barbacoa beef

Super easy to make Mouth-Watering Instant Pot Barbacoa Beef (Mexican Barbacoa). Tender juicy shredded beef exploding with bold complex flavors, top with refreshing salsa wrapped in warm corn tortillas. Great for tasty tacos, nachos, burritos, enchiladas, and more!

Instant Pot Barbacoa Beef

chuck

250 ml (1 cup) unsalted chicken stock stock

(21 grams) garlic cloves (, minced)

(210 grams) medium onion (, minced)

(3 grams) cumin seed (, ground)

(30 milliliters) apple cider vinegar

(1.3 grams) dried oregano

(0.6 grams) bay leaves

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce ((optional))

Kosher salt

black pepper

corn tortillas

Salsa (pico de gallo)

lime

Brown Chuck Roast Steak: Heat up Instant Pot using &quot;Sauté More&quot; function, then wait until it says &quot;HOT&quot;. Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.

Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.

Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.

Season &amp; Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you&#039;re shredding the meat, bring the barbacoa sauce mixture to a simmer with the &quot;Saute More&quot; function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).

Garnish &amp; Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~

Recipe video above. Ultra-juicy Mexican pulled beef, tossed in a chipotle-spiced sauce! With a unique subtly spiced, tangy flavour, use this Beef Barbacoa for tacos, burritos, enchiladas, taquitos – the possibilities are endless. This is a slow cooker version that&#039;s simple to put together. Which means ... effortless. YES!

Beef Barbacoa - Mexican Pulled Beef for Tacos and everything!

salt (, kosher/cooking)

tsp black pepper

vegetable oil (,

bay leaves

chipotle chiles

dark ale (beer),

apple cider vinegar

lime juice

garlic

tsp cumin

oregano

cloves

Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks. If using chuck, cut into 12 or so pieces.

Season: Sprinkle with salt and pepper.

Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.

Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn&#039;t take long.

Slow cooker (see Note 4 for alt. cooking methods): Pour sauce over cheeks in slow cooker. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Don&#039;t worry, they will release juice as they cook and raise the liquid level.

Slow-cook for 8 hours on low. The beef should be effortless to shred when done.

Shred: Remove cheeks from slow cooker into a pan. Shred using 2 forks.

Sauce: Pour over 3 or 4 ladles of the sauce, then toss.

Serve: Use in tacos with taco fixings of choice! Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5).

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.

Barbacoa Beef (Pressure Cooker or Instant Pot)

onion

lime (juice)

tbsp cumin

tbsp oregano

water

lbs beef eye of round or bottom round roast (all fat trimmed)

salt

tsp oil

Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you&#x27;re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn&#x27;t dry out.) Natural release.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Dinner tonight? Instant Pot Barbacoa Beef, if you haven't tried this, add this to your list!  

3 Freestyle Points 153 calories (beef only)
https://www.skinnytaste.com/barbacoa-beef/

Pressure cooker barbacoa beef. This is my favorite, homemade shredded beef recipe made pressure cooker friendly! Serve the shredded meat in tortillas or turn it into a burrito bowl!

Pressure Cooker Barbacoa Beef

onion (see notes)

2-4 chipotle peppers (to preference)

beef broth

cumin

tomato paste

½ pounds chuck or round bottom roast (trimmed of excess fat)

salt and pepper

Add the onion, vinegar, lime juice, garlic, chipotle...

Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.

Cut the chuck or round bottom roast into 3-4...

Cut the chuck or round bottom roast into 3-4 large pieces. Season the meat with a good pinch of salt and pepper on all sides. Heat ½ the oil in the pressure cooker or instant pot and sear the meat for 7-8 minutes per batch (in two batches.) Add all the beef back into the pressure cooker along with the blended sauce and bay leaves. Cover the pressure cooker. On the instant pot, hit the 'beef/stew' button and let cook for 60-70 minutes depending on the thickness of the meat (mine took exactly 65 minutes). Allow the pressure to release naturally or turn to the 'vent' setting if you're impatient like me. Allow it to vent completely before attempting to remove the lid.

Discard the bay leaves and use two forks...

Discard the bay leaves and use two forks to shred the beef. Toss the beef in the juice, cover and allow the beef to soak up the juice for another 10 minutes or so. Serve as tacos, burritos, nachos, burrito bowls or however you like!

Slow Cooker Barbacoa Beef  Tender, flavorful, slow-cooked beef with onions, jalapenos, and spices make this the perfect barbacoa beef for burritos, tacos, enchiladas, quesadillas, on a salad, or just on its own with a few side dishes. 

Barbacoa Beef

Onion ((chopped))

Chipotle Chilies, canned in adobo sauce ((or 3 fresh jalapenos, chopped))

Tablespoons Chili Powder

Cumin

Salt

Pepper

(1) 14.5 ounce can Beef Broth

Heat a skillet over high heat. Add some oil to coat the skillet. Place the roast on the skillet (carefully as oil can splatter when hot). Sear on both sides for about 2 minutes.

Place the beef roast, onion, chipotle chilies or jalapenos, chili powder, cumin, salt, pepper, and beef broth in a slow cooker.

Cook on low for about 8 hours or on high for about 5 hours or until tender. After the meat is tender, using two forks, shred the beef.

Use in tacos, enchiladas, burritos, tostadas, quesadillas, on salads, etc.

Barbacoa Tacos are filled with tender chuck roast that has been slow-cooked in a spicy flavor-packed sauce. This recipe is the perfect way to spice up Taco Tuesday!

Barbacoa Tacos

beef

chipotle peppers

onion powder

lime juiced (about 2 tablespoons)

Flour or corn tortillas

romaine lettuce

Grape tomatoes halved

onions

Avocado slices

Heat vegetable oil in large skillet over medium heat. Brown chuck roast on both sides; place in large slow cooker.

Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth and lime juice to food processor.  Pulse several times to blend and pour over chuck roast.

Cover the slow cooker; cook on low for 8 hours or high for 5-6 or until fork tender.

Using a couple of forks shred chuck roast right in slow cooker removing any fat or gristle.  Spoon meat into soft taco shells and top with lettuce, tomato, red onion and avocado.  Serve promptly.

Tacos are the best, and that meat is so tender.  It makes tacos extra special.

This recipe is a winner! The beef is so good. My whole family asked for more.

You always have the most delicious recipes and this is no exception. YUMMY and so easy. Family loved it.

We've been eating tacos once per week since this whole thing started and I think we have a new favorite! Totally flavorful and easy.

My family loved these tacos. Especially the teenage boy! Thanks!

I really love your topping ideas - so many to keep this meal fresh for a few serves yet.

Barbacoa is the way to my heart! Love your delicious and easy recipe!

This homemade Barbacoa Beef is fall-apart-tender, flavorful, and made with simple ingredients. Spice up your next taco night and blow your family&#039;s mind with this recipe! This recipe comes complete with instructions on how to cook this 3 different ways!

Barbacoa

olive oil

roast

salt (or

pepper (or

garlic (roughly chopped)

chipotle peppers in adobo sauce

lime juice (3-4 limes)

lager beer (1/2 bottle, beef broth)

cumin (ground)

oregano (dried)

(ground)

brown sugar

Sear the beef: Heat the olive oil in you Instant Pot on the sauté setting. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed.

Blend: Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.

Cook: Pour the mixture over the beef, add the bay leaves, and stir to coat the beef. Secure the lid of your Instant Pot and cook on high pressure for 60 minutes, then quick release the pressure.

Finish: Remove the bay leaves and discard. Take the beef out of the Instant Pot and shred it with 2 forks. Add the beef back to the pot and mix it well with the sauce. Let it sit for 10 minutes before serving.

Instant Pot Barbacoa

Sear the beef: Heat the olive oil in a large skillet over high heat. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed.

Blend: Add the beef to your slow cooker. Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.

Cook: Pour the mixture over the beef, add the bay leaves, and stir to coat the beef. Secure the lid of your slow cooker and cook on high for 4-5 hours, or low for 8-10 hours.

Finish: Remove the bay leaves and shred the beef with 2 forks. Taste for seasoning. Mix the beef with the sauce and let it sit for 10 minutes before serving.

Slow Cooker Barbacoa

Sear the beef: Preheat the oven to 325F. Heat the olive oil in a large dutch oven or oven safe pot over high heat. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed. Transfer the beef to a large braiser.

Cook: Pour the mixture over the beef, add the bay leaves, and pour in enough beef broth to just cover the beef cubes if not enough spice mixture. Stir to combine everything. Bring the mixture to a boil, then cover the pot with a lid and transfer the pot to the oven. Braise for 3 - 3 1/2 hours, or until the beef is tender.

Finish: Remove the bay leaves and discard. Take the beef cubes out of the pot and shred them with 2 forks. Transfer the braiser to the stovetop over medium-high heat. Let the sauce reduce for 5-10 minutes, or until reduced by half. Add the beef back to the pot and toss well with the sauce.

Braised Barbacoa

https://content.jwplatform.com/videos/YqqF3CAc.mp4

This homemade Barbacoa Beef is fall-apart-tender, flavorful, and made with simple ingredients. Spice up your next taco night and blow your family's mind with this recipe! This recipe comes complete with instructions on how to cook this 3 different ways!

These Barbacoa Beef Lettuce Wraps are a great way to get those Mexican flavors in low-carb form. The beef also goes great in tacos, burritos and bowls.

Barbacoa Beef Lettuce Wraps

3lb chuck roast

chipotle chilies

onion,

Tbsp apple cider vinegar

8-9 cloves, crushed

tsp pepper

Cilantro, handful

Tbsp oil

Boston lettuce

Heat oil in a pan over medium high...

Heat oil in a pan over medium high heat and sear the chuck roast on all sides till it gets brown all over.

Blend all the remaining ingredients, except bay leaves,...

Blend all the remaining ingredients, except bay leaves, in a blender.

Place the chuck roast in crock pot and...

Place the chuck roast in crock pot and pour the sauce on top. Add in bay leaves.

Cover and cook 8-9 hours on low or...

Cover and cook 8-9 hours on low or 4-6 hours on high.

Remove some of the excess liquid and discard,...

Remove some of the excess liquid and discard, leaving about 2-3 cups in the crockpot. Shred the beef with a couple of forks and mix well with remaining juices.

Serve it in lettuce wraps along with fresh...

Serve it in lettuce wraps along with fresh pico de gallo, salsa or any toppings of your choice.

Press the Saute setting on your instant pot...

Press the Saute setting on your instant pot and add oil. Once hot, add the meat and sear until browned on all sides. Press cancel to turn off the heat.

Blend onion, garlic, cilantro, chipotle peppers, all the...

Blend onion, garlic, cilantro, chipotle peppers, all the spices except bay leaves, beef broth, lime juice, vinegar, salt and pepper.

Add sauce and bay leaves to the pressure...

Add sauce and bay leaves to the pressure cooker and toss everything well.

Seal the lid on the pressure cooker and...

Seal the lid on the pressure cooker and set to High Pressure on Manual mode for 60 minutes.

Once cooked, allow pressure to naturally release. Once...

Once cooked, allow pressure to naturally release. Once vented, remove the lid, remove the bay leaves and shred the meat with a couple of forks and mix it well with the braising liquids.

This beef is slow cooked until tender in a perfect blend of spices. It&#039;s great for filling tacos, burritos, salads, or just served over rice.

Weight Watchers Slow Cooker Chipotle’s Barbacoa Beef Recipe

½ medium yellow onion

lime (juiced)

2-3 chipotles in adobo sauce

Tablespoon cumin

Tablespoon oregano

bottom round roast

rice

Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.

Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.

Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.

Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).

Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.

Serve over cooked rice.

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Top 10 barbacoa beef recipes from across the web

The most viewed barbacoa beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Barbacoa Beef

Beef Barbacoa - Mexican Pulled Beef...

Barbacoa Beef (Pressure Cooker or I...

Pressure Cooker Barbacoa Beef

Barbacoa Beef

Barbacoa Tacos

Barbacoa Tacos

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Barbacoa Beef Lettuce Wraps

Weight Watchers Slow Cooker Chipotl...

The most viewed barbacoa beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine