Chipotle’s Barbacoa ️ recipe ️

Ingredients

• 2 lb Beef Chuck Roast (trimmed and cut into 2‑inch cubes)
• 4 cup Beef Broth (low‑sodium)
• 2 tbsp Chipotle Peppers in Adobo Sauce (finely minced)
• 4 pcs Garlic Cloves (minced)
• 1 medium Onion (diced; reserve half for fajita veggies)
• 1 tsp Ground Cumin
• 2 tsp Dried Oregano (Mexican oregano preferred)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Long Grain White Rice (rinsed)
• 2 cup Water
• 2 tbsp Fresh Cilantro (chopped)
• 1 large Red Bell Pepper (sliced into strips)
• 1 large Green Bell Pepper (sliced into strips)
• 1 medium Yellow Onion (sliced)
• 1 tbsp Olive Oil (for sautéing veggies)
• 1 whole Avocado (sliced (optional topping))
• 0.5 cup Shredded Cheddar Cheese (optional topping)
• 0.5 cup Sour Cream (optional topping)

Instructions

1. Prep All Ingredients

   Dice the onion, mince the garlic, mince the chipotle peppers, slice the bell peppers and the remaining onion, and rinse the rice. Roughly cut the beef chuck into 2‑inch cubes.

   Time: PT10M

2. Sear the Beef (optional but adds flavor)

   Set the pressure cooker to sauté mode, add 1 tbsp olive oil, and brown the beef cubes in batches until all sides are caramelized, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑High

3. Build the Barbacoa

   Add the remaining oil if needed, then sauté the diced onion and garlic for 2 minutes. Stir in chipotle peppers, cumin, oregano, salt, and pepper. Return the beef to the pot, pour in 4 cups beef broth, and stir. Close the lid and set to high pressure for 30 minutes.

   Time: PT30M

   Temperature: High Pressure

4. Natural Pressure Release

   Allow the pressure cooker to release pressure naturally for 10 minutes, then quick‑release any remaining pressure. Open the lid and shred the beef with two forks, mixing it with the cooking liquid. Stir in lime juice.

   Time: PT10M

5. Cook the Cilantro‑Lime Rice

   In a saucepan, combine 1 cup rinsed rice, 2 cups water, and ½ tsp salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in lime juice and chopped cilantro.

   Time: PT20M

   Temperature: Medium

6. Sauté Fajita Veggies

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add sliced red and green bell peppers and sliced onion. Season with a pinch of salt and pepper, and sauté for 8‑10 minutes until softened and slightly charred.

   Time: PT10M

   Temperature: Medium‑High

7. Assemble the Bowls

   Divide the cilantro‑lime rice among four bowls, top with a generous scoop of shredded barbacoa, add a portion of sautéed fajita veggies, and finish with optional avocado slices, shredded cheese, and a dollop of sour cream.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

8g

Ingredient Substitutions

• Instead of Beef Chuck Roast: Beef Brisket, Pork Shoulder
• Instead of Beef Broth: Chicken Broth, Vegetable Broth
• Instead of Chipotle Peppers in Adobo Sauce: Smoked Paprika + Cayenne, Chipotle Powder
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Shallots
• Instead of Ground Cumin: Coriander
• Instead of Dried Oregano: Italian Oregano
• Instead of Lime Juice: White wine vinegar (1 tsp)
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Long Grain White Rice: Basmati Rice, Brown Rice
• Instead of Fresh Cilantro: Parsley
• Instead of Red Bell Pepper: Green Bell Pepper
• Instead of Green Bell Pepper: Red Bell Pepper
• Instead of Yellow Onion: White Onion
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Avocado: Guacamole
• Instead of Shredded Cheddar Cheese: Monterey Jack, Queso Fresco
• Instead of Sour Cream: Greek Yogurt

Equipment Needed

• Pressure Cooker
• Large Pot (optional)
• Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon
• Rice Cooker (optional) (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Use enough broth (4 cups) to keep the beef moist during pressure cooking
• Pressure cook the beef for 30 minutes at high pressure and allow a 10‑minute natural release
• Shred the meat while still hot to ensure easy pulling

Chef Tips from the Video

• Mexican oregano has a citrusy note that sets authentic Chipotle flavor apart from Mediterranean oregano.
• Add a splash of orange juice with the lime for a subtle sweet‑acid balance.
• For extra smokiness, briefly grill the shredded barbacoa on a hot skillet before serving.

Troubleshooting

Storage

Refrigerator: Store barbacoa, rice, and veggies in separate airtight containers for up to 4 days.

Freezer: Freeze shredded barbacoa in a freezer‑safe bag for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the barbacoa a day ahead; it tastes even more flavorful after the flavors meld.
• Refrigerate cooked rice in a shallow container; reheat with a splash of water.
• Slice and store fajita veggies in a zip‑top bag with a paper towel to keep them crisp.

Frequently Asked Questions