Slow-Simmered Beef Barbacoa with Ancho Chile and Citrus

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender, slow-cooked beef infused with smoky ancho chile and bright citrus flavors, perfect for stuffing tacos or burritos for Cinco de Mayo celebrations. This Mexican-inspired Cinco de Mayo recipe, ready in about 240 minutes, pairs beef chuck roast, dried ancho chiles, orange juice 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, cut into 3-inch chunks beef chuck roast
• 3, seeded and stemmed dried ancho chiles
• 1 cup, freshly squeezed orange juice
• 1/4 cup, freshly squeezed lime juice
• 2 tbsp white vinegar
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 cups beef broth
• 2 bay leaves
• 2 tbsp olive oil

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Instructions

1. Step 1: Toast 3 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping often to prevent burning. Transfer to a bowl and cover with 1 cup freshly squeezed orange juice to soak for 20 minutes until softened.
2. Step 2: In a blender, combine soaked ancho chiles with 1/4 cup lime juice, 2 tbsp white vinegar, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Blend until smooth.
3. Step 3: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Brown 2 lbs of 3-inch beef chuck roast chunks in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
4. Step 4: Pour the chile-orange sauce into the pot and cook for 2 minutes until fragrant and slightly thickened, scraping up any browned bits.
5. Step 5: Return beef to the pot, add 2 cups beef broth and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 to 3 1/2 hours until beef is fork-tender and shreds easily.
6. Step 6: Remove bay leaves, shred beef with two forks directly in the pot, and stir to coat with the sauce. Serve warm for tacos or burritos with desired toppings.