Slow-Cooked Beef Barbacoa with Guajillo and Chipotle Peppers
Rich, tender beef barbacoa slow-cooked with aromatic guajillo and smoky chipotle peppers, creating a deep, regional Mexican stew perfect for tacos or bowls. This mexican-inspired beef ready in about 505 minutes turns peppers chipotle peppers in adobo sauce, medium white onion, quartered, garlic cloves 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 350 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.
Ingredients
- 2 lbs beef chuck roast, cut into 3-inch pieces
- 4 chilies dried guajillo chilies, stemmed and seeded
- 2 peppers chipotle peppers in adobo sauce
- 1 medium white onion, quartered
- 4 cloves garlic cloves
- 1 tsp cumin powder
- 1 tsp dried Mexican oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- 1 cup beef broth
- 2 leaves bay leaves
Instructions
- Step 1: Toast 4 dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes until softened.
- Step 2: In a blender, combine softened guajillo chilies, 2 chipotle peppers in adobo sauce, 1 medium quartered white onion, 4 garlic cloves, 1 tsp cumin powder, 1 tsp dried Mexican oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp apple cider vinegar. Blend until smooth.
- Step 3: Place 2 lbs beef chuck roast pieces in a slow cooker. Pour the chili sauce over the beef, add 1 cup beef broth and 2 bay leaves.
- Step 4: Cook on low for 8 hours until the beef is fork-tender and shreds easily.
- Step 5: Remove bay leaves and shred the beef in the slow cooker, mixing it well with the sauce before serving in tacos or bowls.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Barbacoa with Guajillo and Chipotle Peppers take to make?
Total time is about 505 minutes (25 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 Peppers?
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 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 Guajillo and Chipotle 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 Guajillo and Chipotle Peppers?
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.
