Slow-Cooker Oaxaca Queso Fajita Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes and slice the bell peppers and red onion into strips. Measure the lime juice and shred the cheeses if using blocks.

Have a 6-quart slow cooker ready. No other prep is needed—this recipe is all about layering ingredients and letting the slow cooker work its magic.

Instructions

Layer and Top

1. 1Layer the Beef and Vegetables
   Place the cubed beef chuck into the slow cooker. Scatter the sliced bell peppers and red onion strips over the meat. Drizzle with fresh lime juice.
   Look for The beef should be in an even layer, with peppers and onions distributed over the top.
   Tip For even cooking, try to cut the beef into uniform 1-inch cubes.
2. 2Add the Cheese Topping
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the beef and vegetables, covering them completely.
   Look for The top of the mixture should be fully covered with cheese.
   Tip Shredding your own cheese from a block melts more smoothly than pre-shredded bags.

At the end of this phase, the slow cooker should have a neat layer of beef cubes, topped with colorful pepper and onion strips, and finished with a generous layer of shredded cheese.

The lime juice should be drizzled evenly over the vegetables. Everything should be ready for the slow cooker to work its magic.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The beef should be very tender and easily pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; the steam helps melt the cheese and tenderize the meat.
4. 4Shred the Beef
   After cooking, remove the beef from the slow cooker and let it rest for at least 3 minutes. Shred the beef using two forks, then return it to the slow cooker and stir gently with the peppers, onions, and melted cheese.
   Look for The beef should shred easily and mix well with the vegetables and cheese.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a richer flavor, you can let the shredded beef sit in the juices for 10 minutes before serving.

After 8 hours on low, the beef should be fork-tender and easily shred. The cheese should be fully melted and bubbly, with a slightly blistered appearance. The peppers and onions should be soft but still hold their shape. The aroma should be rich and savory, with a hint of lime.

Serve

5. 5Serve and Enjoy
   Spoon the barbacoa over steamed Spanish rice or into warm tortillas. Serve hot, with extra lime wedges if desired.
   Look for The dish should be bubbling and aromatic.
   Tip Garnish with fresh cilantro or a dollop of sour cream if you like, though the video keeps it simple.

The barbacoa should be served hot, with the melted cheese stretching as you scoop it. The beef should be moist and flavorful, and the peppers and onions should be tender. The dish should be visually appealing, with vibrant colors and a glossy cheese topping.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and slows the cooking process. Another is overfilling the slow cooker, which can lead to uneven cooking.

Also, don't skip the resting time for the beef—shredding too soon can result in dry meat. Finally, make sure the cheese is fully melted before serving; if it's not, cover and cook for an additional 30 minutes.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds apart. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, though it will likely be higher after 8 hours of cooking.

The cheese should be fully melted and bubbly, with a lightly blistered top. Let the beef rest for at least 3 minutes before shredding to allow the juices to redistribute.

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