Slow-Cooked Beef Barbacoa with Chipotle and Guajillo Chiles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender, slow-cooked beef infused with smoky chipotle and sweet guajillo chiles, perfect for tacos or burritos. This Mexican-inspired beef recipe, ready in about 510 minutes, pairs beef chuck roast, dried chipotle chiles, dried guajillo chiles 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.

Ingredients

• 3 lbs beef chuck roast
• 3 pieces dried chipotle chiles
• 4 pieces dried guajillo chiles
• 5 cloves garlic cloves
• 1 medium, quartered white onion
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 2 leaves bay leaves
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Toast 3 dried chipotle chiles and 4 dried guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant, turning occasionally to avoid burning. Remove chiles and soak in 1 cup hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chiles with 5 garlic cloves, 1 medium quartered white onion, 2 tsp ground cumin, 1 tsp dried oregano, 1/4 cup apple cider vinegar, and 1 cup beef broth. Blend until smooth, creating a rich marinade.
3. Step 3: Pat dry 3 lbs beef chuck roast and season all sides with 1 tbsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear beef for 4 minutes per side until browned and caramelized.
4. Step 4: Transfer seared beef to a slow cooker. Pour chile marinade over the meat, add 2 bay leaves, and remaining 1 cup beef broth. Cover and cook on low for 8 hours until beef is fork-tender and shreddable.
5. Step 5: Remove beef from slow cooker, shred with two forks, and return to the sauce. Stir well to coat the meat and serve warm in tortillas with your favorite toppings.