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:

A fuss-free slow-cooked birria with tender beef and a rich broth. This dish from Guadalajara is a Mexican broth made using dried chilies and lots of different spices. In my family, we make birria using beef, because it’s easier to find and quicker to cook than goat. We cook birria for special occasions and we love having the leftovers for breakfast.

Beef Birria

Bone-In Beef Shin

Beef Short Rib

Beef Chuck

Guajillo Chilli

Ancho Chilli

Tomato

Onion

Garlic Clove

Oregano

Marjoram

Black Peppercorn

Cinnamon

Ground Ginger

Cumin

Whole Clove

White Vinegar

Flaky Sea Salt

Water

Beans de la Olla

Coriander

Salsa

Lime

Corn Tortillas

Cut the bone-in beef shin and beef chuck into big 6-8cm chunks, separating the bone marrow from the shin meat.

Heat the grill to high. Get all the beef chunks, bone marrow and short ribs on a baking tray.

Slide the tray under the grill to cook for 8 mins until the meat is nicely browned, turning the beef and marrow over halfway through.

Transfer the meat to a large cast iron pot and set aside while you prep the adobo (sauce).

Remove the seeds and stem from the dried chilies. Add the chillies to a small bowl, cover with boiling water and set aside for 5 mins to rehydrate. Halve the tomatoes and onions. Peel the garlic cloves.

Get the tomatoes, onion and garlic in a blender and add all the spices, vinegar and ½ the salt. Add the soaked chilies and a splash of their water then blend until smooth (add more water if it feels too thick).

Pass the adobo through a sieve and pour it over the meat. Stir through ¾ of the water.

Set the pot over a high heat and bring the liquid to a boil then pop the lid on, reduce the heat to low and cook for about 2 hours, adding the remaining salt and water halfway through. The cooking time will vary depending on your hob so make sure the meat is tender and falling apart easily before you turn off the heat. Once cooked, season to taste with more salt if needed.

Before serving, transfer the pieces of meat to a bowl or plate and use two forks to shred it.

To serve, portion out some meat into bowls and ladle over some broth. Serve with warmed beans from the pot, if you like, and garnish with finely chopped fresh coriander, diced onion, spicy salsa and lime wedges on the side and warm rolled up corn tortillas.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6366860437112

This Cheesy Barbacoa Biscuit Bake combines tender, slow-cooked barbacoa beef with a spicy tomato blend, topped with golden and fluffy baked biscuits and melted mozzarella cheese. Perfect for a comforting family meal that brings together rich Mexican-inspired flavors and a satisfying cheesy finish.

Cheesy Barbacoa Biscuit Bake Recipe

tomatoes

chipotle chiles in adobo sauce

garlic,

Tbsp. white vinegar

Tbsp. cumin

onion powder

coriander

beef

kosher salt

(16.3-oz. tube) refrigerated biscuit dough (8 biscuits; preferably Pillsbury)

mozzarella cheese

cilantro

yellow onion

Sour cream

Lime wedges

Prepare the tomato chile sauce

In a blender or food processor, pulse diced fire-roasted tomatoes, chipotle chiles in adobo sauce, garlic, tomato paste, white vinegar, dried oregano, ground cumin, onion powder, and ground coriander until smooth to create a rich and spicy sauce.

Brown the beef

Season the cubed beef chuck roast evenly with kosher salt. Set a pressure cooker to the Sauté setting and add extra-virgin olive oil. In batches, brown the beef cubes on all sides for 2 to 3 minutes total per batch, to develop flavor and color. Transfer browned beef to a plate.

Deglaze and combine

Pour the blended tomato mixture along with 1/3 cup of water into the pressure cooker&#8217;s pot. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom for extra flavor. Turn off the Sauté setting. Return browned beef to the pot and stir to combine.

Pressure cook the beef

Lock the lid in place and set the pressure cooker to Pressure Cook on high for 1 hour, allowing the beef to become tender and infused with the spices.

Release pressure

Allow the pressure cooker to naturally release pressure for 12 minutes, then perform a quick release to discharge any remaining steam. Wait until the pressure cycle is complete before opening the lid to ensure safety.

Shred the beef

Preheat the oven to 375°F. Using tongs, transfer the beef from the pot to a large bowl and shred it thoroughly with two forks. Skim any excess fat from the surface of the cooking liquid inside the pot and discard. Add 1 cup of the cooking liquid to the shredded beef and mix well for moisture and flavor.

Assemble the bake

Transfer the beef mixture evenly into a 13&#8243; x 9&#8243; baking dish. Arrange the 8 refrigerated biscuit dough pieces evenly on top of the beef layer.

Bake the casserole

Place the assembled dish in the preheated oven and bake until the biscuits rise and turn golden brown, about 23 to 25 minutes.

Add the cheese

Remove the casserole briefly from the oven and sprinkle shredded mozzarella cheese evenly over the biscuits. Return the dish to the oven and bake an additional 3 to 5 minutes until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before serving.

Garnish and serve

Sprinkle freshly chopped cilantro and yellow onion over the casserole. Serve with sour cream and lime wedges on the side for added freshness and tang.

Top 5 mexican beef recipe recipes from across the web

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Top Tags

Ultimate Instant Pot Beef Barbacoa

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

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Cheesy Barbacoa Biscuit Bake Recipe

Top 5 mexican beef recipe recipes from across the web

The most viewed mexican beef recipe recipes by Recipe Cart users, saved from over 20,000 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

Beef Birria

Cheesy Barbacoa Biscuit Bake Recipe

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