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-inspired Cinco de Mayo recipe, ready in about 210 minutes, pairs beef chuck roast, dried ancho chilies, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 pieces dried ancho chilies
• 4 garlic cloves
• 1 medium, quartered white onion
• 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.