Slow-Cooked Beef Barbacoa with Ancho Chile

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

Tender slow-cooked beef infused with smoky ancho chile and warm spices, perfect for tacos or burrito bowls. This mexican-inspired beef ready in about 500 minutes pairs cut into large chunks beef chuck roast, ancho chile powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 480 min Serves 8 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp ancho chile powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Rub the spice mix evenly over 3 lbs beef chuck roast chunks.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown beef chunks in batches, about 3-4 minutes per side until a deep crust forms. Transfer to slow cooker.
  4. Step 4: In the same skillet, add 4 minced garlic cloves and 1 medium diced white onion; sauté for 3-4 minutes until softened and fragrant.
  5. Step 5: Pour in 1 1/2 cups beef broth and 1/4 cup apple cider vinegar, scraping up browned bits from the skillet.
  6. Step 6: Pour this mixture over the beef in the slow cooker. Add 2 bay leaves.
  7. Step 7: Cover and cook on low for 8 hours, or on high for 4-5 hours, until beef is fork-tender and shreds easily.
  8. Step 8: Remove bay leaves and shred beef directly in the slow cooker with two forks. Mix well to coat with sauce before serving.

Frequently asked questions

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

Total time is about 500 minutes (20 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 Beef Barbacoa with Ancho Chile?

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 ancho chile powder from drying out.

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

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 Beef Barbacoa with Ancho Chile 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 Beef Barbacoa with Ancho Chile?

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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