Slow-Braised Beef Barbacoa with Ancho-Chipotle Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender beef slow-cooked in a rich, smoky ancho and chipotle chili sauce, perfect for tacos, burritos, or rice bowls. This mexican-inspired beef ready in about 270 minutes blends cut into large chunks beef chuck roast, large dried ancho chilies, medium dried chipotle chilies into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into large chunks beef chuck roast
• 3 large dried ancho chilies
• 2 medium dried chipotle chilies
• 2 cups beef broth
• 1/4 cup white vinegar
• 4 minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion

Instructions

1. Step 1: Toast 3 dried ancho chilies and 2 dried chipotle chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning frequently to avoid burning. Remove stems and seeds, then soak chilies in 1 cup hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chilies with 1 cup beef broth, 1/4 cup white vinegar, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, and 1 tsp black pepper. Blend until smooth.
3. Step 3: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 3 lbs beef chuck roast chunks and sear on all sides for 4-5 minutes until deeply browned. Remove beef and set aside.
4. Step 4: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent and slightly caramelized.
5. Step 5: Return the beef to the pot and pour the blended chili sauce over it. Add remaining 1 cup beef broth and 1 1/2 tsp salt. Stir gently to combine.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours until beef is fork-tender and shreds easily.
7. Step 7: Remove beef from the pot and shred with two forks. Return shredded beef to the sauce and stir to coat thoroughly. Serve hot in tacos, burritos, or over rice.