Slow-Cooked Beef Barbacoa with Chipotle and Guajillo Peppers

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

Tender, slow-cooked beef infused with smoky chipotle and mild guajillo peppers, perfect for tacos or burritos celebrating Cinco de Mayo. This mexican-inspired cinco de mayo ready in about 510 minutes pairs beef chuck roast, dried guajillo peppers, dried chipotle peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 3 dried guajillo peppers and 2 dried chipotle peppers in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: Blend the softened peppers with 1 quartered white onion, 4 garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, and 1/2 tsp black pepper until smooth, adding soaking liquid as needed to create a thick sauce.
  3. Step 3: Season 2 lbs beef chuck roast with 1 tsp salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, sear the beef on all sides until browned, about 3-4 minutes per side.
  4. Step 4: Transfer the beef to a slow cooker, pour the pepper sauce over it, add 1 cup beef broth and 2 bay leaves. Cover and cook on low for 8 hours until the beef is tender and shreds easily.
  5. Step 5: Remove the beef from the slow cooker, shred with two forks, then return it to the sauce and stir to combine, cooking for an additional 10 minutes on low to absorb flavors.

Frequently asked questions

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

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

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 Peppers 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 Peppers?

Mexican cinco de mayo 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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