This Paleo Beef Barbacoa is tender, juicy, and spiced perfectly. Chipotle copycat, made at home and just as good! Whole30, gluten free, and incredibly delicious!
Chipotle is one of the few restaurants I like eating out at. We don't have a lot of healthy options around and I know they only serve quality meat and it's easy to make a healthy meal there. It can be expensive, though so I decided to recreate my favorite meat at home and oh, it came out so good! It is moist, flavorful, and spiced just right. Did I mention it is super easy?? That's another thing I love about it.
It's made in the Instant Pot which has quickly become my favorite kitchen appliance. I've been using it weekly for meals, but I just haven't taken the time to blog about any of them-- until now. This one does not disappoint and is made in 1 hour! Tender, fall apart meat in one hour- yes, that is why I love it! If you don't have an Instant Pot, this can be made in the slow cooker on low for 8 hours.
Just like at the restaurant, I like making a bowl with it. So I made a bed of romaine lettuce, topped it with this meat, some guacamole, and salsa. So so good! You could also put it in some paleo tortillas. I've recently been loving Siete Tortillas that are sold at Whole Foods- so nice when I don't want to make them myself.
You will love how flavorful, tender and juciy this meat is! This would make a great addition to taco night instead of, or in addition to, ground beef. I'm so happy I was able to recreate this dish at home that tastes just as good as the restaurants! I know you'll love it, too!
Looking for more easy Whole30 meals? Check out my Paleo Lemon Butter Chicken, Egg Roll in a Bowl, and Whole30 Chicken Tenders.
UPDATED 11/18 with Low FODMAP instructions in the notes.
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Paleo Beef Barbacoa (Chipotle Copycat)
Ingredients
- 3 pounds chuck roast fat cut off and cut into large chunks
- 1 large onion, peeled and sliced
- 6 garlic cloves
- 2 4oz can of green chilis
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoons pepper
- 3 dried chipotle peppers stems removed and broken into pieces
- juice of 3 limes
- 3 tablespoons coconut vinegar
- 1 tablespoon cumin
- ¼ cup water
Instructions
- Add all ingredients to the Instant Pot and stir.
- Place lid on, make sure vent is closed, and hit the “manual” button. Increase time to 60 minutes.
- Once done, let naturally release or press “cancel” and release the pressure.
- Remove lid, shred with a fork, and hit the “sauté” button. Stir regularly as the juices reduce. This may take up to 20-30 minutes to fully reduce.
Ellen says
Sounds amazing but I’m having trouble finding dried chipotle chili peppers. And the coconut vinegar. I’m going attempt some substitutes and I will let you know how it goes
Jessica DeMay says
Hi Ellen- you can use another type of vinegar. As for the chilis, my store always carries them in the produce department and sometimes they are hard to find. I hope you try it and love it!
Kristin says
Always on the hunt for recipes that can adapt to a variety of dietary needs. This was delicious over a bed of greens as well as in (non paleo) tacos. I added more seasoning (chipotle chili powder, garlic powder, and more cumin) but kept everything else the same. So easy and flavorful - thanks for sharing! Will be back to try more recipes!
Jessica DeMay says
You're welcome, Kristin! Thanks for trying it and I'm glad it was enjoyed!
Stephanie says
How do you choose good meat? I bought what i thought looked good for this recipe and less than half ended up being useable! The rest was all fat. $20 bucks and it was all fat. I’m excited to try the recipe but I’m worried i don’t have enough meat now. Thanks!
Jessica DeMay says
Hi Stephanie! Thanks for trying the recipe! I'm so sorry it didn't turn out as expected. I like to find local grass-fed beef, usually this is at a farmer's market or local health food store. If that's not an option then Pre Brands is good: https://www.eatpre.com They have a store locator on their site. Then there is also beef you can get delivered through Butcher Box: https://www.butcherbox.com I have always been highly satisfied with their meat. I hope that helps!
Alex says
Can I use the recipe exactly as is, but cook it on my crock pot? I don't own an instant one.... 🙁
Jessica DeMay says
Hi Alex- yes, that should work! The juices may need to be reduced down afterwards. Just cook on low 6-8 hours.
Lucy says
Made this last night and it’s delicious!! Do you happen to know the nutritional information on it?
Jessica DeMay says
Thanks for trying my recipe, Lucy! I don't calculate nutrition info, but you can use a site like My Fitness Pal to calculate it if you want.
Cassie says
Do you pull out the slices onions and garlic or shred with the meat?
Jessica DeMay says
Hi Cassie- they completely cook down where they dissolve into the meat! Hope you enjoy this recipe!
Rachel says
Followed to a T... 60 min didn't even come close to breaking the meat down enough to shred. ? I now have to wait for it to repressurize and I'm hoping (please please please) that it'll shred after 30 more min cooking. I am new to the IP so maybe somehow I did something wrong?... But like I said, followed directions to a T. ?
I am looking forward to the flavors tho!
Jessica DeMay says
Hi Rachel- I'm sorry it didn't get tender as quick, I'm not sure why if you followed it to a T. I hope the extra 30 minutes helped and I hope you enjoyed it. Thanks for trying my recipe and for the feedback!
Norma says
SO dissapointed in this recipe! There are no detailed directions and the entire time I was making it I knew i would not look like the finished product. It smelled great, but there is notHing about how the onions are still whole, the chipotle peppers are still whole, (no evenhow to put themin in the first place!)and what to do with them at the end. In additiion, there is SO much liquid at the end, you must have drained it to make it look like the only picture shown. It also takes a lot longer to create start to finish. I want to adapt this recipe and add pictures, details and such, but right now, a little bit sad that the meal I wanted to serve at 6 likely won't be ready until 7 or later.
Jessica DeMay says
Hi Norma- I'm sorry you are disappointed with this recipe. The onions are just sliced and the chipotles are broken into pieces. I do see now that I need to write that. But when it's done cooking everything should be cooked together and very soft. The onion shouldn't be still whole. I did cook on sauté (like the last step says) to reduce the liquid. I will add that it may add time to do that. Thanks for the feedback and I hope you still enjoy it.
Nan says
It just kills me that people bash a recipe they don't even take the time to read let alone follow. This recipe is great the only things i do different are sub beef broth for tha water and add 1 tsp tomato paste and blend every thing but the onion and dump it over the beef. it tastes amazing.
Jessica DeMay says
Thanks, Nan! I'm so glad you like this recipe! Thanks for the great feedback!
Jennifer says
Hi Jessica! The recipe looks awesome! I can't wait to try it. I was wondering how spicy it is? With three little ones at home I'm concerned that 3 chipotles may be too much heat for them.
Jessica DeMay says
HiJennifer- it does have a little heat, so I'd maybe use 1 if making for kids that don't like spice. I hope that helps and I hope you enjoy it!
Christi says
Thanks for he recipe! Was thinking of doing a burrito bar for my son's birthday but wondering how many people will this serve? Thanks again!!
Jessica DeMay says
Hi Christi- I love that idea! Well- I would say that depends on the age of your son and what other food you will have. My husband usually eats about 1/2 per serving, making this 6 servings, but if you have other options then I think it could feed 8-10. I hope that helps answer your question!