Crockpot Beef Barbacoa with Corn and Monterey Jack Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker (or larger) and all your ingredients prepped. Cut the beef chuck into 2-inch cubes if not already cut, and chop the roasted green chiles. If using frozen corn, you can use it straight from the freezer.

Measure out the taco seasoning, sour cream, and shredded cheese. Have your serving plates and warm tortillas ready for later. This recipe is truly dump-and-go, so there's no need to brown the beef or sauté anything first. Just layer the ingredients in the order specified, cover, and let the slow cooker work its magic.

Instructions

Layer and Set

1. 1Layer the ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the chopped roasted green chiles and sweet corn over the beef. Sprinkle the taco seasoning evenly over everything.
   Look for The beef should be mostly covered by the chiles, corn, and seasoning.
   Tip If using frozen corn, there's no need to thaw it first.
2. 2Add the creamy top
   Dollop the sour cream over the beef mixture, then sprinkle the shredded Monterey Jack cheese evenly on top. Do not stir—this helps the cheese melt into a creamy layer as it cooks.
   Look for The top should be covered with sour cream and cheese.
   Tip Use full-fat sour cream for a richer sauce.

At this stage, the slow cooker is filled with raw beef, chiles, corn, seasoning, and a layer of sour cream and cheese. The ingredients should be evenly distributed, with the cheese covering the top. Nothing is cooked yet, so the colors are vibrant: red-brown seasoning, white and yellow corn, and bright green chiles. The sour cream and cheese form a thick white and yellow blanket. This is the calm before the slow cooking begins—no need to stir, just cover and turn it on.

Slow Cook and Shred

3. 3Cook low and slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds. The cheese will have melted into the sauce. Let it rest for 3 minutes before slicing.
   Look for The beef should be falling apart when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—it releases heat and extends cooking time.
4. 4Shred the beef
   Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the sauce so it absorbs the creamy, smoky flavors. Let it rest for at least 3 minutes before serving.
   Look for The beef should easily pull apart into long strands.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded beef sit in the sauce for 10 minutes before serving.

After several hours, the slow cooker will be bubbling gently. The kitchen will smell of smoky chiles and beef. The cheese will have melted into the sauce, and the beef will be fork-tender. When you shred the beef, it should pull apart easily into long, juicy strands.

The sauce will be creamy and slightly thickened, with flecks of corn and green chiles throughout. The beef should be fully cooked and no longer pink. This is the moment to taste and adjust seasoning if needed.

Serve and Enjoy

5. 5Serve with tortillas
   Warm the flour tortillas. Spoon the beef barbacoa onto a plate and serve with the warm tortillas on the side. The sauce should be thick and creamy, clinging to the beef.
   Look for The sauce should be rich and creamy, not watery.
   Tip For a complete meal, serve with rice, beans, or a simple slaw.

The final dish is a rich, creamy, and hearty mixture of shredded beef, sweet corn, and green chiles, all coated in a velvety Monterey Jack and sour cream sauce. The steam rising from the slow cooker carries the aroma of cumin and roasted chiles. When spooned onto a plate, the beef should hold its shape but be moist and tender. The tortillas are warm and ready to be filled. This is the payoff: a comforting, satisfying meal that looks and smells incredible.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and can extend cooking time significantly. Trust the recipe and only check near the end of the cooking window. Another mistake is using low-fat sour cream or cheese, which can separate and become grainy.

Stick with full-fat dairy for the creamiest result. Also, don't skip the resting time after shredding—this allows the beef to reabsorb the sauce and stay moist. Finally, avoid overstirring before cooking; the layers help create the sauce as they melt together.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds apart. To check, insert a fork into a piece of beef—it should slide in with almost no resistance and the meat should pull apart easily. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but since it will be cooked low and slow, it will likely be much higher.

Let the beef rest for at least 3 minutes after shredding to allow the juices to redistribute. The sauce should be thick and creamy, not watery, and the cheese should be fully melted and blended into the sauce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest