Slow-Cooked Beef Barbacoa with Chipotle and Citrus

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Tender shredded beef slow-cooked in a smoky chipotle and citrus marinade, perfect for tacos or burritos celebrating Cinco de Mayo. This Mexican-inspired Cinco de Mayo recipe, ready in about 500 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 480 min Serves 6 Mexican cuisine 480 cal/serving

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Ingredients

2 lbs, cut into large chunks beef chuck roast
3 peppers with 2 tbsp sauce chipotle peppers in adobo sauce
1/2 cup, fresh orange juice
1/4 cup, fresh lime juice
2 tbsp white vinegar
4, minced garlic cloves
2 tsp ground cumin
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
2 bay leaves
1 cup water
2 tbsp vegetable oil

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Instructions

Step 1: In a blender, combine 3 chipotle peppers with 2 tbsp adobo sauce, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp white vinegar, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Blend until smooth.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown 2 lbs beef chuck roast chunks on all sides, about 3-4 minutes per side.
Step 3: Transfer browned beef to a slow cooker. Pour the chipotle-citrus marinade over the beef, add 2 bay leaves and 1 cup water.
Step 4: Cover and cook on low for 8 hours until beef is tender and easily shredded.
Step 5: Remove beef from slow cooker and shred with two forks, discarding bay leaves. Return shredded beef to the sauce and stir to coat well.
Step 6: Serve hot with warm tortillas, chopped onions, cilantro, and lime wedges for an authentic Cinco de Mayo meal.