Braised Dutch Oven Barbacoa
Looking for a flavorful yet easy dinner recipe that’s ready to impress? No time to babysit the grill or frying pan? Kids screaming for something “fun” for dinner? I see you.. and I have just the right recipe.
Beef barbacoa braised in a dutch oven makes for a dinner so savory, you better make extra. I love how the meat falls apart so easily and can be paired with anything. Turn it into tacos, mix it in a burrito bowl, or even turn it into a burger!
In this post, we will explore how to make braised barbacoa tacos in the dutch oven. It’s simple, easy, and better than Chipotle’s barbacoa (I promise)!
What is barbacoa?
Barbacoa can be made from any type of meat, but beef, lamb or pork are typically preferred. The term is generally used to describe meat either roasted over a fire or in a fire pit sealed closed and covered with agave leaves. These agave leaves are referred to as “maguey” – and they add a unique flavor!
Historically when cooked in a covered fire pit, a bit of liquid is added to steam the meat and infuse it with flavor. The liquid used is typically distilled agave sap. Many seasonings are also added such as cumin, garlic, and chilies which add a boost of flavor. The dutch oven cooking method imitates this style of cooking.
The end result of meat cooked using this method gives you a very tender meat that falls apart easily. This is called barbacoa! Barbacoa essentially means barbecue in Spanish and it pairs well with.. well.. just about everything.
Where did barbacoa originate from?
The original story of barbacoa is that it originated from Barbados in the Caribbean. It is said that Caribbean natives, the Taino people, would first marinate the meat in local herbs and spices. They would then cook the barbacoa under flame resistant leaves such as fig. The leaves would create a smokey flavor that sealed in all the savory juices that would otherwise escape while cooking.
Now if you do some light research, you will see that nearly every recipe attributes barbacoa to Mexican cuisine. How? The recipe was likely brought over to Mexico long ago where it was perfected and infused into Mexican culture. They sure do figured have it figured out!
What type of meat is barbacoa?
Authentic barbacoa can be made from a variety of meats. Here in America, home cooks typically use beef or pork due to its ease of access. Let’s face it, the cuts of meat used in this recipe such as chuck roast or pork shoulder are relatively cheap in comparison to steaks or bacon. Well worth it!
In Mexico, other meats such as goat, lamb, or pork are often used dependent upon which region you are in. If you are in a region where goats are bred and farmed, you are more like to see goat being used for barbacoa.
What can you pair barbacoa with?
Barbacoa is so versatile, it can be paired with practically anything. Most people stick to the Mexican cuisine and will pair with rice, refried beans, Mexican street corn, chips with salsa.. and the list goes on. Keep it low calorie by pairing with salad topped with a light, citrus dressing.
I think we all know barbacoa is most often served on a tortilla as a taco. It’s the best way to eat it! However, it can also be served in a burrito bowl, topped on a salad, or even on a sandwich. I even saw someone stuff a grilled cheese sandwich with barbacoa (ok, America). All are equally delicious!
How do you store barbacoa?
Barbacoa can be stored in the refrigerator for up to 10 days or the freezer for 3 months. Reheat by microwave, although it is best to thaw if it is coming directly from the freezer.
Barbacoa ingredients
- 2-3 lb chuck roast
- ½ white onion
- 1 head of garlic
- 2 limes
- 4 oz can green chiles
- 2 cups beef broth
- 2 tbsp olive oil
- 2 tsp garlic
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- Fresh cilantro
How to cook barbacoa
Gather all of your ingredients and salt your chuck roast. Allow to reach room temperature. Remove any excess fat to avoid the meal from getting to greasy and solidifying when cooled.
While the roast is resting, chop your onion and peel/dice your garlic. Get the oven ready by setting it to 325F.
It’s searing time! Get you dutch oven ready on the stovetop and set to medium high heat. Drizzle the bottom with olive oil. Pat the chuck roast dry and sear on both sides until golden brown. This should take about 2 minutes on each side.
Pro tip: We want the roast dry before we sear because if there’s any water on the outside that may have been expelled through the salting process, it can cause the meat to steam when met with heat.
Remove the chuck roast from the dutch oven and set aside. Reduce heat to medium and allow to onions to cook for 1-2 minutes in the juices left behind from the chuck roast. Add in the chopped garlic and allow to cook for an additional 2 minutes. Salt and pepper to preferred taste while cooking.
When the onions and garlic have finished, add in the juice of 1 lime to deglaze the dutch oven. Add 2 cups of beef broth, the canned chiles (strain and discard the water from the can first), 2 tsp garlic, 2 tsp chili powder, 2 tsp paprika, and 2 tsp cumin.
Return the chuck roast back into the pot and cover. Allow to cook in the oven for 3 and ½ hours.
Once cooking is complete, shred the barbacoa. It should fall apart very easily, but a food processor can be used to speed up the shredding process. Garnish with fresh cilantro and lime and serve according to preference. Enjoy!
Braised Dutch Oven Barbacoa
Ingredients
- 2-3 lb chuck roast
- 1/2 white onion
- 1 head garlic or 5-7 bulbs
- 2 limes
- 4 oz canned green chiles
- 2 cups beef broth
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- fresh cilantro for garnish
Instructions
- Trim excess fat from chuck roast and salt liberally. Allow to rest until it reaches room temperature (about 20-30 minutes)
- While resting, preheat oven to 325℉. Chop onions and garlic.
- Bring stovetop to medium high heat and and heat the dutch oven. Add olive oil. Pat the chuck roast dry and sear for 2 minutes on each side until golden brown.
- Remove the chuck roast from heat and set aside.
- Drop the stovetop temperature down to medium and begin cooking the onions in the juices left behind from the chuck roast. Cook for 1-2 minutes before adding in the chopped garlic. Sprinkle with salt for taste. Cook for an additional 2 minutes until both the garlic and onions are translucent and caramelized.
- Add in juice from 1 lime to deglaze the dutch oven.
- Add in 2 cups of beef broth, canned chiles (strain and discard the water from the can first), 2 tsp garlic, 2 tsp chili powder, 2 tsp paprika, and 2 tsp cumin.
- Return the chuck roast back into the pot and cover. Allow to cook in the oven for 3½ hours.
- Once cooking is complete, shred the barbacoa. It should fallapart very easily, but a food processor can be used to speed up the shredding process. Garnish with cilantro and lime and serve according to preference. Enjoy!