Savory

Dutch Oven Barbacoa Beef Tacos

Fall-apart shredded beef slow-roasted in a Dutch oven, full of smoky chipotle flavor and perfect for tacos, bowls, or leftovers.

June 25, 2025
Dutch Oven Barbacoa Beef Tacos

I’ve tried so many versions of shredded beef tacos over the years. You know how it goes, you toss some meat in the crockpot, maybe add some seasoning, and cross your fingers it turns out tasty. It was fine, but I always felt like it could be better. So I started testing and tweaking: different cuts of meat, spice blends, liquids, cooking methods... until I finally landed on this version. It’s flavorful, tender, just the right amount of juicy and honestly, it’s the one we all look forward to the most.

‍

This barbacoa has officially earned a spot in meal rotation. My girls absolutely love shredded beef (which, if you’ve got littles, you know that’s saying something). I love that I can make a big batch and it feeds us for more than one meal. And my husband? Let’s just say if this ever disappears from the menu, there might be a protest.

What really makes this recipe special is the Dutch oven. You can use a crockpot in a pinch, but it just doesn’t compare to what the oven does. The meat roasts slowly, soaks up all the flavor, and gets those crispy edges that take it to the next level. Add homemade sourdough tortillas (my favorite way to serve them), and you’ve got something that tastes like it took all day...but really didn’t.
‍

It’s cozy, versatile, and full of flavor. And the best part? You can control the heat, keep it mild for the kids or spice it up for taco night with friends.

‍

I’ve tried so many versions of shredded beef tacos over the years. You know how it goes, you toss some meat in the crockpot, maybe add some seasoning, and cross your fingers it turns out tasty. It was fine, but I always felt like it could be better. So I started testing and tweaking: different cuts of meat, spice blends, liquids, cooking methods... until I finally landed on this version. It’s flavorful, tender, just the right amount of juicy and honestly, it’s the one we all look forward to the most.

‍

This barbacoa has officially earned a spot in meal rotation. My girls absolutely love shredded beef (which, if you’ve got littles, you know that’s saying something). I love that I can make a big batch and it feeds us for more than one meal. And my husband? Let’s just say if this ever disappears from the menu, there might be a protest.

What really makes this recipe special is the Dutch oven. You can use a crockpot in a pinch, but it just doesn’t compare to what the oven does. The meat roasts slowly, soaks up all the flavor, and gets those crispy edges that take it to the next level. Add homemade sourdough tortillas (my favorite way to serve them), and you’ve got something that tastes like it took all day...but really didn’t.
‍

It’s cozy, versatile, and full of flavor. And the best part? You can control the heat, keep it mild for the kids or spice it up for taco night with friends.

‍

Kitchenware

Dutch oven (5–7 qt)

High-heat cooking oil or beef tallow

Chef’s knife

Cutting board with juice groove

Blender or food processor

Meat shredding claws or two forks

Ingredients
  • 3–4 lbs beef chuck roast, cut into large chunks
  • Salt & pepper, to taste
  • 1 tbsp oil (I use beef tallow, but any high-heat oil works)
  • 3–4 cloves garlic, minced
  • 1 large onion, chopped
  • 2–3 chipotle peppers in adobo, minced (from a can)
  • 5 tbsp tomato paste
  • 1-3 tbsp adobo sauce (from the same can as the chipotle peppers)
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano (preferably Mexican)
  • 1/2 tsp ground cloves
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1/2 cup beef broth (or water)
  • 2 bay leaves
Video
Ingredients
  • 3–4 lbs beef chuck roast, cut into large chunks
  • Salt & pepper, to taste
  • 1 tbsp oil (I use beef tallow, but any high-heat oil works)
  • 3–4 cloves garlic, minced
  • 1 large onion, chopped
  • 2–3 chipotle peppers in adobo, minced (from a can)
  • 5 tbsp tomato paste
  • 1-3 tbsp adobo sauce (from the same can as the chipotle peppers)
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano (preferably Mexican)
  • 1/2 tsp ground cloves
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1/2 cup beef broth (or water)
  • 2 bay leaves
Details
Prep Time:
20 mins
Cook Time:
3 hrs
Serves:
8-10 tacos
Equipment

Dutch oven (5–7 qt)

High-heat cooking oil or beef tallow

Chef’s knife

Cutting board with juice groove

Blender or food processor

Meat shredding claws or two forks

Instructions
  1. Preheat oven to 325°F (160°C).
  2. Sear the beef: Heat oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Sear in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.
  3. Sauté the aromatics: In the same pot, add onions and cook for 3–5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
  4. Make the sauce: In a blender or food processor, combine chipotle peppers, adobo sauce, tomato paste, beef broth, vinegar, cumin, oregano, and cloves. Blend until smooth.
  5. Combine & roast: Return seared beef to the Dutch oven. Pour the sauce over the meat. Squeeze in the lime juice, toss in bay leaves, and adjust salt and pepper to taste. Cover with a tight-fitting lid.
  6. Bake low and slow: Transfer to the oven and roast for 4 to 5 hours, or until the meat is fork-tender and shreds easily.
  7. Shred & serve: Discard bay leaves. Shred the beef with two forks and return it to the sauce. Serve hot in warm tortillas with your favorite toppings.

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