Barbecoa Dutch Oven with pics

Discussion in 'Dutch Oven Recipes' started by kc jayhawk 78, Aug 25, 2012.

  1. Got the sear on the chuck roast in the cast iron dutch first

    then put my sauce on

    7 hours later and after shred

    finally , put some onion , cilantro, habenero/ghost pepper salsa and some salvadorian crema , mmm , mmm, mmm, man these were good , heres the recipe, I followed it pretty close , I highly recommend it


    • 1/3 cup  cider vinegar
    • 3 tablespoons lime juice
    • 3-4 canned chipotle chiles
    • 4 cloves garlic, roughly chopped
    • 3 1/2 teaspoons ground cumin
    • 2 teaspoons dried Mexican oregano
    • 1/2 teaspoon ground cloves
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 1/2 teaspoons table salt or 3 teaspoons Kosher
    • 2 tablespoons vegetable oil
    • 4 pounds boneless chuck roast, excess fat removed
    • 3/4 cup chicken broth, plus more as needed
    • 3 bay leaves
    • 20 warm corn tortillas
    • Diced white onion, chopped cilantro and lime wedges for garnish


    1. Preheat the oven to 275°.
    2. Combine the cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so.  Transfer the spice paste to a bowl and set aside.
    3. Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces.  Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer.  Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes.
    4. Add the chile puree to the pot and stir until the beef is well-coated.  Add the chicken stock and bay leaves and bring the liquid to a boil.  Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal.  Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.
    5. Taste and adjust as necessary for seasonings.  Serve spooned onto warm corn tortillas topped with diced white onion, chopped cilantro and lime wedges for garnish.
    Makes about 20 tacos

    Enjoy :)
  2. bmudd14474

    bmudd14474 Guest

    Looks like a great meal. Thanks for sharing with us.
    kc jayhawk 78 likes this.
  3. dls1

    dls1 Smoking Fanatic

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds good, my recipe is similar...JJ
  5. I'd have to pass on the corn tortillas, being a low carber, but that looks like an awesome way to to get a chuck roast done, for some tacos, and I'd just use some low carb, taco size tortillas, to have a great meal.  Thanks.  [​IMG]
  6. I made this and it was amazing!!! Thank you.
    Last edited: Jan 3, 2014
  7. ak1

    ak1 Master of the Pit OTBS Member

    I'm curious?  How do you get a low carb tortilla?
  8. Sorry for the late response, however, low carb tortillas are available in some grocery stores; I get mine from Kroger Supermarkets, or Miejer Supermarkets, in southeast Michigan.  I have no idea where you'd get them in Ontario, Canada.  Good luck finding them.[​IMG][​IMG]
  9. Looks great! This just went on the ToDo list, love me some good barbecoa!

Share This Page