Barbacoa Beef Burrito Bowls

There is something about a slow-cooked beef meal that feels like it should require an entire day and a smoker. And while I absolutely love smoked brisket, sometimes I want that tender, flavorful beef without spending the day tending a fire.

That’s where my Dutch oven comes in.

I recently pulled a beautifully marbled piece of beef from our freezer and decided to use it for barbacoa. Instead of putting it on the smoker, I cooked it low and slow in my Dutch oven with chipotle peppers, cumin, oregano, garlic, and a few other simple ingredients. The result was incredibly tender beef that shredded beautifully and was full of smoky, savory flavor.

It was so good that I immediately started thinking about all the ways we could use it.

Brisket Without the Smoker

When you hear brisket, you may automatically think of smoking it for hours and hours. And there is certainly a time and place for that. But brisket is also an excellent cut for braising, especially when you want tender, shreddable beef.

The Dutch oven creates a covered, moist cooking environment while the low oven temperature gives the connective tissue and fat plenty of time to break down. Instead of slices of smoked brisket, you end up with rich, tender beef that pulls apart easily with a fork.

For this recipe, I used a well-marbled piece of brisket, but this method would also work well with other beef roasts that benefit from a long, slow cook.

And one of the things I love most about this method is that I can make it indoors any time of year. No smoker, no watching the temperature outside, and no committing an entire day to smoking a brisket.

What Makes This Barbacoa So Good?

The beef is seasoned with a combination of spices and ingredients that give it plenty of flavor without requiring a long list of specialty ingredients.

Chipotle peppers in adobo provide smoky heat, while cumin and oregano add that familiar Mexican-inspired flavor. Garlic, onion, tomato sauce, vinegar, and a little honey round everything out.

The beef cooks right in this flavorful mixture until it is tender enough to shred. Once shredded, I return it to the cooking juices so it stays moist and flavorful.

If you like a little crispy texture, you can also take some of the shredded beef and brown it in a hot skillet before serving. Those crispy edges are especially good in tacos, nachos, or burrito bowls.

A Great Make-Ahead Meal

This is also one of those meals that gets better with a little planning.

The barbacoa can easily be made a day ahead. Once the beef is cooked and shredded, store it in the refrigerator with some of the cooking juices. The next day, simply reheat it in a slow cooker or Dutch oven until hot.

This makes it a great option for meal prep, busy weekends, or feeding a group.

I recently made this for a build-your-own burrito bowl meal, which was especially convenient because everyone could make their bowl exactly the way they liked it. The barbacoa stayed warm in the slow cooker while the rice, beans, and toppings could all be prepared ahead of time.

It would also be a great meal for a casual gathering because there is very little last-minute cooking involved.

More Ways to Use the Leftover Barbacoa

If you have leftover beef, don’t worry about eating the same meal several nights in a row. The barbacoa is incredibly versatile.

Try it in:

• Tacos with pickled onions, cilantro, and lime
• Loaded nachos with melted cheese, avocado, and salsa – these are a family favorite on game day!
• Quesadillas
• Burritos
• Burrito bowls
• Tostadas
• Enchiladas

It also freezes very well. I like to freeze it in meal-sized portions with some of the cooking juices so the beef stays moist when reheated.

A Few Tips for Making Barbacoa

Don’t trim away all of the fat. If you’re using a well-marbled piece of brisket or another fatty beef roast, that fat is going to help make the finished meat tender and flavorful. Remove any particularly thick or hard exterior fat, but leave the marbling and fat seams.

Don’t rush the cooking time. The beef is ready when it is truly tender and pulls apart easily. Depending on the size and shape of your roast, this can take a little more or less time than the recipe suggests.

Save the cooking juices. They are packed with flavor. Skim off excess rendered fat if needed, then return some of the juices to the shredded beef.

Make it ahead when you can. Like many braised meats, barbacoa is just as good—or even better—the next day.