam and graze on nutrient rich grasses and forages, which contributes to higher levels of omega-3 fatty acids, CLA and antioxidants compared to conventional grain finished beef. That difference is easy to overlook in a dish this well seasoned, but it's part of why the meat holds up so well through eight hours in the slow cooker without turning stringy or dry.

A Few Notes On Getting This Right

Don't skip shredding the meat directly in its own braising liquid. That step keeps it moist through serving instead of drying out on a cutting board. If you're short on time, this recipe works just as well in an Instant Pot, pressure cooked on high for 60 to 70 minutes with a natural release.

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If bowl night becomes a regular thing, our Pasture Raised Beef Bulk Box is worth keeping stocked in the freezer.

Frequently Asked Questions

Can I make this barbacoa in an Instant Pot instead of a slow cooker?
Yes. Pressure cook on high for 60 to 70 minutes, then let the pressure release naturally before shredding.

Is this recipe very spicy?
It has a moderate, smoky heat from the chipotles. For less spice, use 1 to 2 chiles instead of 3 and reduce the adobo sauce slightly.

Can I make the barbacoa ahead of time?
Yes, and it actually tastes better the next day. Store it in its juices in the refrigerator for up to 4 days, or freeze for up to 3 months.

What can I substitute for pico de gallo?
Diced tomato, onion and a squeeze of lime make a quick substitute if you don't have pico de gallo on hand.

Can I use this barbacoa for tacos instead of a bowl?
Absolutely. It works just as well in tacos, burritos or quesadillas as it does over rice.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.