Dinner · Part 3 of 3: Tips & recipe card

Crockpot Oaxaca Queso Beef Barbacoa: Dump and Forget Tips, FAQ & printable recipe

Name: Crockpot Oaxaca Queso Beef Barbacoa: Dump and Forget
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican-inspired
Ingredients: 2 1/2 lb beef chuck cubes; 1 cup roasted green chiles, chopped; 1 cup sweet yellow corn (frozen or canned, drained); 2 tbsp taco seasoning; 8 oz Oaxaca cheese, shredded; 8 oz Mexican four-cheese blend, shredded

By Clara Weller · Oct 29, 2026

Crockpot full of shredded beef barbacoa with melted Oaxaca cheese, green chiles, and corn

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For an extra layer of flavor, sear the beef cubes in a hot skillet with a little oil before adding them to the slow cooker. This step is optional but adds a nice caramelized crust.

If you do sear, do it in batches to avoid overcrowding the pan, and deglaze the pan with a splash of broth or water to capture all the browned bits.

The cheese will naturally separate slightly as it cooks, creating a rich, oily sauce—this is normal and delicious. If you prefer a smoother sauce, stir the mixture well after shredding.

You can also add a splash of milk or broth to loosen it up if it seems too thick. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Variations

Beef Barbacoa Tacos: Serve the barbacoa in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add a spoonful of salsa or hot sauce for extra heat.
Loaded Nachos: Spread tortilla chips on a baking sheet, top with the barbacoa, and sprinkle with extra cheese. Broil until the cheese melts, then finish with jalapeños, sour cream, and guacamole.
Barbacoa Burrito Bowl: Serve the barbacoa over cilantro-lime rice with black beans, corn salsa, avocado, and a drizzle of crema. Make it a bowl or a burrito—both are delicious.
Spicy Green Chile Version: For more heat, use hot Hatch chiles or add a chopped jalapeño along with the green chiles. You can also stir in a teaspoon of chipotle powder or a splash of hot sauce.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to keep it moist.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water to loosen the sauce if needed.

Store any leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to restore moisture. This dish also freezes well; see the freezer note below.

This recipe is inherently make-ahead friendly because the slow cooker does the work. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook on low as directed. If you have leftovers, they can be refrigerated or frozen for future meals.

Serving ideas

Serve the Oaxaca Queso Beef Barbacoa over steamed Spanish rice for a hearty bowl. The rice soaks up the flavorful sauce, and the cheese stretches with each bite. Garnish with fresh cilantro, diced onions, or a squeeze of lime to brighten the rich flavors.

For a taco night, pile the barbacoa into warm corn or flour tortillas and top with your favorite fixings—shredded lettuce, pico de gallo, guacamole, or sour cream. The cheese and beef are so flavorful that you might not need anything else. This dish also works well as a filling for burritos, quesadillas, or nachos.

Frequently asked questions

Can this recipe be made with chicken instead of beef?

Yes, boneless, skinless chicken thighs or breasts can be substituted. The cooking time will be shorter—about 4 to 6 hours on low for thighs, or 3 to 4 hours for breasts. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

Why does the cheese sometimes separate or become oily?

Cheese can separate when it's cooked for a long time at high heat, or if it contains anti-caking agents. Using freshly shredded cheese and cooking on low helps minimize this. If it does happen, stir the mixture well; the sauce will still be delicious.

Can this be made in a pressure cooker instead of a slow cooker?

Yes, you can use a pressure cooker. Cook on high pressure for about 35 to 40 minutes, then allow a natural release for 15 minutes. Shred the beef and serve as directed. The cheese may not blister the same way, but it will still be melty and flavorful.

How can the leftovers be used?

Leftovers are incredibly versatile. Use them in tacos, burritos, quesadillas, nachos, or as a topping for baked potatoes. The flavors keep well, and the beef can be reheated gently with a splash of broth to maintain moisture.

Is it necessary to use two types of cheese?

No, you can use just one type of melting cheese if you prefer. Oaxaca alone, or a Mexican blend alone, will both work. The combination of the two gives a nice stringy texture and a more complex flavor, but it's not essential.

Recipe card

Crockpot Oaxaca Queso Beef Barbacoa: Dump and Forget

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 1/2 lb beef chuck cubes
1 cup roasted green chiles, chopped
1 cup sweet yellow corn (frozen or canned, drained)
2 tbsp taco seasoning
8 oz Oaxaca cheese, shredded
8 oz Mexican four-cheese blend, shredded

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the roasted green chiles and sweet corn over the meat. Sprinkle the taco seasoning evenly over everything.
Shower the shredded Oaxaca cheese and Mexican four-cheese blend over the top, covering the beef and vegetables completely.
Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is fork-tender and easily shreds. The cheese will melt into a blistered, golden blanket. Let it rest for 3 minutes before slicing.
Using two forks, shred the beef directly in the slow cooker, mixing it with the melted cheese and the chile-corn sauce. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.
Spoon the barbacoa over steamed Spanish rice or into warm tortillas. Serve hot, with extra cheese or chiles if desired.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 12 g
Fat: 36 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.