Slow-Cooker Cheddar Hatch Chile Corn Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a good-quality taco seasoning that includes cumin and chili powder. If you like extra heat, add a diced jalapeño or a pinch of cayenne along with the green chiles.

You can also stir in a splash of lime juice before serving to brighten the flavors. The sauce will thicken as it sits; if it becomes too thick, add a little beef broth to loosen it.

This recipe is very forgiving. If you need to cook it on high, reduce the time to 4 to 5 hours and check for tenderness. The beef is ready when it shreds easily.

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Variations

• Spicy Kick: Add a finely diced jalapeño or a teaspoon of chipotle powder with the green chiles for extra heat. You can also stir in a splash of hot sauce before serving to taste.
• Cheese Swap: Replace the sharp cheddar with pepper jack for a spicier, creamier sauce, or use a Mexican blend cheese for a milder flavor. The cream cheese can be substituted with Neufchâtel for a slightly tangier taste.
• Beef Alternatives: Use pork shoulder or boneless short ribs instead of beef chuck. Adjust the cooking time as needed, since pork may cook slightly faster. Ensure the meat reaches a safe internal temperature of 145°F (63°C).
• Rice Swap: Serve the barbacoa over cauliflower rice for a lower-carb option, or use quinoa for added texture. The creamy sauce works with any grain.

Storage and make-ahead

Fridge

Store leftover beef in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; add a splash of broth when reheating.

Freezer

Freeze the cooled beef in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot. Add a little beef broth or water if the sauce is too thick.

Store any leftover beef barbacoa in an airtight container in the refrigerator for up to 4 days. The sauce will solidify when cold; reheat gently on the stovetop or in the microwave, adding a little beef broth or water to loosen it if needed.

The beef can also be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

This dish is ideal for making ahead. Prepare the recipe as directed, then let it cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through. The flavor actually improves after a day in the fridge, as the spices meld further.

Serving ideas

Serve the beef barbacoa over fluffy cilantro-lime rice to soak up the creamy sauce. A side of warm tortillas or crusty bread is perfect for scooping up every last bit. For a fresh contrast, add a simple slaw or a few slices of avocado. The rich, cheesy sauce pairs well with a crisp green salad dressed with lime vinaigrette.

This dish also works well as a filling for tacos or burritos. Spoon the beef into warm corn or flour tortillas and top with shredded cabbage, pico de gallo, or a dollop of sour cream.

The creamy, spicy beef is versatile enough to be the star of a taco night or a hearty bowl. Leftovers are excellent the next day, served over eggs or in a quesadilla.

Frequently asked questions

Recipe card

Slow-Cooker Cheddar Hatch Chile Corn Beef Barbacoa

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 2 1/2 lb beef chuck cubes
• 4 oz roasted green chiles, diced
• 1 cup frozen sweet corn
• 2 tbsp taco seasoning
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• Cilantro-lime rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the beef barbacoa and its molten cheese sauce over warm cilantro-lime rice. Serve immediately, with extra sauce spooned on top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

36 g

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