This Dutch oven barbacoa recipe makes ultra-tender, flavorful beef braised in a smoky chipotle sauce with citrus and spices. After you cook barbacoa in the oven for a few hours, you'll have meat that's unbelievably juicy and perfect for stuffing into tacos, piling onto nachos, rolling into burritos, or just eating straight out of the pot with a fork.
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Like many of my recipes, this braised beef barbacoa was inspired by one of my favorite restaurants (looking at you, Chipotle!). Since I can't grab their barbacoa bowls every day, I had to create my own version at home. And it's even better than the original!
About this Dutch Oven Barbacoa
Traditionally, barbacoa is cooked low and slow in an underground pit, but I've learned how to recreate that same rich, melt-in-your-mouth texture right in my Dutch oven.
The Dutch oven is one of my favorite kitchen tools because I can do everything all in one pot which means easy cleanup. Searing, braising, shredding, done.
This recipe is inspired by authentic barbacoa but simplified for the home kitchen. By layering smoky chipotle heat, bright citrus, and warm spices, you get that authentic taste at home.
Plus, it makes plenty of servings! It's perfect for meal prep - my husband and I enjoy the leftovers all week for easy lunches and dinners.
Cooking barbacoa in the oven is my go-to when hosting because I can easily make a taco bar and pile the perfectly cooked beef into my barbacoa tacos recipe for a crowd.
Love cooking in your Dutch oven as much as I do? After you try this barbacoa, check out my Dutch Oven Brisket and Dutch Oven Jambalaya. Both are just as hearty, bold, and packed with flavor.
Ingredients Notes
You can see the full list of ingredients and exact measurements in the recipe.
Beef chuck roast is the perfect cut of meat for barbacoa because it has the ideal balance of marbling and connective tissue. When braised low and slow, all that fat and collagen break down, giving you juicy, fall-apart tender beef that shreds beautifully.
Chipotle peppers in adobo sauce are the secret to bold, smoky flavor. Chipotles bring gentle heat and a rich smokiness, while the adobo sauce adds tang and complexity.
Double Duty: Use those extra chipotle peppers to make my creamy chipotle burger sauce - trust me, you'll want to put it on everything.
The braising liquid I use consists of beef broth, lime juice, and apple cider vinegar. When combined these liquids infuse the beef with savory depth, keep it moist while it cooks, and helps to break down the connective tissues to tenderize the meat.
Variations
You can use other large, tough cuts of meat that benefit from a low-and-slow cook time, like beef cheeks or a shoulder of leg of lamb for a different flavor profile.
Change up the citrus and use orange juice or a combination of both lime and orange.
If you prefer a smooth sauce, use a food processor and blend the chipotles, onions, garlic, spices, and braising liquids into a silky sauce. Pour the blended sauce over the seared beef and cook as directed.
How to Cook Barbacoa in the Oven
Step 1: Generously season large chunks of beef chuck with salt and pepper. Seasoning early helps build flavor from the start and ensures the beef won't taste flat after hours of braising.
Heat a large Dutch oven over medium-high heat with a little oil.
Sear the beef on all sides until it's browned, about 2-3 minutes per side. This step locks in moisture and enhances the flavor.
Remove the seared beef and set aside.
Step 2: In the same pot, add the onions, garlic, chipotle peppers, vinegar, lime juice, broth, and spices.
Building flavor in layers like this ensures every ingredient has a chance to shine.
Use a wooden spoon to deglaze the pot, scraping up the browned bits from the bottom - they're pure gold for deepening the sauce.
Step 3: Bring the mixture to a quick boil, then remove it from the heat.
Starting with high heat helps everything blend and jumpstarts the braise, but we want the oven to do the slow work from here.
Return the beef and its juices to the pot, cover, and transfer to the oven.
Step 4: Braise beef for about 3 hours, or until the meat is fork-tender.
This long, slow cook melts the fat and connective tissue, giving you that classic barbacoa texture.
Step 5: Transfer the braised beef barbacoa to a cutting board or large mixing bowl. Use two forks to shred the meat into small pieces.
Step 6: Stir the shredded barbacoa back into the rich, smoky sauce so every bite is coated.
Tips for Perfectly Braised Beef Barbacoa
Cut the chuck roast into 3-4 inch chunks before searing. More surface area = more browning = more flavor in every bite.
Get the Dutch oven smoking hot and sear the beef until deeply golden on all sides. Those browned bits (fond) at the bottom of the pot are liquid gold for your sauce and the caramelized crust locks in moisture.
After shredding, return the beef to the braising liquid. Letting it soak up all that smoky, citrusy sauce makes every bite more flavorful. Use tongs to remove the shredded barbacoa from the Dutch oven when serving, so you don't get excess liquid on your plate.
Serving Suggestions
Barbacoa is incredibly versatile! Make a Chipotle copycat barbacoa burrito bowls with all your favorite toppings, tuck it into barbacoa tacos for an easy weeknight dinner, or serve it alongside my jalapeño rice for the ultimate dinner combo.
It's also amazing layered over nachos, stuffed into burritos, rolled into enchiladas, or spooned into quesadillas.
Barbacoa for breakfast? Absolutely! Save leftover barbacoa to add to chilaquiles, migas, or topped with a fried egg in the morning. It's next-level!
Recipe FAQs
Yes, although cooking barbacoa in a Dutch oven lets you sear the beef right in the pot, creating a deep, caramelized flavor that slow cookers often miss. If you want to use a slow cooker, sear the meat in a cast iron skillet first.
Barbacoa is ready when it shreds effortlessly with a fork and is melt-in-your-mouth tender. If the meat still feels tough, it needs more time in the oven - check it every 20 minutes after the 3-hour mark.
Absolutely! Barbacoa tastes even better the next day as the flavors deepen. Make it up to 4 days in advance and store it in the fridge with the braising liquid so it stays moist and juicy when reheated.
Store cooled barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to keep it juicy.
Yes! Once cooled, store it in a freezer-safe container with some of the braising liquid to prevent drying out. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, oven, or microwave until warmed through.
More Beef Recipes
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Dutch Oven Barbacoa Recipe
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Equipment
- Dutch Oven 4-5 quarts
Ingredients
- 3 pound boneless beef chuck roast cut into 3-4 inch chunks
- 2 Tablespoons vegetable oil or canola oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 4 chipotle peppers in adobo sauce minced, plus a spoonful of sauce
- 3 cups beef broth
- ¼ cup lime juice freshly squeezed
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 teaspoons Mexican oregano
- ¼ teaspoon ground cloves
- 2 bay leaves
Instructions
- Preheat the oven to 300℉.
- Season beef generously with salt and black pepper on all sides.
- Heat a large Dutch oven over medium-high heat and add oil. Add the beef and sear until browned on all sides, about 2-3 minutes per side. Transfer to a plate and set aside.
- To the same Dutch oven, add the remaining ingredients: onions, garlic, chipotle peppers and adobo sauce, vinegar, lime juice, broth, and spices. Using a wooden spoon deglaze the pot by scraping the brown bites from the bottom of the pot. Bring to a boil and remove from the heat.
- Add the beef and its juices back to the pot. Cover and transfer to the oven. Braise beef until it's fork-tender, about 2 ½ to 3 hours. Tip: You know the barbacoa is ready when the beef shreds easily with a fork. If the meat still feels tough, it needs more time in the oven.
- Remove bay leaves. Transfer the braised barbacoa to a bowl or cutting board. Using two forks, shred the barbacoa then add it back to the pot with the liquid.
Notes
- If you don't have Mexican oregano, marjoram is a good substitute.
- If you don't have ground cloves, allspice is a good substitute.
- Storage: Store cooled barbacoa in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to keep it juicy.
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