Slow Cooker Red Enchilada Beef Barbacoa Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all your ingredients ready. Drain and rinse the pinto beans if you're using canned ones.

Cube the beef chuck if it isn't already pre-cut. Have the enchilada sauce, sour cream, and shredded cheese measured and ready to go. No need to preheat anything — this is a true dump-and-go recipe.

Instructions

Layer and Set

1. 1Layer the ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the beef. Add the drained pinto beans and stir gently to combine.
   Look for The beef is coated in red sauce and the beans are distributed evenly.
   Tip No need to brown the beef first — the slow cooker does all the work.
2. 2Add the dairy
   Dollop the sour cream over the top of the beef mixture. Sprinkle the shredded Monterey Jack cheese evenly over the sour cream.
   Look for The sour cream and cheese form a creamy layer on top.
   Tip Do not stir after adding the dairy; it will melt into the sauce during cooking.

You should see a colorful layering: red sauce covering the beef, with beans scattered throughout, and a white dollop of sour cream and a yellow blanket of cheese on top.

The ingredients are raw and not yet bubbling, but everything is in place for the slow cooker to work its magic.

Slow Cook and Shred

3. 3Cook low and slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the beef is falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The longer cooking time on LOW yields the most tender beef.
4. 4Shred the beef
   Use two forks to shred the beef directly in the slow cooker. Stir the shredded beef into the sauce and beans. Let the beef rest for at least 3 minutes before serving.
   Look for The beef shreds easily and is coated in the red sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shredding in the cooker keeps the beef moist and flavorful.

After hours of cooking, the sauce is bubbling gently, the cheese has melted and blended in, and the beef is fork-tender. The aroma is rich and spicy, and the beef shreds easily. The sauce has thickened slightly, and the beans are soft and coated in the red sauce.

Serve and Savor

5. 5Serve and enjoy
   Serve the barbacoa warm with flour tortillas, if desired. Spoon the beef mixture over the tortillas or into bowls.
   Look for The beef is tender, the sauce is creamy, and the cheese is melted.
   Tip Warm the tortillas before serving for the best texture.

The barbacoa is steaming and fragrant, with tender shreds of beef, creamy sauce, and soft beans. The cheese is fully melted, and the color is a deep red with creamy swirls. Serve it hot with tortillas, and it's ready to enjoy.

Common mistakes

A common mistake is using lean beef, which can become dry and tough. Stick with chuck or stew meat. Another pitfall is stirring the sour cream and cheese in at the beginning; this can cause the dairy to curdle.

Instead, layer them on top and let them melt slowly. Also, avoid opening the lid during cooking, as that releases heat and extends the cooking time.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily with two forks. The internal temperature of the beef should reach at least 145°F (63°C) for safety, but the long cooking time will bring it well above that.

The sauce will be bubbly and slightly thickened, and the cheese will be fully melted and blended into the sauce. Let the beef rest for at least 3 minutes before serving.

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