The Barbacoa Bowl from Chipotle features tender, slow-cooked shredded beef seasoned with smoky spices, served over a bed of cilantro-lime rice, black beans, fresh salsa, and topped with creamy guacamole, creating a vibrant and hearty combination of bold flavors and satisfying textures.
Equipments
- Slow cooker or pressure cooker
- Chef’s knife
- Cutting board
- Mixing bowls
- Saucepan
- Skillet or frying pan
- Rice cooker or pot with lid
- Spoon or spatula
- Forks (for shredding beef)
- Measuring cups and spoons
- Serving bowls
Ingredients
- 2 lbs beef chuck roast
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 3 chipotle peppers in adobo sauce
- 1/4 cup adobo sauce
- 4 cloves garlic
- 1 large white onion
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime juice
- 1/2 cup beef broth
- 1 cup long-grain white rice
- 1/4 cup fresh cilantro
- 1 tablespoon olive oil
- 1 can (15 oz) black beans
- 2 large avocados
- 1/4 cup diced red onion
- 1 small tomato
- 1 jalapeño
- 1/4 cup fresh cilantro (for guacamole and salsa)
- 1 lime
- Salt (for salsa and guacamole)
- 1/2 cup fresh tomato salsa (store-bought or homemade)
Beef chuck roast is the key ingredient for authentic Barbacoa flavor and requires slow cooking or pressure cooking to achieve tender shredding. Ground cumin, smoked paprika, and chipotle peppers in adobo sauce provide the smoky, spicy seasoning essential to the dish. Fresh cilantro, lime juice, and garlic brighten the rice, beans, and guacamole, emphasizing the vibrant flavor profile. Using ripe avocados and fresh salsa ingredients like tomato and jalapeno will give your guacamole and salsa the creamy and zesty balance needed. Your Barbacoa Bowl from Chipotle copycat menu will taste most authentic when you carefully balance these core ingredients and cooking methods.
Instructions
- Prep all your ingredients: peel, dice, chop, and measure as needed.
- Combine cumin, oregano, smoked paprika, black pepper, salt, cloves, and cinnamon in a small bowl.
- Cut beef chuck roast into large chunks; season all over with spice mixture.
- Add beef to slow cooker or pressure cooker.
- Add chipotle peppers, adobo sauce, whole garlic cloves, chopped white onion, apple cider vinegar, lime juice, and beef broth to the beef.
- Cook on low (slow cooker) for 8 hours or high pressure (pressure cooker) for 60 minutes.
- Meanwhile, rinse and drain rice.
- Cook rice in rice cooker or pot with lid: combine rice, 2 cups water, and oil; bring to boil, cover, simmer 18 minutes.
- Fluff rice, fold in chopped cilantro and lime juice; set aside.
- Warm black beans in a saucepan on medium heat; season lightly with salt.
- Make guacamole: Mash avocados in bowl, stir in diced red onion, tomato, jalapeño, cilantro, lime juice, and salt.
- Prepare salsa (if making homemade): dice tomato, jalapeño, red onion; mix with cilantro, lime juice, and salt.
- Once beef is cooked and tender, transfer to cutting board; shred with forks.
- Return shredded beef to slow cooker with juices and mix.
- Assemble bowls: layer cilantro-lime rice, black beans, shredded barbacoa beef, fresh salsa, and a generous scoop of guacamole.
- Serve immediately in individual serving bowls.
Substitution
The Barbacoa Bowl from Chipotle copycat menu can be customized to suit your pantry by substituting beef chuck roast with brisket or pork shoulder for a different yet rich flavor profile. If you don't have a slow cooker, a pressure cooker can speed up the cooking process while still producing tender, shredded beef. For the smoky heat, chipotle peppers in adobo sauce can be replaced with smoked paprika and a dash of cayenne pepper if unavailable. You can use canned black beans instead of cooking them from scratch to save time, and pre-cooked rice or microwaveable rice packets work well when you're in a hurry. When preparing guacamole, if fresh avocados are not ripe, consider using store-bought guacamole or mashed peas as a creamy alternative.
Tips
Ensure you trim excess fat from the beef chuck roast for a leaner barbacoa without sacrificing tenderness. When seasoning the meat, massage the spice blend thoroughly to infuse rich smoky flavors evenly throughout the beef. Avoid removing the cooking liquid after shredding--return the beef to the slow cooker to soak up the flavorful juices and stay moist. For your cilantro-lime rice, fluff it gently with a fork before folding in cilantro and lime juice to maintain a light, fluffy texture.
Nutritions
The Barbacoa Bowl from Chipotle offers a balanced mix of macronutrients, with slow-cooked shredded beef providing a rich source of high-quality protein essential for muscle repair and growth. The combination of black beans and white rice delivers complex carbohydrates and dietary fiber, supporting sustained energy release and digestive health. Healthy fats from creamy avocado contribute monounsaturated fats that promote heart health and aid in nutrient absorption. Your meal also includes antioxidants and vitamins from fresh salsa ingredients like tomatoes, jalapenos, and cilantro, enhancing overall nutritional value.
Storage
Store leftover Barbacoa Bowl components separately in airtight containers to maintain freshness and prevent sogginess. Refrigerate the shredded beef, cilantro-lime rice, black beans, fresh salsa, and guacamole within two hours of cooking; guacamole can be covered tightly with plastic wrap pressed directly onto its surface to slow browning. Consume refrigerated leftovers within 3-4 days for optimal flavor and food safety, reheating the beef and rice thoroughly before serving.
Variation or Alternatives
You can swap the beef chuck roast for boneless pork shoulder to create a slightly sweeter and fattier barbacoa variation. Using a pressure cooker reduces cooking time significantly, making it practical for busy days without sacrificing tenderness. For a lighter option, substitute white rice with cauliflower rice, which maintains the vibrant texture while cutting carbs. Consider roasting the chipotle peppers before blending to enhance their smoky flavor and deepen the overall spice profile.
Allergies
The Barbacoa Bowl includes beef, dairy-free guacamole, and components like black beans and cilantro that may trigger allergies in sensitive individuals. You should be cautious if you have a beef allergy or sensitivities to nightshade vegetables found in jalapenos and tomatoes. Cross-reactivity with spices such as cumin, oregano, and paprika can also occur in some people.
Why this recipe?
Barbacoa Bowls from Chipotle feature tender, slow-cooked beef seasoned with a blend of chipotle peppers, cumin, and cloves, delivering a rich and smoky flavor profile that appeals to many. The combination of fresh cilantro-lime rice, black beans, and your choice of toppings creates a balanced meal with diverse textures and nutrients. Making a copycat version allows you to customize spice levels and ingredients to suit your taste preferences while enjoying a restaurant-quality dish at home. Your homemade Barbacoa Bowl offers a satisfying and affordable alternative that captures the essence of Chipotle's popular menu item.