Slow-Cooked Salvadoran Barbacoa de Res with Tomato Sauce

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

Tender beef shoulder slow-cooked in a mildly spiced tomato and guajillo chili sauce, perfect for tacos or rice bowls. This latin american-inspired beef ready in about 505 minutes blends beef shoulder roast, dried guajillo chilies, medium roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 480 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove stems and seeds from 3 dried guajillo chilies; soak in hot water for 15 minutes until softened.
  2. Step 2: In a blender, combine softened guajillo chilies, 4 roma tomatoes, 1 quartered white onion, 4 whole garlic cloves, 1 1/2 cups beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 tsp black pepper, and 1 1/2 tsp salt; blend until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; sear 2 lb beef shoulder roast on all sides until browned, about 3-4 minutes per side.
  4. Step 4: Transfer beef to a slow cooker; pour blended sauce over the beef, cover, and cook on low for 8 hours until meat is fork-tender and shreds easily.
  5. Step 5: Remove beef, shred with two forks, and return to sauce; stir to coat. Serve with warm corn tortillas or steamed rice for a hearty Salvadoran meal.

Frequently asked questions

How long does Slow-Cooked Salvadoran Barbacoa de Res with Tomato Sauce take to make?

Total time is about 505 minutes (25 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Salvadoran Barbacoa de Res with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Salvadoran Barbacoa de Res with Tomato Sauce?

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 Salvadoran Barbacoa de Res with Tomato Sauce 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 Salvadoran Barbacoa de Res with Tomato Sauce?

Latin American 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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