Slow-Simmered Beef Barbacoa with Ancho Chili Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender shredded beef slow-cooked in a smoky ancho chili and garlic sauce, perfect for tacos or burritos. This Mexican Cinco de Mayo recipe, ready in about 210 minutes, pairs beef chuck roast, dried ancho chilies, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 pieces dried ancho chilies
• 4 garlic cloves
• 1 medium white onion, quartered
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 2 bay leaves

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Instructions

1. Step 1: Toast 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant and softened, then soak them in 1 cup hot water for 15 minutes until pliable.
2. Step 2: In a blender, combine soaked ancho chilies with 4 garlic cloves, 1/2 cup beef broth, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 tsp black pepper, and 1 tsp salt; blend until smooth and set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Pat dry 2 lbs beef chuck roast and sear on all sides until browned, about 3 minutes per side.
4. Step 4: Remove beef and set aside. In the same pot, add 1 medium quartered white onion and sauté for 5 minutes until softened and translucent.
5. Step 5: Return beef to the pot, pour in the ancho chili sauce and remaining 1/2 cup beef broth, add 2 bay leaves, cover with lid, and reduce heat to low.
6. Step 6: Simmer gently for 3 hours, turning beef halfway through, until meat is fork-tender and shreds easily.
7. Step 7: Remove beef and shred with two forks. Discard bay leaves. Return shredded beef to the sauce and stir to coat evenly before serving.