Slow-Cooked Beef Barbacoa with Ancho Chili and Orange

By · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. Step 2: Rub the 2 lbs beef chuck roast all over with the spice mixture.
  3. 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.
  4. Step 4: Remove the beef and set aside. Add 4 minced garlic cloves to the pot and sauté for 1 minute until fragrant.
  5. 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.
  6. Step 6: Return the beef to the pot and add 1 bay leaf. Bring to a simmer, then cover and reduce heat to low.
  7. Step 7: Cook gently for 3 to 3 1/2 hours until the meat is fork-tender and shreds easily.
  8. Step 8: Remove the beef and shred with two forks, discarding any large pieces of fat.
  9. Step 9: Return shredded beef to the pot with the sauce, stir to combine, and keep warm before serving in tacos or bowls.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Ancho Chili and Orange take to make?

Total time is about 230 minutes (20 min prep + 210 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 Orange?

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 Orange?

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 Orange 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 Orange?

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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