Slow-Cooked Beef Barbacoa with Toasted Corn Tortillas

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender slow-cooked beef infused with aromatic spices and chipotle, served in warm toasted corn tortillas for a traditional Mexican barbacoa feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 265 minutes, pairs beef chuck roast, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 2 lbs beef chuck roast
• 3 large dried guajillo chilies
• 2 large dried ancho chilies
• 1 pepper chipotle peppers in adobo sauce
• 1 medium white onion chopped
• 4 garlic cloves minced
• 2 tbsp cider vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1/4 cup fresh cilantro chopped (for garnish)
• 4 lime wedges (for serving)

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Instructions

1. Step 1: Remove stems and seeds from 3 dried guajillo chilies and 2 dried ancho chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
2. Step 2: Soak the toasted chilies in 1 cup hot water for 20 minutes until softened, then transfer to a blender with 1 chipotle pepper in adobo sauce, 1 medium chopped white onion, 4 minced garlic cloves, 2 tbsp cider vinegar, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
3. Step 3: Place 2 lbs beef chuck roast in a slow cooker and pour the chili sauce over it. Add 2 bay leaves and 1 cup beef broth.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and shreds easily with a fork.
5. Step 5: Remove the beef from the slow cooker and shred it using two forks. Discard bay leaves. Return shredded beef to the sauce and stir to coat.
6. Step 6: Heat a dry skillet over medium-high heat and toast 12 small corn tortillas for about 30 seconds per side until warm and slightly crispy around the edges.
7. Step 7: Assemble tacos by spooning the barbacoa onto tortillas and garnish with 1/4 cup chopped fresh cilantro and a squeeze of lime wedge. Serve immediately.