Dinner · Part 3 of 3: Tips & recipe card

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

Name: Slow-Cooker Oaxaca Enchilada Beef Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 1/2 lb beef chuck cubes; 1 28 oz can red enchilada sauce; 2 15 oz cans pinto beans, drained and rinsed; 8 oz shredded Oaxaca cheese; 8 oz shredded Mexican four-cheese blend; cooked Spanish red rice, for serving

By Clara Weller · Oct 29, 2026

Slow cooker beef barbacoa with melted Oaxaca cheese and red sauce in a black crockpot

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, use a good-quality red enchilada sauce—look for one with a short ingredient list and real chiles.

If you like extra heat, add a minced chipotle pepper or a splash of hot sauce before cooking. The beef can be shredded right in the pot, so no extra dishes are needed.

If you have time, sear the beef cubes in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized flavor that enhances the final dish.

But if you're in a hurry, skipping the sear still yields delicious results. Just make sure the beef is fully submerged in the sauce to stay moist.

Variations

Spicy Chipotle: Add 1 to 2 minced chipotle peppers in adobo sauce to the slow cooker with the enchilada sauce. This adds a smoky, spicy kick that pairs beautifully with the cheese and beans.
Green Enchilada: Swap the red enchilada sauce for green enchilada sauce (made with tomatillos and green chiles) and use pepper jack cheese instead of the four-cheese blend for a tangy, bright version.
Chicken Barbacoa: Replace the beef chuck with 2 1/2 pounds of boneless, skinless chicken thighs. Cook on low for 6 to 7 hours, until the chicken shreds easily. Use the same sauce and cheese.
Vegetarian Bean: Omit the beef and double the pinto beans to 4 cans. Add a can of black beans for extra texture. Cook on low for 4 hours, then top with cheese and cook for 30 more minutes until melted.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. The sauce may thicken as it cools; add a splash of water or broth when reheating.
Freezer: Freeze cooked barbacoa in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Add a little water or broth if needed to loosen the sauce.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if it thickens too much.

This recipe 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 shred and freeze the cooked barbacoa in portions for quick dinners later.

Serving ideas

Serve the barbacoa over fluffy Spanish rice, with the sauce spooned generously over the top.

Add a sprinkle of fresh cilantro, diced onion, or a squeeze of lime for brightness, if you like. The rice absorbs the rich sauce, while the cheese adds a creamy, savory finish.

This dish also works well in tacos, burritos, or on tostadas. Warm corn or flour tortillas and load them with the beef, beans, and cheese. A dollop of sour cream or a slice of avocado would be a welcome addition, but the barbacoa is plenty satisfying on its own.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, the barbacoa can be assembled the night before and stored in the refrigerator. In the morning, place the insert in the slow cooker and cook on low as directed. Leftovers also keep well in the fridge for up to 4 days and can be reheated.

What is the best cut of beef for barbacoa?

Beef chuck is ideal because it has enough fat and connective tissue to become tender and shreddable after a long, slow cook. Brisket or round roast also work, but avoid lean cuts like sirloin, which can dry out.

Can this be cooked on high instead of low?

Yes, but the texture may be less tender. Cook on high for 4 to 5 hours, but check the beef early—it should shred easily. The cheese may not blister as much on high, so consider broiling the top for a few minutes after shredding.

Is this recipe gluten-free?

It can be, if the red enchilada sauce is gluten-free. Many brands are, but check the label for wheat or flour. The cheese, beans, and beef are naturally gluten-free, so the only potential source is the sauce.

Can the leftovers be frozen?

Absolutely. Let the barbacoa cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if needed.

Recipe card

Slow-Cooker Oaxaca Enchilada Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 1/2 lb beef chuck cubes
1 28 oz can red enchilada sauce
2 15 oz cans pinto beans, drained and rinsed
8 oz shredded Oaxaca cheese
8 oz shredded Mexican four-cheese blend
cooked Spanish red rice, for serving

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Pour the red enchilada sauce over the beef, making sure the meat is mostly covered. Add the drained pinto beans and stir gently to combine everything.
Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the top of the beef and sauce mixture. Do not stir after adding the cheese; it will melt into a blanket as it cooks.
Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is fork-tender and easily shreds. The cheese will melt and blister around the edges, and the sauce will thicken into a rich gravy. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Using two forks, shred the beef right in the pot, mixing it into the sauce and beans. The meat should pull apart easily. Let it rest for at least 3 minutes before serving.
Spoon the hot barbacoa mixture over a bed of cooked Spanish red rice on each plate. Use a slotted spoon to serve if there is extra sauce, and top with additional cheese or a drizzle of sauce if desired.

Contains: milk

Estimated nutrition per serving

Calories: 562
Protein: 38 g
Carbohydrates: 24 g
Fat: 34 g

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

Next recipe

Shredded beef barbacoa in creamy salsa verde sauce in a slow cooker, topped with melted Monterey Jack cheese.

Dinner · 8 h 10 min

Crockpot Monterey Jack Salsa Verde Beef Barbacoa

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.