I love this recipe for barbacoa. It is so easy to make, it always comes out delicious and it freezes very well. This is how we like our barbacoa tacos: corn tortillas, green salsa, onions and cilantro, and a little squeeze of lime. simple flavors that’s all I am about.
For this recipe I like to use chuck roast and cook it low and slow. It is very similar to my slow cooker barbacoa recipe. I cook it with lots of onions, garlic and some aromatic herbs and spices. You want to look for the meat with more marbling because it is the more tender and flavorful. You know, sometimes I just don’t want to wait eight hours for it! a Dutch oven cooks it in three hours, that’s better, right? Eight or three, the wait is always worth it.
I like to freeze the left overs in two batches so I can make different meals with it. My kids love flautas or “taquitos” like some people call them. I simply fill the tortilla with a little meat, roll it into a flauta and fry them. I also like to make tortas or even have it with sunny side up eggs for breakfast.
This is one of those recipes that just keeps giving.
Find recipe below!
Dutch Oven Barbacoa
Category: Beef, Keto, Low Calorie, Main Dishes, Paleo, Uncategorized, Whole30
2Lb Chuck Roast
1 tablespoon of oil
6 garlic cloves
1/2 tablespoon Mexican Oregano
1/2 tablespoon cumin
1 tablespoon apple cider vinegar
1/3 cup broth or water
tortillas, salsa, onions, and cilantro for serving.
Preheat oven to 350 degrees.
Cut the chuck roast into big pieces about 6 to 8 pieces and season generously with salt and pepper.
In a dutch oven or heavy bottom pot add the oil and brown the meat on all sides on medium high heat.
Slice the onions and smash the garlic cloves and set aside.
Remove the meat from the pot and add the broth to the dutch oven. Scrape all the brown bits off the bottom of the pot.
Arrange half of the onions and garlic on the bottom of the pot and place the meat on top. Cover the meat with the rest of the onions and garlic and sprinkle with the oregano and cumin.
Add the apple cider vinegar, cover and cook for 3 to 4 hours or until fork tender.
Remove the onions and garlic is desire and shred the meat with two forks. Keep some of the juices from the meat to keep the barbacoa extra moist.
Serve with warm tortillas, salsa, cilantro and onions.