Slow-Cooked Ancho Chili Beef Barbacoa

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

Tender beef simmered with smoky ancho chilies and warm spices, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 510 minutes pairs beef chuck roast, dried ancho chilies, peppers chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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.

Prep: 30 min Cook: 480 min Serves 8 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 3 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: In a blender, combine the softened ancho chilies with 2 chipotle peppers in adobo sauce, 1/2 cup beef broth, 4 garlic cloves, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/8 tsp ground cloves, 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper; blend until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 3 lbs beef chuck roast with 1/2 tsp salt and 1/2 tsp black pepper, then sear the beef on all sides until browned, about 3 minutes per side.
  4. Step 4: Transfer the beef to a slow cooker. Pour the chili sauce from the blender over the beef and add 1 medium quartered white onion and the remaining 1 1/2 cups beef broth.
  5. Step 5: Cook on low for 8 hours or on high for 4 hours until the beef is tender and shreds easily.
  6. Step 6: Remove the beef and shred it with two forks. Discard onion pieces. Return shredded beef to the slow cooker and stir in 1 tbsp fresh lime juice.
  7. Step 7: Serve garnished with 1/4 cup chopped fresh cilantro alongside warm tortillas or rice.

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Frequently asked questions

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

Total time is about 510 minutes (30 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 Chili 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 Chili 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 Chili Beef Barbacoa for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Chili 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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