Pepper Jack Sizzling Fajita Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already pre-cut. Slice the bell peppers into thin strips and the red onion into half-moons. Measure the lime juice, queso blanco dip, and shredded pepper jack cheese.

Have a 6-quart slow cooker ready. No need to preheat the slow cooker or brown the beef; this is a true dump-and-go recipe. If the queso dip is refrigerated, warm it briefly in the microwave or on the stovetop to make it pourable, but this is not essential.

Instructions

Layer and Top

1. 1Layer the Beef and Vegetables
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion over the beef. Drizzle with fresh lime juice.
   Look for The beef is covered with a colorful layer of peppers and onions.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the Queso and Pepper Jack
   Pour the warm queso blanco dip evenly over the beef and vegetables. Sprinkle the shredded pepper jack cheese on top.
   Look for The top is covered with a creamy layer of queso and cheese.
   Tip Warming the queso first helps it melt more evenly.

The slow cooker insert is filled with a colorful layer of beef, peppers, onions, and lime juice, topped with a creamy blanket of queso and shredded pepper jack. The ingredients are not stirred, and the top looks like a cheesy casserole. The raw beef is visible only around the edges. This is the starting point for a long, slow cook.

Slow-Cook and Shred

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the most tender results.
4. 4Shred the Beef
   Using two forks, shred the beef directly in the slow cooker. Stir to combine with the peppers, onions, and sauce.
   Look for The beef shreds easily and is coated in the creamy sauce.
   Tip Remove any large pieces of fat as you shred.

After 8 hours on low, the beef is fork-tender and shreds easily. The sauce is bubbling and has thickened slightly, with melted cheese coating the meat and vegetables.

The peppers are soft but still hold their shape. The aroma is rich, savory, and slightly spicy. Shred the beef directly in the pot and stir to combine everything into a cohesive, saucy mixture.

Rest and Serve

5. 5Rest the Meat
   Let the shredded beef rest in the slow cooker for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The sauce has thickened slightly and the meat is moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting keeps the meat from drying out.
6. 6Serve with Chips and Rice
   Serve the barbacoa with crispy tortilla chips and cooked Mexican rice on the side. Spoon the meat and sauce over the chips or rice.
   Look for The dish is steaming and ready to serve.
   Tip For a low-carb option, serve in lettuce cups.

The shredded beef rests for at least 3 minutes, allowing the juices to settle. The sauce is creamy and clings to the meat. The dish is steaming and ready to serve. Spoon it over Mexican rice or scoop it up with tortilla chips. The final dish looks like a hearty, comforting bowl of barbacoa with a golden, cheesy sauce.

Common mistakes

One common mistake is lifting the lid too often during cooking. This releases heat and extends the cooking time. Trust the process and keep the lid on. Another mistake is using pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy.

Shredding the pepper jack from a block yields a smoother melt. Also, be sure to use a slow cooker that is at least 6 quarts so there is room for the ingredients to cook evenly. Overcrowding can lead to uneven cooking.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily with two forks. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for so long, it will be far beyond that.

The sauce should be bubbling gently around the edges, and the peppers and onions should be soft but not falling apart. Let the meat rest for at least 3 minutes after shredding to allow the juices to redistribute. The finished dish should look glossy and creamy, with no pink remaining in the meat.

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