Slow-Cooked Beef Barbacoa with Chipotle and Guajillo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, slow-braised beef infused with smoky chipotle and guajillo chilies, perfect for tacos or hearty family meals. This mexican-inspired beef ready in about 270 minutes turns large, quartered white onion, peeled garlic cloves, apple cider vinegar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 480 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 8 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 4 dried guajillo and 2 dried chipotle chiles in hot water for 20 minutes until softened.
  2. Step 2: Drain chiles and blend with 1 large quartered white onion, 5 peeled garlic cloves, 1/4 cup apple cider vinegar, and 1/2 cup beef broth until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 3 lbs beef chuck roast pieces with 2 tsp salt and 1 tsp black pepper.
  4. Step 4: Sear beef pieces in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
  5. Step 5: Pour chile sauce into the pot, add 2 tsp ground cumin, 1 tsp dried oregano, 3 whole cloves, 2 bay leaves, and remaining 1 1/2 cups beef broth. Stir to combine and bring to a simmer.
  6. Step 6: Return beef to the pot, cover tightly, reduce heat to low and cook gently for 3-4 hours until beef is fork-tender and shreds easily.
  7. Step 7: Remove beef, shred with forks, and return to sauce. Stir well to coat with the smoky chile sauce.
  8. Step 8: Serve hot in warm corn tortillas with fresh cilantro, diced onions, and lime wedges.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Chipotle and Guajillo take to make?

Total time is about 270 minutes (30 min prep + 240 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 Chipotle and Guajillo?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Slow-Cooked Beef Barbacoa with Chipotle and Guajillo?

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 Chipotle and Guajillo for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Chipotle and Guajillo?

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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