mexican beef recipe

Tender beef cooked in a spicy chipotle sauce

Ultimate Instant Pot Beef Barbacoa

chipotle peppers

tsp adobo sauce ((from the can))

Tbsp lime juice ((fresh is best))

Tbsp better than bouillon beef base ((optional but recommended))

apple cider vinegar

garlic (roughly chopped)

tsp cumin

tsp oregano ((mexican oregano is amazing if you have it))

tsp allspice

tsp kosher salt

tsp black pepper

beef broth ((reduced sodium is best))

lb. beef chuck roast

Tbsp vegetable oil

onion

diced green chiles (drained)

tomato paste

beef broth ((reduced sodium is preferred))

bay leaves

lime

Add all chipotle sauce ingredients to a food processor or blender, and process until smooth.  Set aside.

MAKE CHIPOTLE SAUCE

Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces.  Season beef with 1/2 tsp each salt and pepper.

Add vegetable oil to Instant Pot and select &quot;Saute&quot;.  When hot, add beef and cook for a minute or so on each side, until browned.  Depending on the size of your beef, you may need to do this in batches.

Remove browned beef to a plate and add onion.  Saute for 2-3 minutes, until soft.

Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits.  Add in tomato paste, green chiles and bay leaves.

Press &quot;Cancel - or Keep Warm/Cancel&quot;.  Return browned beef to the pot and pour pureed chipotle sauce over the top.  Top with both halves of the lime.

Close lid securely and make sure the valve is set to &quot;sealing&quot;.  Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and adjust the +/- button until it reads 60 minutes.

When finished cooking, carefully turn the valve to &quot;venting&quot; for a quick pressure release.  When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.

Remove beef pieces to a large bowl and shred, discarding any purely fat parts.

Toss shredded beef with as much of the cooking liquid as you&#x27;d like.

MAKE BEEF BARBACOA

In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth.  Pour this mixture into the pot with the sauce and select &quot;saute&quot;.

Cook for several minutes, stirring often, until thickened to your tastes.

Toss shredded beef with as much of the thickened sauce as you&#x27;d like.

TO THICKEN SAUCE

Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.

Spread shredded beef into an even layer, then broil several minutes.  Stir.  Continue broiling and stirring until crisped and charred to your liking.

TO CRISP THE EDGES

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

Incredibly juicy and tender, and absolutely full of bold mouthwatering flavors, this beef barbacoa is the best I’ve ever tasted!

IP BEEF BARBACOA-HORIZONTAL-TCC_1-opt

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

roast beef

water

chile guajillo

chile ancho

garlic

oregano

thyme

clove

cinnamon

beef bouillon

laurel leaves (or bay leaves)

Salt and pepper

https://mediavine-res.cloudinary.com/video/upload/sc0yrgrk58g2un5r0cro.mp4

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy. 

Birria de Res 

Birria Quesadillas are made of tender beef and cheese sandwiched in warm flour tortillas. Serve with consomme for dipping. It&#39;s a mouthwatering and slightly addictive creation.

Birria Quesadillas

ancho chile

tbsp beef bouillon

water ((for blending))

olive oil

1.75 lbs chuck roast

tbsp salt

tsp ground pepper

bay leaf

burrito-size flour tortillas

Monterey Jack cheese ((shredded))

chopped cilantro

lime ((for consomme))

Remove the stems from the chiles.

Open the chiles lengthwise and remove seeds and veins.

Repeat until there are no more chiles left.

Place in a stock pot and cover with water.

Bring to a boil. Then, remove from heat.

Put a lid on the pot, and let rest for 5 minutes.

Throw away the water.

Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.

Add 2 cups water.

Blend until smooth.

Set aside until ready to use.

For the Chile Sauce:

Press the Saute button on the Instant Pot.

Add the olive oil.

Heat for 2 minutes.

Meanwhile, chop up beef into large pieces and season with salt and pepper.

Sear on all sides.

Remove the beef from the instant pot.

Place a strainer over the instant pot and strain the chile sauce.

Add the bay leaf, bouillon, and water.

Stir to combine and return the beef to the pot.

Place the lid on the instant pot.

Move the valve to Sealing.

Press the Pressure Cook button.

Set time to 45 minutes.

Once the cycle is complete, move the valve to Venting.

Remove the beef from the pot and chop it up.

For the Beef:

Dip one side of the flour tortilla in the broth.

Place on a hot skillet, dipped side down.

Add 1/2 cup cheese on one side of the tortilla.

Add some of the chopped birria on top of the cheese.

Sprinkle the beef with diced onion and cilantro.

Cook for 1 minute.

Fold over the other half of the tortilla.

Flip the quesadilla to cook the other side.

Cook for 1 more minute.

Repeat until no tortillas are left.

For the Quesadillas:

Top 3 mexican beef recipe recipes from across the web

The most viewed mexican beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Ultimate Instant Pot Beef Barbacoa

Slow Cooker: Birria de Res, or Mexi...

Birria Quesadillas

Top 3 mexican beef recipe recipes from across the web

The most viewed mexican beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Instant Pot Beef Barbacoa

Slow Cooker: Birria de Res, or Mexi...

Birria Quesadillas

The most viewed mexican beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine