Slow-Cooker Cheddar Hatch Chile Corn Beef Barbacoa Step-by-step instructions

Before you start

Before starting, pat the beef chuck cubes dry with paper towels. If the cream cheese is not softened, let it sit at room temperature for 20 to 30 minutes. Measure out the green chiles, corn, taco seasoning, and cheddar so everything is ready to layer.

Have a 6-quart slow cooker clean and ready. If you plan to serve with cilantro-lime rice, start it according to your preferred method about 20 minutes before the beef is done, so it is warm when you are ready to plate.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the beef chuck cubes in the slow cooker in an even layer. Scatter the roasted green chiles, frozen sweet corn, and taco seasoning over the beef. Place the cream cheese in the center of the beef and top with the shredded sharp cheddar cheese. Do not stir.
   Look for The slow cooker should be filled with ingredients in distinct layers, with the cream cheese and cheddar on top.
   Tip Softening the cream cheese helps it melt more evenly, but it is not essential.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The house will smell of chiles and cheese; the beef should be tender enough to pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow yields the most tender beef; high can work in a pinch but may be slightly drier.

The slow cooker is filled with distinct layers: beef on the bottom, chiles, corn, and seasoning scattered over, and cream cheese and cheddar on top. The cheese looks like a solid cap. The raw beef is a deep red, the chiles are bright green, and the corn is yellow. The aromas of cumin and chili are present but not yet cooked.

Tender and Shredded

3. 3Shred the Beef
   Once the beef is tender, remove it from the slow cooker to a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir gently to combine with the sauce.
   Look for The beef should pull apart easily with little resistance.
   Tip For chunkier shreds, use a fork; for finer shreds, use a potato masher or electric mixer.
4. 4Let the Beef Rest
   Allow the shredded beef to rest in the sauce for at least 3 minutes before serving. This helps the beef absorb the flavors and the sauce to thicken slightly.
   Look for The sauce will look glossy and slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting also allows the beef to reabsorb juices, keeping it moist.

After hours of cooking, the beef is visibly shrunken and surrounded by a bubbling, golden sauce. The cheese has melted into a creamy mixture, and the beef pulls apart easily with a fork. The kitchen smells rich and savory. The sauce bubbles gently around the edges, and the beef is glossy with moisture.

Serve and Savor

5. 5Serve Over Rice
   Spoon the beef barbacoa and its molten cheese sauce over warm cilantro-lime rice. Serve immediately, with extra sauce spooned on top.
   Look for The beef should be glistening with sauce, and the cheese should be creamy.
   Tip Warm the rice before serving so the sauce stays fluid.

The shredded beef is coated in a thick, creamy, cheese-laced sauce. The corn and chiles are distributed throughout, adding pops of color and texture.

Piled over rice, the dish looks hearty and inviting. The sauce is smooth and creamy, not watery, and the beef is moist and tender. A spoonful holds together without falling apart.

Common mistakes

One common mistake is stirring the ingredients before cooking. This can cause the cheese to seize and the beef to cook unevenly. Another is using a lean cut of beef, which may dry out. Stick with well-marbled chuck.

Also, avoid opening the slow cooker lid too often; each time you do, heat escapes and extends cooking time. Finally, if you use high heat, check the beef an hour earlier than the suggested time, as high heat can sometimes cook faster than expected.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds apart. Use two forks to pull the meat apart; it should separate with little resistance. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it is cooked low and slow, it will likely be much higher.

The sauce should be thick and creamy, with the cheese fully melted and blended. If the sauce seems thin, let it cook uncovered for an additional 15 to 30 minutes to reduce slightly.

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