Crockpot Monterey Jack Salsa Verde Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 2-inch cubes if not already cubed. Measure the salsa verde, green chiles, sour cream, and cheese. Shred the Monterey Jack from a block for best melting.

Have a 6-quart slow cooker ready. No need to brown the beef—this recipe is designed for a simple dump-and-go method. Warm the tortillas just before serving, and set out any desired toppings like extra salsa or cilantro.

Instructions

Layer and Slow-Cook

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker, spreading them into an even layer. Pour the tomatillo salsa verde over the beef, then scatter the diced Hatch green chiles on top. Dollop the sour cream over the mixture, then sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir.
   Look for The beef is covered with salsa, chiles, sour cream, and cheese in distinct layers.
   Tip Use full-fat sour cream and block cheese shredded at home for the smoothest sauce.
2. 2Cover and Cook Low
   Cover the slow cooker and set it to low heat. Cook for 8 to 10 hours, until the beef is fork-tender and easily pulls apart. The sauce will bubble gently around the edges and the cheese will melt into the salsa verde, creating a creamy, tangy sauce. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef shreds easily with a fork and the sauce is bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking—each peek releases heat and adds time.

At the end of this phase, the slow cooker is filled with raw beef, salsa, chiles, sour cream, and cheese in distinct layers. The beef is still pink and the cheese is unmelted. The slow cooker should be set to low and left undisturbed. After 8 hours, the sauce will be bubbling gently, the cheese melted, and the beef tender enough to shred.

Shred and Check Temperature

3. 3Shred the Beef
   Using two forks, shred the beef directly in the slow cooker, mixing it into the sauce. The meat should fall apart with minimal resistance. If any large pieces remain, continue shredding until all the beef is in bite-sized strands. Stir the sauce to combine the melted cheese and sour cream into a cohesive mixture. Let it rest for 3 minutes before slicing.
   Look for The beef is shredded into tender strands and coated in the creamy salsa sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier shreds, use a potato masher instead of forks.
4. 4Check the Temperature
   Insert an instant-read thermometer into the thickest part of a shredded beef piece. The internal temperature must reach at least 145°F (63°C). If it has not, return the lid and continue cooking on low for another 30 minutes, then check again.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the beef rest for 3 minutes before serving to allow the juices to redistribute.

The beef is shredded into tender strands and mixed into the sauce. The sauce is creamy and slightly thickened, with visible pieces of green chile. The temperature reads at least 145°F (63°C). The aroma is rich, tangy, and savory. The meat is moist and holds its shape when lifted with a fork.

Serve in Warm Tortillas

5. 5Serve with Warm Tortillas
   Warm the flour tortillas in a dry skillet or in the microwave. Spoon a generous portion of the barbacoa onto each tortilla. Serve immediately, with extra salsa verde or sour cream on the side if desired.
   Look for The tortillas are warm and pliable, and the barbacoa is steaming.
   Tip Warm tortillas in a dry skillet for 30 seconds per side for a light char.

The barbacoa is spooned onto warm flour tortillas, with the creamy sauce glistening. The tortillas are pliable and lightly charred if warmed in a skillet.

The dish is ready to serve immediately, with the beef steaming and the sauce clinging to every bite. The plate is colorful, with the green salsa and white cheese sauce contrasting against the beef.

Common mistakes

One common mistake is lifting the slow cooker lid frequently to check on the food, which releases heat and extends cooking time. Another is using pre-shredded cheese, which may not melt as smoothly.

Overcooking can dry out the beef, so stick to the recommended 8–10 hours on low. Finally, resist the urge to stir the ingredients at the start—layering keeps the dairy from curdling and ensures even cooking.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds apart. The sauce should be bubbling and slightly thickened, with the cheese fully melted and incorporated.

Use an instant-read thermometer to verify the internal temperature reaches at least 145°F (63°C) in the thickest piece of beef. After shredding, let the meat rest for 3 minutes before serving to allow the juices to redistribute.

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