Slow-Cooker Oaxaca Queso Jalapeño Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality beef chuck and trim any large pieces of excess fat before cooking. You don't need to remove all the fat — some is essential for tenderness — but too much can make the sauce greasy.

If you prefer a spicier barbacoa, add a teaspoon of chipotle powder along with the tomatoes, or use hot pickled jalapeños instead of mild.

This recipe is endlessly adaptable. Swap the beef for pork shoulder to make a similar carnitas-style dish, or use chicken thighs for a lighter version (adjust cooking time to 4-6 hours on LOW).

The cheese can be any good melting cheese, and the tomatoes can be plain diced if you don't have fire-roasted. The key is to keep the ratio of meat to liquid relatively the same.

Variations

• Chicken Barbacoa: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on LOW for 4-5 hours, or until the chicken shreds easily. The cheese and sauce work perfectly with chicken.
• Pork Barbacoa: Use pork shoulder or pork butt, cut into cubes, instead of beef. Cook on LOW for 8-10 hours until the pork is fork-tender. The flavor profile is slightly sweeter and just as delicious.
• Extra Spicy: Add 1-2 chopped chipotle peppers in adobo sauce, along with the tomatoes, for a smoky, fiery kick. Or increase the pickled jalapeños to 3/4 cup and add a splash of the brine.
• Cheese-Free: Omit the cheese for a lighter, dairy-free version. The sauce will be thinner, but the beef is still incredibly flavorful. Serve with a sprinkle of nutritional yeast or a dollop of dairy-free sour cream.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

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, adding a splash of broth if needed, until hot and bubbling. Or microwave in 1-minute intervals, stirring between.

Store any leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, and the dish tastes even better the next day. Reheat gently in a saucepan over medium-low heat, or in the microwave, until hot and bubbling. If the sauce has thickened too much, add a splash of beef broth or water to loosen it.

This dish is perfect for meal prep. The entire recipe can be assembled the night before — layer the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook as directed. You can also cook the beef fully, shred it, and store it in the refrigerator for up to 3 days before serving; reheat gently with a little broth.

Serving ideas

Serve the barbacoa over steamed Spanish rice, as shown in the video, for a hearty and colorful plate. The rice soaks up the flavorful sauce, and the melted cheese stretches with every forkful.

For a more casual meal, pile the meat into warm corn or flour tortillas and top with fresh cilantro, diced onion, and a squeeze of lime. You can also serve it on tostadas with refried beans and crumbled cotija cheese.

This barbacoa is also excellent as a filling for burritos, quesadillas, or nachos. The rich, cheesy sauce clings to everything, making it a versatile component for many Mexican-inspired dishes. For a low-carb option, serve it over cauliflower rice or alongside a crisp green salad. Whatever you choose, the dish is sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Slow-Cooker Oaxaca Queso Jalapeño Beef Barbacoa

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 1 can (14.5 oz) fire-roasted diced tomatoes with green chiles
• 1/2 cup sliced pickled jalapeños
• 8 oz shredded Oaxaca cheese
• 8 oz shredded Mexican four-cheese blend

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. There is no need to brown the meat first — the slow cooker will do all the work. Let it rest for 3 minutes before slicing.
2. Pour the fire-roasted diced tomatoes with green chiles over the beef. Scatter the sliced pickled jalapeños evenly over the tomatoes. Do not stir — the layers will meld as they cook.
3. Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend over the top of the tomatoes and jalapeños, covering the surface completely.
4. 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.
5. Remove the beef from the slow cooker to a cutting board and shred with two forks. Return the shredded beef to the slow cooker and stir gently to combine with the sauce and cheese.
6. Let the shredded beef rest in the slow cooker on the WARM setting for at least 5 minutes before serving, so the juices redistribute and the flavors meld.
7. Spoon the beef barbacoa over steamed Spanish rice, into warm tortillas, or onto tostadas. Top with extra pickled jalapeños or a sprinkle of fresh cilantro if desired.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

8 g

Fat

46 g

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