Slow-Cooked Beef Barbacoa with Ancho Chilies and Citrus

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

Rich and tender beef barbacoa slow-cooked with ancho chilies and a splash of citrus to capture the traditional flavors from Mexico’s regional cooking. This mexican-inspired beef ready in about 510 minutes pairs beef chuck roast, whole ancho dried chilies, orange juice 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: 30 min Cook: 480 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 ancho dried chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: Transfer the softened chilies with 1 cup soaking water to a blender. Add 1/2 cup orange juice, 1/4 cup lime juice, 1 medium quartered white onion, 4 garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Blend until smooth.
  3. Step 3: Place 2 lbs beef chuck roast in a slow cooker and pour the chili sauce over it. Add 2 bay leaves.
  4. Step 4: Cook on low for 8 hours until the beef is very tender and shreds easily.
  5. Step 5: Remove the beef and shred with two forks; discard bay leaves. Return shredded beef to the sauce and stir well to coat before serving with warm tortillas or rice.

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Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Ancho Chilies and Citrus take to make?

Total time is about 510 minutes (30 min prep + 480 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 Chilies and Citrus?

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 Chilies and Citrus?

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 Chilies and Citrus 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 Chilies and Citrus?

Mexican beef 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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