Slow-Cooker Fajita Beef Barbacoa with Monterey Jack Tips, FAQ & printable recipe

Tips for success

For the most flavorful barbacoa, choose beef chuck that has good marbling. The fat not only keeps the meat moist but also enriches the sauce.

If you have time, let the cooked beef rest in the sauce for 15 minutes after shredding; this allows the meat to absorb even more flavor. Serve with warm tortillas, and consider adding a squeeze of fresh lime or a sprinkle of cilantro for brightness.

To make the dish spicier, add a sliced jalapeño or a pinch of cayenne with the peppers. For a smoky note, use fire-roasted bell peppers or add a teaspoon of smoked paprika.

The slow cooker does all the work, but a quick stir before serving ensures the sauce is evenly distributed. Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.

Variations

• Spicy Chipotle: Add 2 tablespoons of chopped chipotle peppers in adobo sauce along with the lime juice. The smoky heat will infuse the beef and sauce, giving it a deeper, more complex flavor.
• Beef and Bean: Add 1 can of drained and rinsed black beans to the slow cooker during the last 30 minutes of cooking. This stretches the dish and adds a hearty texture.
• Green Chile: Replace the bell peppers with 2 cups of sliced poblano peppers and add 1 can of diced green chiles. This version has a milder, earthier flavor.
• Creamy Avocado: Serve the barbacoa with slices of fresh avocado or a dollop of guacamole. The cool, creamy avocado contrasts nicely with the warm, savory beef.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to restore the sauce's creamy texture.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen it. The beef and vegetables freeze well for up to 3 months.

This dish is ideal for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You can also cook the full recipe, cool it completely, and store it in the refrigerator for up to 4 days or freeze for up to 3 months.

Serving ideas

Serve the beef barbacoa in warm flour tortillas with your favorite fajita toppings, such as fresh salsa, guacamole, or chopped cilantro. The creamy sauce pairs well with the slight chew of the tortillas.

For a low-carb option, serve over a bed of lettuce or cauliflower rice. This dish also works as a filling for tacos, burritos, or quesadillas.

For a complete meal, add a side of Mexican rice or refried beans. The richness of the barbacoa is balanced by the acidity of lime and the freshness of vegetables. Offer extra lime wedges and hot sauce at the table so everyone can customize their plate. The leftovers are excellent in a breakfast burrito with scrambled eggs.

Frequently asked questions

Recipe card

Slow-Cooker Fajita Beef Barbacoa with Monterey Jack

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 3 bell peppers (red, yellow, orange), sliced
• 1 large red onion, sliced into strips
• 2 tbsp fresh lime juice
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• Warm flour tortillas, for serving

Instructions

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

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

18 g

Fat

30 g

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