Yield
10 servings (serving size: 2 ounces)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300° for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.

Step 3

Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.

Ratings & Reviews

bob1111's Review

bob1111
June 03, 2012
There is no way anyone that followed this recipe to a tee and after the 3 hour oven jaunt didn't come out with a black hunk of meat. I would really like to know what kind of a Dutch oven you used because after 3 hours at 300, there was not a drop of moisture left, let alone enough for a broth. Word to the wise to anyone making this recipe, continually check it while it's in the oven to ensure that you have enough water in there. I only wish I read this site before I embarked on cooking it.

96bluedevil's Review

ibetravlin
June 24, 2010
After cooking like the directions stated, the beef came out like a brick. I really wonder if you need to add more liquid. It seems that the 1 c of water all evaporated and 3 hours of cooking beef turned it into a plank.

ibetravlin's Review

96bluedevil
July 03, 2013
We thought this was delicious and easy. Plan to make double batch next time to freeze. Used 1 cup beef stock plus maybe 1/2 cup water, just in case, and cooked 3 hrs at 300 in Dutch oven. There was plenty of liquid. Maybe others' lids were not tight? Can always add foil topper before putting lid on to improve seal. Also read an external blog that stressed the importance of using chil-E powder, not chil-I powder. Might have missed that otherwise. Great taste and great alternative to going out to the high fat, high salt burrito place!

LeighN's Review

sparkey
July 07, 2010
We enjoyed this recipe thoroughly and will definitely make it again. I had to buy 2 steaks to equal the weight used in the recipe. Since one steak was on top of another I added 1/2 cup more water. I also used regular chili powder instead of the ancho suggested. I served it with black beans, sauteed onions & peppers and other burrito/taco toppings. The recipe also makes enough for a lot of leftovers so made the Eggs Barbacoa the next morning.

EddieV's Review

LeighN
July 26, 2010
This recipe has gotten an unfair rap. I followed the recipe, and I was rewarded with a mound of delicious barbacoa. Which is great to have on hand because it works well with so many things and can be defrosted and used to fill out any meal: breakfast, lunch, or dinner.