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

Tips for success

For the best flavor, use a good-quality beef chuck that has some marbling—this ensures the meat stays moist during the long cooking time.

Cut the beef into uniform cubes so they cook evenly. If you prefer a spicier kick, you can add a diced jalapeño or a pinch of cayenne, though the video keeps it mild.

When shredding the beef, use two forks to pull it apart gently. After shredding, let it sit in the juices for a few minutes to absorb the flavors. If the sauce seems too thin, you can simmer it on the stovetop to reduce, but the video serves it as-is.

Variations

• Spicy Chipotle Version: Add 2 chipotle peppers in adobo sauce, minced, along with the beef. This adds a smoky heat that complements the cheese and peppers. Reduce the lime juice to 1 tablespoon to balance the flavors.
• Chicken Barbacoa: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on low for 6-7 hours, then shred. Ensure the chicken reaches 165°F (74°C). The cheese topping works equally well.
• Veggie Fajita Bake: Omit the beef and double the peppers and onions. Add a can of black beans (drained and rinsed) for protein. Cook on low for 4 hours, then top with cheese and cook until melted. This is a vegetarian option.
• Breakfast Barbacoa Hash: After shredding, spread the barbacoa on a sheet pan, top with crispy hash browns, and bake at 400°F until heated through. Top with a fried egg for a hearty breakfast.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a little broth if needed. The dish tastes even better the next day.

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of beef broth or water to restore moisture.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep it moist.

The flavors will continue to develop overnight, making it even more delicious the next day.

You can assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the slow cooker insert in the base and cook on low as directed.

Alternatively, cook the full recipe, then cool and refrigerate or freeze in portions. Reheat gently before serving.

Serving ideas

Serve the barbacoa over steamed Spanish rice for a hearty meal, or spoon it into warm corn or flour tortillas for tacos. Top with fresh cilantro, diced onions, or a squeeze of lime if desired.

The melted cheese and tender beef are satisfying on their own, but the rice or tortillas help soak up the savory juices.

For a complete meal, add a side of refried beans or a simple green salad. The barbacoa also works well as a filling for burritos, quesadillas, or nachos. Leftovers can be used in breakfast burritos or as a topping for baked potatoes.

Frequently asked questions

Recipe card

Slow-Cooker Oaxaca Queso Fajita Beef Barbacoa

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 2 1/2 lb beef chuck, cut into cubes
• 3 bell peppers (red, yellow, orange), sliced
• 1 large red onion, sliced into strips
• 2 tbsp fresh lime juice
• 8 oz Oaxaca cheese, shredded
• 8 oz Mexican four-cheese blend, shredded

Instructions

1. 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.
2. Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the beef and vegetables, covering them completely.
3. 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.
4. 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.
5. Spoon the barbacoa over steamed Spanish rice or into warm tortillas. Serve hot, with extra lime wedges if desired.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

12 g

Fat

38 g

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