Crockpot Salsa Verde Beef Barbacoa with Pepper Jack Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 1-inch cubes if they aren't already. Measure the salsa verde, green chiles, queso blanco, and shredded pepper jack. Have a 6-quart slow cooker ready.

No need to brown the beef or preheat anything. This recipe is truly dump-and-go: just add the ingredients in the order listed, cover, and set the timer. If you plan to serve with rice, start that about 30 minutes before the beef is done.

Instructions

Layer and Dump

1. 1Add the beef to the slow cooker
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook evenly and absorb the sauce. No need to brown the meat first; the slow cooker will tenderize it during the long cook. Let it rest for 3 minutes before slicing.
   Look for The beef should cover the bottom of the insert in a single layer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the cubes are very large, cut them into 1-inch pieces so they shred more easily.
2. 2Pour in the salsa verde and green chiles
   Pour the tomatillo salsa verde over the beef, then sprinkle the diced Hatch green chiles on top. Use a spoon to gently stir the mixture so the beef is coated with the salsa. The liquid should almost cover the meat; if it doesn't, add a splash of water or broth.
   Look for The beef should be moist and coated with green salsa.
   Tip Taste the salsa first; if it's very tart, add a pinch of sugar to balance.
3. 3Add the queso blanco and pepper jack
   Spoon the white queso blanco dip over the top of the beef and salsa mixture. Sprinkle the shredded pepper jack cheese evenly over the surface. Do not stir after adding the cheese; it will melt and form a creamy sauce as the slow cooker heats.
   Look for The top should be covered with white and yellow cheese.
   Tip Use freshly shredded pepper jack for the best melt; pre-shredded bags may contain anti-caking agents.

At the end of this phase, the slow cooker contains raw beef cubes covered with green salsa, chiles, and a thick layer of white and yellow cheese. The ingredients are not stirred together; they sit in distinct layers.

The beef should be evenly distributed, and the salsa should coat most of the meat. The cheese forms a solid cap on top, ready to melt during cooking.

Slow-Cook and Shred

4. 4Cover and cook on low
   Cover the slow cooker with the lid. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat and moisture inside. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the beef should be very tender and the sauce bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at the lower end of the time range.
5. 5Shred the beef
   Once the beef is tender, use two forks to shred it directly in the slow cooker. Stir the shredded beef into the sauce so it is fully coated. The sauce should be thick and creamy; if it seems thin, leave the lid off for 15 minutes to let it reduce.
   Look for The beef should pull apart easily with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier pieces, shred only half the beef and leave the rest in larger chunks.

After several hours on low, the sauce will be bubbling and the cheese fully melted into a golden-green sauce. The beef should be visibly tender, with edges that shred when touched. The aroma is rich, tangy, and slightly spicy. Shred the beef with forks, stirring it into the sauce until every piece is coated. The sauce should be thick enough to cling to the meat.

Serve and Enjoy

6. 6Serve with tortilla chips and rice
   Spoon the hot barbacoa over a bed of Mexican rice or serve it with crispy tortilla chips for dipping. Use a slotted spoon to serve if you prefer less sauce. The cheese sauce will cling to the beef and make every bite rich and tangy.
   Look for The beef should be glistening with green sauce and melted cheese.
   Tip Warm the tortilla chips in the oven for a few minutes to keep them crisp.

The shredded beef is glossy with sauce, and the cheese sauce is creamy and stretchy. The dish smells warm and savory with a hint of green chile. When served over rice or with chips, the beef should be tender and juicy, with a balanced flavor of tangy salsa and melted cheese. The texture is rich and satisfying, with no dry or chewy pieces.

Common mistakes

One common mistake is opening the slow cooker too often, which releases heat and extends the cooking time. Another is using lean beef, which can become dry and stringy. Also, avoid stirring the cheese into the sauce immediately; let it melt on top first.

Finally, don't skip the resting time after shredding—it allows the meat to reabsorb some sauce and stay moist. If the sauce tastes flat, add a pinch of salt or a squeeze of lime.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and shreds easily. Insert a fork into a cube; it should twist and pull apart with little resistance.

The internal temperature of the beef should reach at least 145°F (63°C), though it will likely be higher after several hours of cooking. The sauce should be thick and creamy, not watery. If it seems thin, remove the lid and cook on high for 15 to 20 minutes to reduce.

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