You asked
I just have whole ancho chilies notnl powder
Careme
Yes. Use the whole ancho, but rehydrate it first.
Quickest way:
1. Remove stem and seeds.
2. Tear the ancho into pieces.
3. Cover with very hot water for 10 to 15 minutes until soft.
4. Blend or finely chop it with a few tablespoons of the soaking liquid or hot slow-cooker liquid into a paste.
5. Stir that paste into the slow cooker now.
Even easier if you don’t want to blend:
- Soften the chile in hot water, mince it very finely, then stir it in.
How much:
- 1 whole ancho is a good start for a typical 2 lb chuck roast.
- 2 if you want stronger chile depth.
Important:
- Don’t just drop the dry whole chile in now; it may not fully soften or distribute well.
- Don’t use too much soaking liquid if it tastes bitter. Use just enough to make a paste.
After adding:
- Stir gently, cover, and continue cooking.
- Taste near the end and adjust salt or lime then.
If you want, I can also help estimate whether 1 or 2 anchos is right based on how much beef is in your slow cooker.
You asked
How should I add the ancho chile part way through cooking? Already been in the slow cooker for 2 hours
Careme
Yes—add it now, but bloom it first if possible.
Best method:
- Mix the ancho chile powder with a few tablespoons of hot cooking liquid into a smooth paste
- Stir that paste into the slow cooker
- Cover and continue cooking
Why:
- It disperses better than sprinkling dry powder straight in
- Helps avoid clumps and raw dusty flavor
How much:
- Start with 1 to 2 teaspoons if the pot is already well seasoned
- Use up to 1 tablespoon if you want the ancho flavor to be clearly noticeable
If you have a few extra minutes:
- Warm the ancho in a small pan with a little oil for 15 to 30 seconds first, then whisk in some cooking liquid and add it
- Don’t let it burn
After adding:
- Stir gently around the beef rather than aggressively moving it
- Taste the sauce later in cooking and add lime only at the end
If you want, I can also tell you whether ancho + chipotle + cumin is balanced for your current batch or likely to get muddy.
You asked
Going to sear before slow cooker. Is bacon fat in pan bad? Should I use a different oil?
Careme
Bacon fat isn’t bad, but it’s not my first choice for barbacoa.
Best choice:
- Neutral oil with a fairly high smoke point
Why not bacon fat:
- It adds a smoky pork flavor that can pull the beef away from a cleaner barbacoa profile
- It can burn faster if the pan gets very hot
- If the fat already has browned bacon bits, those can scorch and turn bitter during searing
Good options:
- Avocado oil
- Canola oil
- Vegetable oil
- Light olive oil
Okay if that’s what you have:
- A small amount of clean bacon fat can work, especially if you like a slightly smokier, richer flavor
What I’d do:
- Use neutral oil for searing the chuck
- Save bacon fat for beans, potatoes, or sautéed vegetables instead
Quick tip:
- Pat the chuck dry before searing so you get better browning and less splatter.
You asked
Does it help if I season the chuck the night before
Careme
Yes—seasoning the chuck the night before helps.
Benefits:
- Salt penetrates the meat more deeply
- Better overall seasoning throughout
- Slightly better browning if you sear before slow cooking
- More flavorful finished beef
Best way:
- Salt and add the dry spices the night before
- Cover and refrigerate overnight
- Let it sit at room temp for about 20 to 30 minutes before cooking if possible
One caution:
- If your spice mix includes a lot of acid or fresh lime, don’t add that overnight. Add acidic ingredients during cooking or at the end.
For barbacoa:
- Overnight with salt, chili powder, cumin, smoked paprika, oregano, and pepper is a great move.
You asked
What kind of tomatoes?
Careme
Best choice from your list: fresh on-the-vine tomatoes.
Why they work:
- They have enough juice to help the braise
- Good balanced acidity
- Easy to chop and cook down into the sauce
Use:
- 2 medium on-the-vine tomatoes, chopped
Good alternatives from your list:
- Roma tomatoes: a little less watery, slightly deeper tomato flavor
- Campari tomatoes: slightly sweeter, great if you want a smoother, richer finish
Skip for this recipe:
- Cherry or grape tomatoes if possible—they’re not wrong, but less ideal for a long braise unless that’s what you have
If you want, I can also tell you which tomato is best specifically for a richer barbacoa vs a brighter barbacoa.
You asked
Should I replace jalapeno with serrano or use both?
Careme
Use both if you want layered heat; replace with serrano if you want it hotter and simpler.
Best option for most people:
- Keep 1 jalapeño in the braise
- Add 1 serrano as a garnish or stir in a little at the end
Why:
- Jalapeño gives milder, rounder heat during cooking
- Serrano adds a brighter, sharper kick
- Using both lets the beef stay balanced while still giving you some lift
If serving guests:
- Put jalapeño in the slow cooker
- Offer chopped serrano on the side
If you like it spicy throughout:
- Use 1 jalapeño + 1 serrano in the cooker
If you want a straight swap:
- Replace 1 jalapeño with 1 serrano for a hotter version
You asked
What about serrano peppers
Careme
Yes—serrano peppers work very well with barbacoa-style beef.
How to use them:
- Add 1 finely chopped serrano to the slow cooker for more heat than jalapeño.
- Use 2 if you want it clearly spicy.
Best approach:
- For cleaner heat, add the serrano with the onions and tomatoes at the start.
- For brighter, sharper heat, use it as a finishing garnish instead.
A few notes:
- Serranos are noticeably hotter than jalapeños.
- Remove seeds and membranes for less heat.
- If you want balanced heat, use 1 serrano plus the lime at the end.
For transport/party use:
- I’d lean toward moderate spice in the beef itself, then offer extra chopped serrano on the side so guests can adjust.
You asked
What tortillas go best with this?
Careme
Corn tortillas are the best match.
Why:
- Barbacoa is juicy and rich, and corn tortillas have the best flavor match for that deep beefy filling.
- They’re more traditional for barbacoa.
- Their earthy taste stands up better to the bold seasoning than flour.
Best choice:
- Small corn tortillas, ideally double-layered if the beef is very saucy.
If you want alternatives:
- Flour tortillas work if you want a softer, burrito-like bite and easier folding.
- Street taco corn tortillas are ideal for party serving.
Tip:
Warm the corn tortillas well before serving so they stay flexible and don’t crack. A quick toast on a dry skillet or wrapped in foil in the oven works great.