Barbacoa tacos are a favorite meal in my house. Yes, like so many of you, we fell in love with Chipotle’s barbacoa and loved it so much that we started making it at home. A few years ago, I shared my slow-cooker barbacoa recipe, and while I do love the weekday ease of a Crock-Pot recipe, lately when I crave barbacoa beef, I do this Dutch oven method. I just love the crispy caramelized bits of meat, and I feel like the rich, complex flavors develop a bit more intensity in the oven.
With three kids in my house, it’s easiest to serve barbacoa meat as part of a taco spread, so that everyone can DIY their dinner. In addition to all the usual taco sides, like salsa and guacamole, I often eat the meat over a big salad, with slaw and maybe Mexican rice on the side.
Ingredients and Substitutions
- Beef: I think chuck roast is perfect for barbacoa because it stands up so well to a nice, slow braise.
- Chipotles in adobo: Find these canned chilies where you’d find salsa and canned beans. Save and use that wonderful adobo sauce! It’s so good, and adds big smoky flavor.
- Limes: Roll the lime out on a counter top or cutting board before you juice it to get more juice per lime.
- Cider vinegar
- Stock: I usually use beef stock, for extra beefy flavor, but if you only have chicken stock, that will work fine.
- Onions and garlic
- Herbs and spices: Bay leaves, cumin, chili powder, smoked paprika.
How To Make Barbacoa Beef, Step By Step
Find the full, detailed instructions at the bottom of this post.
- Salt and brown the beef chuck pieces.
- Sauté garlic and onions.
- Add beef, seasonings, lime juice and vinegar to the Dutch oven.
- Bring to a simmer.
- Cover and place in the oven for about 3 hours.
- When the meat is fall-apart tender, move the beef to a rimmed sheet pan.
- Shred the beef.
- Return the shredded barbacoa beef to the juices in the pot.
How To Freeze + Reheat Barbacoa
Leftover barbacoa beef can be stored in the cooking liquid, and it will stay good in the refrigerator for up to five days. It’s delicious leftover! Tacos, burritos, in quesadillas or even on top of nachos.
Barbacoa beef is also great for freezing! Freeze the beef for up to three months in labeled, airtight containers. To freeze the beef, let it cool completely after cooking before transferring it to freezer-safe containers. When you’re ready to eat it, let it thaw overnight in the fridge and then reheat it in a pot on the stove top over medium-low heat, stirring occasionally until the beef is warmed through.
Tips For Barbacoa Success
- Pat the beef chuck pieces completely dry before you brown it, because if the beef is damp at all, it won’t brown very well.
- To really get those glorious brown edges, you want the oil to be almost smoking when you add the beef. Don’t fear the splatter, just be careful.
- Work in batches for the best browning.
- After the barbacoa is cooked, don’t over-shred the beef. I like to leave it in bite-sized pieces for the best taco experience.
- Save the barbacoa cooking liquid and drizzle over rice, beans, or dip the tortillas in it! TRUST ME.
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