Description
Delicious and tender beef barbacoa, perfect for tacos, burritos, and more.
Ingredients
Scale
- 3/4 cup beef stock (or Mexican beer like Sol, Pacifico, Negro Modelo, etc.)
- 1 small/medium white onion (peeled and roughly chopped)
- 4 to 5 cloves garlic
- 1 (4-ounce) can diced green chiles
- 4 chipotles in adobo sauce (adjust to taste)
- 1 to 2 tablespoons adobo sauce (adjust to taste)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 heaping tablespoon ground cumin
- 1 heaping tablespoon dried Mexican oregano (regular oregano may be substituted)
- 2 teaspoons kosher salt (to taste)
- 1 teaspoon freshly ground black pepper (to taste)
- 1/4 teaspoon ground cloves
- 2 tablespoons olive oil
- 3 pounds boneless beef chuck roast (fat trimmed and diced into 2-inch chunks)
- 3 or 4 bay leaves
- corn tortillas (for serving, with lime juice, cilantro, red onions, avocado, cotija cheese, etc.)
Instructions
- To the canister of a high-speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.
- Add the olive oil and beef, sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.
- Add the 13-ingredient puree to the beef in your Instant Pot, add the bay leaves, stir to combine, close the lid securely and set vent to Sealing.
- Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.
- After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and allow it to sit in the juices for about 15 minutes before serving.
- If using a slow cooker (preferably a 6-quart size), add the oil and sear the beef on all sides, then transfer it back into your slow cooker.
- Add the 13-ingredient puree to the beef in your Slow Cooker, add the bay leaves, stir to combine, close the lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and let sit in the juices for about 15 minutes before serving.
- Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.
Notes
- For a spicier flavor, add more chipotle peppers.
- This dish is versatile and can be used in various Mexican dishes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: main
- Method: pressure cooking, slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg