Slow-Cooked Ancho Chile Beef Barbacoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef barbacoa simmered slowly in a rich, smoky ancho chile sauce, perfect for tacos or burrito bowls. This mexican-inspired cinco de mayo ready in about 505 minutes pairs beef chuck roast, dried ancho chiles, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.2 (15 ratings) Prep: 25 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 3 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant but not burnt, then soak them in 1 1/2 cups hot beef broth for 15 minutes until softened.
  2. Step 2: While chiles soak, heat 2 tbsp olive oil in a large skillet over medium-high heat and sear 2 lbs beef chuck roast on all sides until browned, about 3 minutes per side, then transfer to slow cooker.
  3. Step 3: Blend soaked ancho chiles with 1/2 cup soaking liquid, 1 medium quartered white onion, 4 peeled garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 1/2 tsp salt, and 1 tsp black pepper until smooth.
  4. Step 4: Pour the chile sauce over the beef in the slow cooker, add 1 bay leaf, cover, and cook on low for 8 hours until beef is tender and shreds easily.
  5. Step 5: Remove bay leaf, shred beef with two forks, and stir to coat with sauce before serving.

Frequently asked questions

How long does Slow-Cooked Ancho Chile Beef Barbacoa take to make?

Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Ancho Chile Beef Barbacoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Ancho Chile Beef Barbacoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Ancho Chile Beef Barbacoa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Ancho Chile Beef Barbacoa?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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