Slow-Cooked Beef Barbacoa with Ancho Chili and Orange

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shredded beef braised low and slow with ancho chili, orange juice, and aromatic spices to create rich barbacoa perfect for tacos or bowls. This Mexican-inspired Cinco de Mayo recipe, ready in about 230 minutes, pairs beef chuck roast, dried ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 210 min Serves 6 Mexican cuisine 400 cal/serving

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Ingredients

2 lbs beef chuck roast
2 tbsp dried ancho chili powder
1 tbsp ground cumin
1 tsp dried oregano
4 garlic cloves, minced
1 cup orange juice
2 tbsp white vinegar
1 cup beef broth
1 1/2 tsp salt
1 tsp black pepper
1 bay leaf
2 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, mix 2 tbsp dried ancho chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 2: Rub the 2 lbs beef chuck roast all over with the spice mixture.
Step 3: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 4 minutes per side.
Step 4: Remove the beef and set aside. Add 4 minced garlic cloves to the pot and sauté for 1 minute until fragrant.
Step 5: Pour in 1 cup orange juice, 2 tbsp white vinegar, and 1 cup beef broth, scraping up browned bits from the bottom of the pot.
Step 6: Return the beef to the pot and add 1 bay leaf. Bring to a simmer, then cover and reduce heat to low.
Step 7: Cook gently for 3 to 3 1/2 hours until the meat is fork-tender and shreds easily.
Step 8: Remove the beef and shred with two forks, discarding any large pieces of fat.
Step 9: Return shredded beef to the pot with the sauce, stir to combine, and keep warm before serving in tacos or bowls.