barbacoa tacos

Make this Paleo + Whole30 beef barbacoa in your Instant Pot or Slow Cooker. It's a little smoky with some spice and citrus, and it makes lots of leftovers!&nbsp;

Beef Barbacoa (Paleo, Whole30 + Keto) Slow Cooker or Instant Pot

beef

onion,

garlic,

orange juice ((about 2 oranges))

lime juice ((about 2 limes))

tbsp apple cider vinegar

tomato paste

tbsp cumin

tsp chipotle powder ((can be spicy, adjust to taste))

oregano

tsp salt

cloves

tbsp ghee ((or other cooking oil))

romaine lettuce ((or sub Siete Tortillas

cilantro

avocado

lime wedges

Cut beef into cubes and set aside. Prep onion and garlic as noted.

Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.

Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.

Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.

Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.

Manually release any remaining pressure and remove the lid. Shred the beef with two forks.

Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Follow steps 1-2 above.

Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.

Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Slow cooker instructions:

Set your oven to broil.

After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.

Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.

Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Optional step (for crispy beef barbacoa):

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

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).

These beef Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos.

Barbacoa Tacos

lb chuck roast, fat

white onion,

cumin

black pepper

salt

brown sugar

beef broth

Toppings: cilantro, queso fresca (or feta), chopped tomatoes, limes

Old El Paso Stand ‘N Stuff soft flour tortillas.

Place the chunks of roast in a 6-8 quart slow cooker.

Add all of the remaining ingredients minus the bay leaves to a blender. Blend until smooth.

Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.

Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with cilantro, queso fresca, tomatoes, and a squeeze of lime.

Tender, juicy beef barbacoa tacos are perfectly seasoned and slow-cooked until fork-tender. Serve with your favorite taco toppings!

beef chuck,

olive oil

chipotle peppers in adobo sauce, diced

onion, diced

dried Mexican oregano

beef broth (or dark ale)

For serving: corn tortillas, diced onion, fresh cilantro, sliced avocado, queso fresco, and lime wedges

Pat the beef cubes dry and season well with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, warm the oil over medium-high heat. Sear the meat until it’s browned on all sides. Remove to a plate.

Stovetop Method: Add the chipotle pepper and onion to the pot and cook, stirring constantly, until soft. Stir in the garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, and beef broth. Bring to a boil, then reduce the heat to low.

Add the seared meat and bay leaves into the pot. Cover with a lid and cook on low, stirring occasionally, for 2-3 hours. If needed, add water.

Slow Cooker Method: Add the seared meat and the rest of the ingredients (not the bay leaves) into the crockpot. Mix well, then add the bay leaves on top. Cook on LOW for 8-9 hours or until the meat is fork-tender and shreds easily.

For Serving: When the beef is fork-tender, remove it from the pot and shred it. Then, return it to the pot with the juices and rest for 10 minutes before serving.

While the beef rests, wrap the tortillas in foil and bake at 350°F for about 10 minutes. Alternatively, warm them in a dry skillet over medium-low heat, one by one, until pliable.

Using tongs or a slotted spoon, add a generous amount of shredded barbacoa onto each tortilla. Top with diced onion, fresh cilantro, sliced avocado, and crumbled queso fresco, if desired. Serve with lime wedges on the side for squeezing, and enjoy!

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Top 4 barbacoa tacos recipes from across the web

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

Top Tags

Beef Barbacoa (Paleo, Whole30 + Ket...

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