Slow-Cooked Beef Barbacoa with Ancho Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, shredded beef slow-cooked in a smoky ancho chili and garlic sauce, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 270 minutes blends pounds beef chuck roast, whole dried ancho chilies, large, peeled garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

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

Total time is about 270 minutes (30 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Beef Barbacoa with Ancho Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Beef Barbacoa with Ancho Chili Sauce?

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 Sauce 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 Sauce?

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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