Crockpot Salsa Verde Beef Barbacoa with Pepper Jack Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality tomatillo salsa verde. Look for one with roasted tomatillos and a bright, tangy taste.

If the salsa is too tart, add a teaspoon of sugar or honey to balance it. You can also add a drained can of diced tomatoes for extra sweetness, though this is optional.

To make the dish spicier, add a minced jalapeño or a dash of hot sauce along with the green chiles. For a milder version, use mild green chiles and a mild pepper jack.

The cheese sauce will thicken as it cools, so if you're serving later, add a splash of milk or broth to loosen it before serving.

Variations

• Spicy Chipotle Version: Add 2 chipotle peppers in adobo sauce, minced, along with the salsa verde. The smoky heat pairs well with the cheese. Reduce the Hatch chiles to 2 ounces to keep the spice level balanced.
• Chicken Barbacoa: Substitute 2 1/2 pounds of boneless, skinless chicken thighs for the beef. Cook on low for 4 to 5 hours, until the chicken shreds easily. The cooking time is shorter, so check for doneness at 4 hours.
• Pork Version: Use 2 1/2 pounds of pork shoulder, cut into cubes, instead of beef. Cook on low for 8 hours or until fork-tender. The pork will be slightly sweeter and pairs well with the tangy salsa verde.
• Extra Cheesy: Increase the pepper jack cheese to 2 cups and add 1/2 cup of shredded Monterey Jack. The sauce will be richer and even more decadent. Serve with extra cheese on top for a truly indulgent meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

This barbacoa freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little water or broth if the sauce has thickened too much.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; add a little water or broth when reheating to bring back the creamy texture. Leftovers can also be used in tacos, burritos, or over nachos.

This dish can be assembled the night before: place the beef in the slow cooker, pour the salsa and chiles over it, and add the cheeses. Cover and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the barbacoa hot, straight from the slow cooker. Spoon it over warm Mexican rice and garnish with fresh cilantro, diced onion, or a squeeze of lime. The tangy salsa verde and creamy cheese sauce pair beautifully with the fluffy rice, and the beef is tender enough to eat with a spoon.

For a casual meal, set out a bowl of crispy tortilla chips and let everyone scoop the barbacoa themselves. The chips provide a crunchy contrast to the rich, saucy beef.

You can also serve it in warm tortillas as tacos, topped with shredded cabbage or a dollop of sour cream. The leftovers are just as delicious the next day.

Frequently asked questions

Recipe card

Crockpot Salsa Verde Beef Barbacoa with Pepper Jack

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 1 1/2 cups tomatillo salsa verde
• 4 oz diced Hatch green chiles
• 1 cup white queso blanco dip
• 1 1/2 cups shredded pepper jack cheese
• crispy tortilla chips, for serving
• Mexican rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

8 g

Fat

37 g

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