Slow-Cooked Beef Barbacoa with Ancho Chiles

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender, slow-cooked beef infused with smoky ancho chiles and warm spices, ideal for tacos, burritos, or festive Cinco de Mayo feasts. This Mexican-inspired beef recipe, ready in about 270 minutes, pairs dried ancho chiles, stemmed and seeded, chipotle peppers in adobo sauce, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 lbs beef chuck roast, trimmed and cut into large chunks
• 3 large dried ancho chiles, stemmed and seeded
• 2 chipotle peppers in adobo sauce
• 2 cups beef broth
• 1 large white onion, quartered
• 5 garlic cloves
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Place 3 large dried ancho chiles in a bowl and cover with hot water. Soak for 20 minutes until softened, then drain and puree with 2 chipotle peppers in adobo sauce, 2 cups beef broth, 1 large quartered white onion, 5 garlic cloves, 1 tablespoon ground cumin, 1 tablespoon dried oregano, and 2 tablespoons apple cider vinegar until smooth.
2. Step 2: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Season 3 pounds beef chuck roast chunks with 2 teaspoons salt and 1 teaspoon black pepper. Brown the beef in batches for 4-5 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: Pour the ancho chile sauce into the pot, scraping up any browned bits. Return the beef to the pot and add 2 bay leaves.
4. Step 4: Cover and place in a preheated oven at 300°F. Cook for 3-4 hours until beef is fork-tender and shreds easily.
5. Step 5: Remove bay leaves, shred beef with two forks, and stir to coat in sauce. Serve in warm tortillas with your favorite toppings or over rice.