Keto Barbacoa Recipe Chipotle Copycat

This Keto Barbacoa Recipe is a succulent and savory Chipotle copycat that brings the flavor of your favorite burrito joint right to your kitchen without the carbs. Made with a blend of spices, chipotle peppers, and tender beef, it's perfect for stuffing into keto-friendly tortillas or serving over cauliflower rice for a satisfying low-carb meal.

Course Dinner

Cuisine Mexican

Keyword Chipotle Copycat, Keto Barbacoa, Keto Dinner, Keto Mexican, Low Carb Barbacoa

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 380kcal

Equipment

Slow cooker
Large skillet
Cutting board
Sharp knife
Small bowl
Measuring cups and spoons
Forks for shredding

Ingredients

3 lbs beef chuck roast (1.36 kg)
2 chipotle peppers in adobo sauce finely chopped
4 cloves garlic minced
¼ cup apple cider vinegar (60 ml)
¼ cup lime juice (60 ml)
½ cup beef broth (120 ml)
2 tbsp olive oil (30 ml)
1 tbsp cumin
1 tbsp dried oregano
2 tsp salt
1 tsp black pepper
½ tsp ground cloves

Instructions

Begin by trimming any excess fat off the beef chuck roast. Cut the roast into large chunks, about 2 to 3 inches in size.
In a small bowl, combine the chopped chipotle peppers, minced garlic, apple cider vinegar, lime juice, cumin, dried oregano, salt, black pepper, and ground cloves to create the marinade.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the beef chunks and sear each side for about 2-3 minutes or until browned. Work in batches if necessary to avoid overcrowding the pan.
Transfer the browned beef to a slow cooker and pour the marinade over the beef. Add the beef broth to the mixture.
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
Once cooked, shred the beef using two forks and stir to mix well with the juices. Let it sit for 10-15 minutes before serving to absorb the flavors.

Notes

For a smokier flavor, you can add more chipotle peppers to your taste.

If you prefer to use a pressure cooker, cook on high pressure for 60 minutes with a natural release.

This barbacoa can be refrigerated for up to 3 days or frozen for later use.

Serve with keto-friendly tortillas, over cauliflower rice, or as a filling for lettuce wraps.

Garnish with fresh cilantro, diced onions, and a squeeze of lime to enhance the flavors.

Nutrition