Slow-Cooker Oaxaca Enchilada Beef Barbacoa

This slow-cooker beef barbacoa is the ultimate set-it-and-forget-it dinner. Cubed beef chuck simmers all day in red enchilada sauce with pinto beans, then gets topped with a blanket of Oaxaca and four-cheese blend that melts into a blistered, golden crust.

Serve it over Spanish rice for a hearty, satisfying meal that tastes like it took hours of hands-on work—but really just requires a quick dump and a long wait.

A handful of ingredients and a slow cooker are all it takes to create this deeply flavorful beef barbacoa. The beef chuck becomes fork-tender after hours of low, gentle heat, while the enchilada sauce reduces into a velvety gravy.

The cheese melts on top, creating a rich, blistered layer that adds texture and richness to every bite. This recipe is perfect for busy weeknights, meal prep, or feeding a crowd without any fuss.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. Low, steady heat breaks down the connective tissue in beef chuck, turning tough cubes into melt-in-your-mouth shreds. The long cooking time also allows the red enchilada sauce to deepen in flavor, concentrating its spices and blending with the juices from the beef and beans.

The cheese blanket is the finishing touch that makes this dish special. Adding the cheese on top—without stirring—lets it melt and blister during the final hours of cooking.

That golden, slightly charred layer adds a smoky, savory contrast to the rich sauce and tender beef, creating a texture you just can't get from stirring the cheese in.

Notes and substitutions

Choose beef chuck cubes that are well-marbled; the fat keeps the meat moist during the long cook. If you can only find stew meat, that works too, but chuck has the best flavor for barbacoa. Red enchilada sauce varies in spice level, so pick one that suits your heat preference, or use a mild version and add extra chili powder at the end.

Oaxaca cheese is a Mexican string cheese that melts beautifully and pulls like mozzarella. If you can't find it, use mozzarella or Monterey Jack.

The four-cheese blend typically includes cheddar, Monterey Jack, queso quesadilla, and asadero—any good melting cheese will work. For the beans, use regular pinto beans and drain them well before adding.

• Oaxaca cheese: Mozzarella or Monterey Jack cheese, shredded
• Mexican four-cheese blend: Any shredded melting cheese like cheddar or Chihuahua
• Red enchilada sauce: Salsa roja or a can of red chile sauce
• Beef chuck cubes: Beef stew meat or brisket, cut into chunks

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Two forks for shredding
• Serving spoon
• Dinner plates