Slow-Cooker Fajita Beef Barbacoa with Monterey Jack Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if they are not already cubed. Slice the bell peppers into thin strips and the red onion into half-moons. Juice the limes to measure 2 tablespoons.

Shred the Monterey Jack cheese if it is not pre-shredded. Have the slow cooker ready and plugged in. No need to brown the beef or sauté the vegetables—this recipe is designed to be assembled raw and cooked low and slow.

Instructions

Layer and Top

1. 1Layer the beef and vegetables
   Place the beef chuck cubes in the bottom of the slow cooker in an even layer. Scatter the sliced bell peppers and red onion strips over the beef. Drizzle with the fresh lime juice. Do not stir; the layers will meld as they cook.
   Look for The beef should be fully covered by the vegetables and lime juice.
   Tip Keep the beef in a single layer so it cooks evenly.
2. 2Add the creamy toppings
   Dollop the sour cream over the vegetables and beef. Sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir; the cheese will melt and create a creamy sauce as the slow cooker heats.
   Look for The sour cream and cheese should cover the surface completely.
   Tip Use full-fat sour cream for a richer sauce.

At the end of this phase, the slow cooker contains raw beef, sliced peppers, onions, lime juice, sour cream, and shredded cheese layered in that order.

The sour cream and cheese form a thick, pale blanket over the colorful vegetables. The aroma is fresh and tangy from the lime, with the promise of creamy richness from the dairy. Everything is ready to cook.

Slow Cook and Shred

3. 3Cook on low until tender
   Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef is fork-tender and shreds easily. The sauce will be bubbling and the cheese fully melted. Do not lift the lid during the first 6 hours to maintain heat. Let it rest for 3 minutes before slicing.
   Look for The beef should shred with a fork and the sauce should be thickened and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin, leave the lid off for the last 30 minutes to reduce.
4. 4Shred the beef
   Remove the beef from the slow cooker and place it on 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 coat with the sauce and vegetables.
   Look for The beef should be tender enough to shred with minimal effort.
   Tip For extra flavor, let the shredded beef sit in the sauce for 10 minutes before serving.

After 8 to 10 hours, the slow cooker is bubbling gently. The cheese has melted into a golden, creamy sauce that coats the beef and vegetables. The beef is falling apart, and the peppers are soft and caramelized. The kitchen smells of rich, savory beef with a hint of lime. Before shredding, test a cube—it should shred effortlessly with a fork.

Serve and Enjoy

5. 5Serve with warm tortillas
   Warm the flour tortillas according to package directions. Spoon the beef barbacoa mixture onto a serving platter or directly onto the tortillas. Serve immediately, letting everyone assemble their own fajitas.
   Look for The tortillas should be warm and pliable.
   Tip Warm tortillas in a dry skillet for a light char.

The shredded beef is mixed back into the sauce, creating a cohesive, hearty filling. The tortillas are warm and pliable. When spooned onto a plate, the beef barbacoa is glossy with sauce, studded with colorful pepper strips and soft onions. The first bite is creamy, tangy, and deeply satisfying. Serve immediately for the best texture.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Trust the process and keep the lid on. Another issue is using pre-shredded cheese that contains anti-caking agents; these can prevent smooth melting.

Shred your own cheese for the best sauce. Also, avoid overfilling the slow cooker—leave some headspace so the sauce can bubble without spilling over.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily. Insert a fork into a cube; it should twist and pull apart without resistance.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for 8 to 10 hours on low, it will be well beyond that, typically around 190°F to 200°F, which is ideal for shredding. The sauce should be bubbling and thickened, with the cheese fully melted into a creamy consistency.

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