Slow-Cooked Barbacoa Beef with South Texas Chilies
Tender, slow-cooked beef infused with smoky and spicy South Texas chilies, perfect for tacos or rice bowls. This Mexican-inspired beef recipe, ready in about 505 minutes, pairs beef chuck roast, dried guajillo chilies, dried ancho chilies 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.
Ingredients
- 2 lbs beef chuck roast
- 4 whole dried guajillo chilies
- 3 whole dried ancho chilies
- 1 medium, quartered yellow onion
- 4, peeled garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp apple cider vinegar
- 1 cup beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 bay leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 4 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, flipping often to avoid burning. Remove stems and seeds, then soak chilies in 1 cup hot water for 20 minutes until softened.
- Step 2: In a blender, combine soaked chilies with 1 medium quartered yellow onion, 4 peeled garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, and 1/2 cup soaking liquid from chilies; blend until smooth.
- Step 3: Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, searing beef on all sides until browned, about 3 minutes per side.
- Step 4: Transfer beef to a slow cooker, pour the chili sauce over it along with 1 cup beef broth and 2 bay leaves. Cover and cook on low for 8 hours until beef is very tender and shreds easily.
- Step 5: Remove beef from slow cooker and shred with forks, discarding bay leaves. Return shredded beef to sauce and stir to coat evenly. Serve with tortillas, rice, or as preferred.
Frequently asked questions
How long does Slow-Cooked Barbacoa Beef with South Texas Chilies 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 Barbacoa Beef with South Texas Chilies?
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 Barbacoa Beef with South Texas Chilies?
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 Barbacoa Beef with South Texas Chilies 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 Barbacoa Beef with South Texas Chilies?
Mexican beef 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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