Dutch Oven Barbacoa Tacos Recipe
Barbacoa Tacos are a quintessential Mexican dish, renowned for their deep and savory flavors and remarkable tenderness. This recipe brings the succulence of slow-cooked beef to your table with a balance of aromatic spices and meticulous preparation that's sure to impress.
Equipment
- Dutch Oven or slow cooker
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Tongs
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 large onion chopped
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 2 chipotle peppers in adobo chopped
- 2 tbsp apple cider vinegar
- 1 cup beef broth
- Salt and pepper to taste
- Corn tortillas for serving
- Optional garnishes: chopped cilantro diced onions, lime wedges, queso fresco
Instructions
- Season the chuck roast with salt and pepper generously. Allow it to sit at room temperature for about 15 minutes.
- In a Dutch Oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- In the same pot, add garlic and onions, sautéing until the onions become translucent.
- Return the beef to the pot. Add cumin, oregano, chipotle peppers, apple cider vinegar, and beef broth. Stir well to combine.
- Cover and reduce heat to low, cooking for 6-8 hours until the meat is tender and easy to shred.
- Remove beef from the pot and shred using two forks. Return shredded meat to the sauce, stirring to coat fully.
- Heat the tortillas in a dry pan or oven until pliable.
- Fill each tortilla with the beef mixture and top with your choice of garnishes.
Notes
- Goat or lamb can be used as alternatives to beef for varied flavor.
- For a spicy kick, increase chipotle peppers or add a dash of hot sauce before serving.
- If using a slow cooker, follow the same instructions and cook on low for 8 hours or high for 4-5 hours.