Slow-Cooked Beef Barbacoa with Ancho Chile and Citrus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender slow-cooked beef infused with smoky ancho chile and vibrant citrus flavors, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 510 minutes pairs orange juice, lime juice, medium white onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into large chunks
• 3 chiles dried ancho chiles, stemmed and seeded
• 1 cup orange juice
• 1/4 cup lime juice
• 1 medium white onion, quartered
• 4 cloves garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp black pepper
• 2 leaves bay leaves
• 1 cup water

Instructions

1. Step 1: Place 3 dried ancho chiles in a bowl and cover with 1 cup hot water. Let soak for 20 minutes until softened, then puree with 1 cup orange juice, 1/4 cup lime juice, 4 garlic cloves, 1 medium quartered white onion, 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 2 tsp salt, and 1 tsp black pepper until smooth.
2. Step 2: Place 2 lbs beef chuck roast chunks in a slow cooker and pour the ancho chile citrus sauce over the meat. Add 2 bay leaves and 1 cup water.
3. Step 3: Cover and cook on low for 8 hours until the beef is fork-tender and shreds easily.
4. Step 4: Remove bay leaves and shred the beef with two forks, mixing well with the sauce for juicy, flavorful barbacoa.
5. Step 5: Serve in warm tortillas with your favorite toppings or use as a filling for burritos or bowls.