This Dutch Oven Barbacoa recipe is bound to be your new obsession. The beef is seasoned and cooked low and slow in the oven until perfectly tender. You can use the meat to make tacos, meaty quesadillas, salads, burritos, or even nachos. All that is required is to sear the meat, add the seasonings, and the oven does the rest!
So, I have a thing for Barbacoa tacos. They are my GO-TO taco of choice; my favorite being from the restaurant Por Que No in Portland, Oregon. So if you’re ever in the area, do yourself a favor and grab a mouthful, you won’t be disappointed.
Even though my husband and I live in Texas, surrounded by some of the best places to buy and eat tacos, I still felt compelled to take a stab at making my own Barbacoa at home. And let me tell you, not only was it delicious, it was SO EASY to make!
If you are a fan of Barbacoa check out my Tacos de Barbacoa or my Barbacoa Quesadillas. If you enjoy learning about Mexican food check out my post on the differences between Barbacoa and Carnitas.
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Reader Review
"A++ recipe. Followed everything exact and was perfect. Adding this to the meal rotation. Paired it with Bobby Flay's avocado base recipe."
Why You'll Love This Recipe
- Tender and Juicy: Thanks to the slow cooking process, the meat becomes fall-apart tender, making it perfect for tacos, burritos, salads, and more. Plus, leftovers taste even better the next day!
- Set It And Forget It: Once you sear the meat and add the braising liquid your work is done! Just pop your barbacoa beef into the oven and wait for the incredible aroma to fill your house!
- Customizable: This recipe is super versatile. You can adjust the spice levels to your liking and you can also play around with the spices.
Ingredients
- Beef Chuck Roast: If you can get yourself a cut of Grass Fed Beef, it is well worth the cost. I truly believe that you can taste the difference between grass-fed beef and conventional.
- Sea Salt & Black Pepper: Both sea salt and pepper are sprinkled liberally on the meat. This will help the beef form a nice crust when you sear it.
- Avocado Oil: Since we are searing the meat at a high temperature, I prefer to use avocado oil as it has a higher smoke point. You could use olive oil or ghee if you choose.
- Onion: The onion will cook down in the sauce, and will add a nice sweetness to the dish.
- Oregano: I use regular oregano, but if you have Mexican oregano that would be ideal.
- Cumin: Cumin contributes to the smokey, deep flavor of the meat and sauce.
- Cloves: Don't skip the cloves! They add warmth and a hint of sweetness.
- Garlic: You can be as liberal or reserved as you like with the garlic.
- Chipotle in Adobo: Chipotle peppers provide the quintessential smokey and spicy flavor to this dish. You can find chipotle in adobo at your local grocery store or online.
- Green Chiles: Canned diced green chilies are an excellent choice here. They save you time and money.
- Apple Cider Vinegar: You only need a little bit of acid, but it will help tenderize the meat as it cooks down.
- Beef Broth: Grab your favorite storebought beef broth. Bonafide Provisions makes a wonderful broth. It’s certified organic, frozen fresh, and made from free-range bones (slow-simmered for eighteen hours prior to distribution).
- Bay Leaves: Bay leaves add more earthiness to the dish. Just remember to remove them before you blend the sauce.
- Lime: A squeeze of fresh lime juice as brightness and zest to the beef.
- Corn Tortillas: Optional for serving
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Spice Level: If you prefer a milder barbacoa, start with fewer chipotle peppers in adobo sauce and adjust to taste. For a bigger kick, add more peppers or a dash of your favorite hot sauce.
- Experiment With Spices: You can create your own spice mixture if you'd like. Try adding chili powder, dried chiles, or your favorite Mexican spices.
- Meat: While chuck roast is my recommended cut of meat to use for this recipe, you can try swapping in short ribs or even a pork butt.
- Orange Juice: If you don't want to use the Apple Cider Vinegar, you can swap it out for a splash of orange juice.
How To Make Dutch Oven Barbacoa
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat a large Dutch Oven over medium-high heat. Preheat your oven to 325 degrees Fahrenheit.
Step 2. Pat the Chuck Roast dry and season with sea salt and pepper. Drizzle the Dutch oven with Avocado Oil and sear the beef for 3-4 minutes per side, or until browned.
Step 3. Remove the beef from the Dutch oven, and reduce the heat to low.
Step 4. Add the onion along with a pinch of salt and saute for about 5 minutes or until the onions have softened. Add the garlic, oregano, cumin, and cloves and cook for thirty seconds or until fragrant.
Step 5. Next, add the chipotle in adobo and green chilis and cook for 1 minute.
Step 6. Add the broth and apple cider vinegar, and bring to a boil. Taste for seasonings, and add ¼-½ teaspoon salt and ¼ teaspoon pepper, if needed.
Step 7. Reduce the heat, and add the beef back into the Dutch oven and the bay leaves. Put the lid on the Dutch oven and place in the preheated oven for 3-4 hours. During this time you will want to periodically check on the meat and scoop some braising liquid over the top of the meat.
Step 8. Once the meat is fork-tender, remove it from the Dutch oven, place it in a large bowl then shred it using two forks.
Step 9. Pour the liquid from the Dutch oven into your blender or food processor and blend on high speed until smooth.
Step 10. Place the shredded beef and blended liquid back in the Dutch oven and combine. Top with a squeeze of fresh lime juice.
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Expert Tips And Tricks
- Halfway through the cooking process, spoon some of the cooking liquid over the meat to help keep it moist.
- If you want extra sauce, add a little more broth to your sauce before you blend it up.
How To Serve Barbacoa
Barbacoa is incredibly versatile and can be served in many different ways. Here are some ideas for you!
- Barbacoa Tacos
- Quesadillas
- Nachos
- Burritos
- Rice bowl
- In a salad
- Breakfast Tacos
Also, here are some toppings that work well with these shredded beef barbacoa:
- Cotija Cheese
- Easy Guacamole
- Cilantro
- Quick Picked Red Onions
Storage and reheating
Storage: Allow the leftover barbacoa to come to room temperature then place it in an airtight container and store it in the refrigerator for 3-4 days.
Reheating: Add the meat to an oven-safe dish. Reheat in a 275-degree oven for 10-15 minutes, stirring occasionally.
Recipe FAQs
Barbacoa is typically made with beef, goat, or lamb. In the United States, it is usually made with beef chuck roast.
One of the keys to a tender barbacoa is cooking it low and slow. You cannot rush this process! Plan for the meat to braise for 3.5 - 4 hours.
Using a Dutch oven allows you to sear the meat and then braise it until it's fork tender. While it may seem easier to just dump everything into a crockpot, you miss the opportunity to sear the meat and develop some deep flavors. If you don't have a Dutch oven, I'd recommend searing the meat in a pan, then transferring it to a crockpot and cooking on low for 6-8 hours.
Absolutely! This dish tastes better when made in advance as it allows the flavors to meld together. Simply store the cooked meat in an airtight container in the refrigerator for up to 3-4 days or freeze it for longer storage.
More Dutch Oven Recipes
If you tried this Dutch Oven Barbacoa or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Dutch Oven Barbacoa
Ingredients
- 3 lbs Beef Chuck Roast
- Sea Salt
- Pepper
- 1 Onion sliced
- 1 tablespoon Oregano dried
- 1 tablespoon Cumin
- ¼ teaspoon Cloves
- 4 cloves Garlic chopped
- 2-3 whole Chipotle in Adobo Use 3 to make it spicier!
- 4 oz Green Chilies canned
- 3 tablespoon Apple Cider Vinegar
- 1.5 cups Beef Broth
- 3 Bay leaves dried
- 1 Lime to squeeze on top after cooked
Instructions
- Preheat a large dutch oven over medium-high heat. Preheat your oven to 325 degrees.
- Pat the Chuck Roast dry and season with sea salt and pepper. Drizzle the dutch oven with Olive Oil and sear the beef for 3-4 minute per side, or until browned.
- Remove the beef from the dutch oven, and reduce the heat to low.
- Add the onion along with a pinch of salt and saute for about 5 minutes or until the onions have softened.
- Add the garlic, oregano, cumin and cloves and cook for thirty seconds or until fragrant.
- Next, add the chipotle in adobo and green chilis and cook for 1 minute.
- Add the broth and apple cider vinegar, and bring to a boil. Taste for seasonings, and add ¼-1/2 teaspoon salt and ¼ teaspoon pepper, if needed.
- Reduce the heat, and add the beef back into the dutch oven along with the bay leaves. Put the lid on the dutch oven and place in the oven for 3.5-4 hours.
- Once the meat is fork tender, remove it from the dutch oven and shred.
- Pour the liquid from the dutch oven into your blender and blend on high speed until smooth.
- Place the shredded beef and blended liquid back in the dutch oven and combine. Top with a squeeze of fresh lime juice.
Notes
- Halfway through the cooking process, spoon some of the cooking liquid over the meat to help keep it moist.
- If you want extra sauce, add a little more broth to your sauce before you blend it up.
Anonymous says
My family loved this!
Anonymous says
This is one of my favorite recipes on the blog! It's in heavy rotation at our house. I hope you enjoy it!
Kolin D says
A++ recipe. Followed everything exact and was perfect. Adding this to the meal rotation. Paired it with Bobby Flay's avocado base recipe.
Nadia says
Hi Kolin,
Thanks so much for the comment and I'm so thrilled to hear that you enjoyed the barbacoa. It's also in heavy rotation in our house! I'll have to try Bobby Flay's avocado base recipe.
Have a great day!
Nadia