Slow-Cooked Beef Barbacoa with Ancho Chilies

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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, slow-braised beef infused with smoky ancho chilies and aromatic spices, perfect for stuffing tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 505 minutes, pairs beef chuck roast, dried ancho chilies, beef broth 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: 25 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

2 pounds beef chuck roast
3, stems and seeds removed dried ancho chilies
1.5 cups beef broth
1 large, quartered white onion
4, smashed garlic cloves
1 tbsp ground cumin
2 tsp dried oregano
1 cinnamon stick
2 tbsp apple cider vinegar
2 tbsp olive oil
1.5 tsp salt
1 tsp black pepper

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Instructions

Step 1: Place 3 dried ancho chilies in a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
Step 2: Drain chilies and blend with 1.5 cups beef broth, 2 tbsp apple cider vinegar, 1 tbsp ground cumin, 2 tsp dried oregano, and 1 cinnamon stick until smooth.
Step 3: Season 2 pounds beef chuck roast with 1.5 tsp salt and 1 tsp black pepper.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef roast for 4 minutes per side until browned.
Step 5: Transfer beef to a slow cooker, add 1 large quartered white onion and 4 smashed garlic cloves.
Step 6: Pour the chili sauce over the beef, cover, and cook on low for 8 hours until beef is fork-tender.
Step 7: Remove beef, shred with forks, and stir back into the cooking juices. Discard the cinnamon stick before serving.