Slow-Cooked Beef Barbacoa with Chipotle and Guajillo Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Rich and tender shredded beef slow-cooked in a smoky, spicy sauce made from chipotle and guajillo chilies, perfect for tacos, burritos, or bowls. This mexican-inspired cinco de mayo ready in about 510 minutes pairs beef chuck roast, dried guajillo chilies, dried chipotle chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 8, 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, cut into 3-inch chunks beef chuck roast
• 4 large dried guajillo chilies
• 2 large dried chipotle chilies
• 1 large, quartered white onion
• 6 cloves garlic cloves
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup chopped for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Remove stems and seeds from 4 guajillo and 2 chipotle dried chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water for 20 minutes to soften.
2. Step 2: Drain chilies and blend with 1 large quartered white onion, 6 garlic cloves, 2 cups beef broth, and 2 tbsp apple cider vinegar until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 3 lbs beef chuck roast chunks with 2 tsp salt and 1 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply browned. Transfer to slow cooker.
4. Step 4: Pour chili sauce over beef in the slow cooker. Add 1 tbsp ground cumin, 1 tsp dried oregano, and 2 bay leaves.
5. Step 5: Cook on low for 8 hours or on high for 5 hours until beef is very tender and shreds easily.
6. Step 6: Remove bay leaves and shred beef with two forks directly in the sauce. Stir to combine.
7. Step 7: Serve hot with chopped 1/4 cup fresh cilantro and lime wedges for squeezing over.