Barbacoa (Dutch Oven)

Not traditional barbacoa—just our way.

It’s what works for us right now: throw everything in a Dutch oven, let it do its thing, and end up with something bold, tender, and full of flavor.

Cook Time: ~3 hours

Oven Temp: 350°F

Ingredients:

• 3 lbs beef chuck roast, cut into large chunks
• 3–5 dried chile de árbol (for heat)
• 1–2 dried ancho chiles (for smokiness and depth)
• ½ cup orange juice
• Juice of 1 fresh orange (you squeezed it in!)
• Juice of 2 limes
• ½ cup beef stock
• 3 bay leaves
• 1 tbsp garlic powder
• Olive oil or neutral oil, for coating the beef (optional)

Spice Blend:

Mix together:

• 1 tbsp kosher salt
• 1 ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp dried oregano
• ¼ tsp cinnamon
• ¼ tsp ground cloves
• ½ tsp black pepper
• ½ tbsp brown sugar (optional for balance)

Instructions:

1. Preheat oven to 350°F.
2. Season the beef chunks with the spice blend and garlic powder. (Rub it in well. You can also sear them in oil for extra depth, but not required.)
3. In a large Dutch oven, add:
   
• Seasoned beef chunks
• Dried chiles (no need to soak!)
• Orange juice + freshly squeezed orange
• Lime juice
• Beef stock
• Bay leaves
4. Stir gently to coat the beef, cover tightly with the lid.
5. Bake at 350°F for about 3 hours, checking every hour. Once the meat is fork-tender and shreds easily, it’s ready.
6. Remove bay leaves and chiles (or leave them in for boldness), shred beef directly in the pot, and mix with the juicy broth.

To Serve:

Perfect for tacos, bowls, burritos, or over rice.