Slow-Cooked Beef Barbacoa with Ancho Chili Sauce

By AislePrompt Editorial · ·

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 slow-cooked in a smoky ancho chili and garlic sauce, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 270 minutes, pairs beef chuck roast, dried ancho chilies, garlic cloves 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: 240 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 4 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant and slightly darkened, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: In a blender, combine soaked ancho chilies with 5 garlic cloves, 1/4 cup apple cider vinegar, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, and 1/2 cup of the soaking water; blend until smooth.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Season 3 pounds beef chuck roast with 1 teaspoon kosher salt, then sear on all sides for about 3-4 minutes per side until browned.
  4. Step 4: Remove beef, add 1 medium quartered white onion to the pot, sauté for 4 minutes until softened, then return beef to pot. Pour the ancho chili sauce over beef and add 1 cup beef broth and 2 bay leaves.
  5. Step 5: Cover and slow cook on low heat for 3-4 hours until beef is fork-tender and shreds easily.
  6. Step 6: Remove beef, shred with two forks, and return to sauce; stir to coat evenly. Serve warm with tortillas or rice.

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