Dutch Oven Barbacoa

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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.

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Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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