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
Ingredients
- 2Lb Chuck Roast
- 1 tablespoon of oil
- 2 onions
- 6 garlic cloves
- 1/2 tablespoon Mexican Oregano
- 1/2 tablespoon cumin
- 1 tablespoon apple cider vinegar
- 2 cups of broth or water
- tortillas, salsa, onions, and cilantro for serving.
Instructions
- Preheat oven to 325 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 in the preheated oven for 3 to 4 hours or until fork tender.
- Check the meat a couple of times during the cooking process to make sure there’s enough liquid in the pot and the meat doesn’t dry out.
- Remove the onions and garlic if desire and shred the meat with two forks.
- Serve with warm tortillas, salsa, cilantro and onions.
Thank you for your unbelievable recipe! I refused to share leftovers with anyone! This was incredibly moist and flavorful.
Followed recipe exactly, burned 2 lbs of Chuck. 👎🏻 not enough liquid, u should adjust recipe
oh, no! I am sorry it didn’t work for you. Thank you for your comment. I will review the recipe and make necessary changes.
Generally you would add enough liquid to reach the top of the meat, when braising. You don’t want it to be submerged, the tops of the meat should be exposed. I don’t know if I explained that well enough but I tried lol
Hi thanx for taking the time to formulate this recipe. I’m sure it’s going to be delicious but you left a step out. It’s pretty obvious step but some folks may not catch it. You said to preheat oven but you didn’t say what is put in the oven. Just cook for two hours. I’m assuming you put the Dutch oven in the oven then cook for couple of hours. Correct?
Thank you for your comment and for letting me know I am missing a step! I’ll get that fixed right away. Have a great day!
Marisol, first please know that I am not by any means criticizing you. After looking over your website, I found several grammar errors and as I mentioned above there’s a missing step in your recipe. So I’m thinking that proof reader would benefit you greatly. I personally am very good at that and would be willing to offer my services. If you would like to discuss, please email me.
Hi, Celeste! English is not my first language so; I know there’s an opportunity for improvement there. Let me think about your offer and I will reach out to you via email.
I just followed this recipe and it tastes great! I used beef round instead of chuck because it was on sale. Maseca tortillas and salsa verde ftw.
Thanks for sharing.