Slow-Cooked Beef Barbacoa with Ancho Chili and Garlic

By · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked beef infused with smoky ancho chili and garlic, perfect for tacos, burritos, or bowls. This mexican-inspired cinco de mayo ready in about 510 minutes pairs beef chuck roast, large dried ancho chilies, garlic cloves, minced 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. 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 6 Mexican cuisine 450 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 until fragrant, flipping occasionally but not burned. Transfer to a bowl and cover with hot water to soak for 20 minutes.
  2. Step 2: Drain soaked chilies and blend with 5 minced garlic cloves, 1/4 cup apple cider vinegar, 1 cup beef broth, 1 tbsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 2 tsp salt, and 1 tsp black pepper until smooth.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear 3 lbs beef chuck roast on all sides until deeply browned, about 3-4 minutes per side.
  4. Step 4: Transfer seared beef to a slow cooker. Pour the chili garlic sauce over the beef, add 1 quartered white onion and 2 bay leaves.
  5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is fork-tender and shreds easily.
  6. Step 6: Remove beef, shred with two forks, discard bay leaves and onion, and mix shredded beef back into the sauce.
  7. Step 7: Serve warm with fresh lime wedges and sprinkle 1/4 cup chopped fresh cilantro on top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Ancho Chili and Garlic 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 Beef Barbacoa with Ancho Chili and Garlic?

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 Beef Barbacoa with Ancho Chili and Garlic?

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 Chili and Garlic 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 Beef Barbacoa with Ancho Chili and Garlic?

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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