There’s something unforgettable about the first bite of a Chipotle barbacoa burrito. It’s rich, smoky, slightly spicy, and incredibly satisfying. For many of us, that juicy, slow-cooked beef wrapped in a warm tortilla hits the comfort food sweet spot like nothing else. If you’ve ever stood in line craving that bold flavor and thought, “Could I make this at home?” The answer is a delicious yes.
This copycat barbacoa burrito recipe brings all that Chipotle magic to your kitchen without needing a sous-vide machine or commercial grill. Whether you’re planning a weekend dinner, a meal prep marathon, or just craving the perfect beef burrito, this recipe delivers that signature taste with easy-to-find ingredients.
Table of Contents
How to make a Copycat Chipotle Barbacoa Burrito
The secret to this recipe lies in a well-balanced adobo sauce and slow-cooked, fork-tender beef. You’ll blend chipotle peppers with spices and vinegar, then let it all simmer into something magical.
Prep Time: 20 minutes
Cook Time: 4 to 6 hours (slow cooker)
Total Time: About 6.5 hours
Servings: 6 burritos
Calories per burrito: Approx. 780 kcal
Ingredients, Instructions and Tips
For the Barbacoa Beef:
- 3 pounds beef chuck roast (cut into large chunks)
- 3 tablespoons apple cider vinegar
- 3 chipotle peppers in adobo sauce
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 bay leaves
- ¾ cup beef broth
For the Burrito:
- 6 large flour tortillas
- 2 cups cooked white rice (preferably cilantro-lime)
- 1 ½ cups black beans (drained and warmed)
- 1 ½ cups shredded cheese (Monterey Jack or cheddar)
- 1 cup pico de gallo or mild salsa
- Optional: sour cream, lettuce, guacamole
Instructions:
- Blend the marinade: In a blender, combine chipotle peppers, vinegar, garlic, cumin, oregano, cloves, lime juice, salt, and pepper. Blend until smooth.
- Cook the beef: Place beef chunks in a slow cooker. Pour the marinade over the beef, add bay leaves and beef broth. Cover and cook on low for 6 hours or high for 4 hours, until the beef shreds easily.
- Shred and simmer: Remove the bay leaves. Shred the beef using two forks. Return the meat to the sauce and let it simmer on warm for 20 minutes.
- Assemble the burrito: Warm the tortillas. Layer each with rice, beans, shredded barbacoa, cheese, salsa, and your choice of extras. Wrap tightly into a burrito.
Tip: Toast your burrito in a dry pan for 1 to 2 minutes per side for that crisp restaurant finish.
What to serve with the dish
This burrito is a full meal on its own, but it pairs perfectly with:
- A side of tortilla chips and guacamole
- Mexican street corn (elote) or corn salad
- A simple cucumber lime agua fresca
- Churros or tres leches cake for dessert
You can also serve the barbacoa in bowls or tacos if you’re hosting a DIY taco night.
Ingredient Substitutes
- Beef Cut
Original Ingredient: Chuck roast
Substitutes:
- Beef Brisket: Richer and more marbled, great for slow cooking.
- Beef Cheeks: Traditional in Mexican barbacoa, extremely tender and flavorful.
- Pork Shoulder: For a slightly different twist, works well with the same marinade.
- Chipotle Peppers
Original Ingredient: Chipotle peppers in adobo
Substitutes:
- Smoked Paprika + Jalapeño: A blend of both mimics the smoky heat.
- Ancho Chili Paste: Milder but still smoky, often used in barbacoa variations.
- Canned Green Chiles + Cayenne: For those who want heat but less smokiness.
- Flour Tortillas
Original Ingredient: Large flour tortillas
Substitutes:
- Whole Wheat Tortillas: Adds fiber and a nuttier flavor.
- Low-Carb Wraps: For a lighter, keto-friendly version.
- Corn Tortillas: Smaller, but great for tacos or mini burritos.
- Black Beans
Original Ingredient: Canned black beans
Substitutes:
- Pinto Beans: Creamier, with a slightly earthy taste.
- Refried Beans: If you prefer a smoother texture.
- Chickpeas: Not traditional, but work well with the burrito flavors.
- Rice
Original Ingredient: Cilantro-lime white rice
Substitutes:
- Brown Rice: Adds more chew and extra fiber.
- Cauliflower Rice: Great for a low-carb or keto version.
- Quinoa: Nutty and protein-packed, good for gluten-free eaters.
- Cheese
Original Ingredient: Shredded Monterey Jack
Substitutes:
- Queso Fresco: Crumbly and mild.
- Cheddar: Melts well and adds sharpness.
- Vegan Cheese: For a dairy-free option that still melts.
This copycat Chipotle barbacoa burrito hits every note: spicy, savory, filling and deeply satisfying. Whether you’re recreating it for weeknight dinners or impressing friends at a casual gathering, the homemade version tastes just as good, if not better. The best part? You get to control every ingredient and make it your own.
Ingredients
For the Barbacoa Beef:
3 pounds beef chuck roast (cut into large chunks)
3 tablespoons apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lime juice
2 bay leaves
¾ cup beef broth
For the Burrito:
6 large flour tortillas
2 cups cooked white rice (preferably cilantro-lime)
1 ½ cups black beans (drained and warmed)
1 ½ cups shredded cheese (Monterey Jack or cheddar)
1 cup pico de gallo or mild salsa
Optional: sour cream, lettuce, guacamole
Instructions
Blend the marinade: In a blender, combine chipotle peppers, vinegar, garlic, cumin, oregano, cloves, lime juice, salt, and pepper. Blend until smooth.
Cook the beef: Place beef chunks in a slow cooker. Pour the marinade over the beef, add bay leaves and beef broth. Cover and cook on low for 6 hours or high for 4 hours, until the beef shreds easily.
Shred and simmer: Remove the bay leaves. Shred the beef using two forks. Return the meat to the sauce and let it simmer on warm for 20 minutes.
Assemble the burrito: Warm the tortillas. Layer each with rice, beans, shredded barbacoa, cheese, salsa, and your choice of extras. Wrap tightly into a burrito.
