Slow-Cooked Beef Barbacoa with Chipotle and Guajillo Chiles

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

Tender, slow-cooked beef infused with smoky chipotle and sweet guajillo chiles, perfect for tacos or burritos. This mexican-inspired beef ready in about 510 minutes turns beef chuck roast, dried chipotle chiles, dried guajillo chiles 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 450 calories and feeds 6, 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: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Chipotle and Guajillo Chiles 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 Chipotle and Guajillo Chiles?

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 Chiles?

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 Chiles 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 Chipotle and Guajillo Chiles?

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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