Slow-Cooked Beef Barbacoa with Guajillo and Chipotle Chilies

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

Succulent shredded beef barbacoa simmered slowly in a rich sauce of guajillo and chipotle chilies with traditional Mexican spices. This mexican-inspired beef ready in about 510 minutes turns pounds beef chuck roast, minced garlic cloves, medium, quartered white onion 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 400 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 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 dried guajillo chilies and 2 dried chipotle chilies in a bowl with hot water to cover and soak for 20 minutes until softened.
  2. Step 2: Drain chilies and transfer to a blender. Add 4 minced garlic cloves, 1 medium quartered white onion, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1/4 teaspoon ground cloves, 2 tablespoons apple cider vinegar, and 1 cup beef broth. Blend until smooth.
  3. Step 3: Season 2 pounds beef chuck roast with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Place in a slow cooker and pour chili sauce over the beef. Add 2 bay leaves.
  4. Step 4: Cover and cook on low for 8 hours until beef is fork-tender and shreds easily.
  5. Step 5: Remove beef from slow cooker and shred using two forks. Return shredded beef to the sauce, stir to combine, and serve warm with tortillas or rice.

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Frequently asked questions

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

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 Guajillo and Chipotle Chilies?

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 Guajillo and Chipotle Chilies 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 Guajillo and Chipotle Chilies?

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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