Can I substitute the ancho and guajillo chiles?

Yes. Use dried pasilla or New Mexico chiles as substitutes, though the flavor profile will shift slightly. Avoid fresh chiles—dried ones provide the concentrated depth this dish needs.

How long does barbacoa take to cook?

Typically 3–4 hours on low in a slow cooker, or 2.5–3 hours in a Dutch oven at 300°F, until beef shreds easily with a fork.

Can I make this ahead?

Yes. Cook completely, cool, and refrigerate up to 4 days. Reheat gently in a covered pot or slow cooker on low until warmed through.

What cut of beef works best?

Beef chuck eye roast or chuck roast is ideal—it has enough fat and connective tissue to become tender and flavorful during long, slow cooking.

Can I use a pressure cooker instead?

Yes. Toast the chiles and aromatics first, then pressure cook on high for 45–50 minutes, then quick-release or natural release.

Barbacoa With Ancho and Guajillo Chiles

Name: Barbacoa With Ancho and Guajillo Chiles
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 large onion, finely chopped; 2 garlic cloves, minced; 1 tsp cumin; 2 tbsp vegetable oil, divided; 2-3 lbs beef chuck eye roast or chuck roast, cut into 2-inch cubes; 1 whole ancho chile, seeds and stem removed; 1 whole guajillo chile, seeds and stem removed; 2 cups chicken broth; 1 chipotle in adobo, plus 1 tbsp adobo sauce; 1 tsp oregano; 2 bay leaves

CookOSBeta

Barbacoa With Ancho and Guajillo Chiles | CookOS

Ingredients

1 large onion, finely chopped
2 garlic cloves, minced
1 tsp cumin
2 tbsp vegetable oil, divided
2-3 lbs beef chuck eye roast or chuck roast, cut into 2-inch cubes
1 whole ancho chile, seeds and stem removed
1 whole guajillo chile, seeds and stem removed
2 cups chicken broth
1 chipotle in adobo, plus 1 tbsp adobo sauce
1 tsp oregano
2 bay leaves

11 Ingredients

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Instructions

1
In a Suvie pan, stir together onion, garlic, cumin, and 1 tbsp vegetable oil. Place pan into the bottom zone of Suvie and Roast at 400°F for 15 minutes, stirring onions halfway through.
2
Meanwhile, season beef with 2 tsp salt and 1 tsp black pepper. Heat 1 tbsp vegetable oil in a large heavy bottom skillet or cast iron pan until just smoking. Add the beef and sear for 1 minute on all sides until browned, about 6 minutes.
3
While the onions roast, toast the dried ancho and guajillo chiles. Place chiles on a microwave-safe plate and microwave for 40 seconds, flipping chiles over halfway through cooking. Alternatively, toast chiles in a dry skillet over medium-high heat, stirring constantly until charred and fragrant, about 4 minutes.
4
Transfer chiles to a blender with chicken broth, chipotle chile, adobo sauce, oregano, and onion mixture. Blend on high until smooth, about 1-2 minutes.
5
Transfer half the beef to the pan that previously held the onions and the other half to a clean, dry Suvie pan. Divide chile sauce and bay leaves between both pans. Insert pans into your Suvie, input settings, and cook now or schedule.
6
Cook on Bottom Zone: Slow Cook Low for 6 hours
7
Remove pans from Suvie. Transfer meat to a cutting board or bowl and shred.
8
Add a little pan liquid to the meat to reach desired consistency and season to taste with salt and pepper. Serve barbacoa with tortillas, salsa, limes, and cilantro.