Description
This delicious Barbacoa Tacos recipe features tender, slow-cooked beef chuck roast infused with smoky chipotle peppers, aromatic spices, and a rich blend of garlic, tomato paste, and beef broth. Cooked effortlessly in an Instant Pot for perfectly shredded meat, these tacos are served on warm tortillas and topped with classic garnishes such as minced onion, cilantro, cotija cheese, lime, avocado, and diced tomatoes for an authentic Mexican street food experience.
Ingredients
Beef and Seasoning
- 4 pounds beef chuck roast, cut into 5-6 large pieces with fat trimmed
- 2 teaspoons salt, divided
- ½ teaspoon pepper
Cooking Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 4 teaspoons minced garlic (about 5 garlic cloves)
- 1 (7 ounce) can chipotle peppers in adobo sauce, roughly chopped
- 1 teaspoon allspice
- 1 tablespoon oregano
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 bay leaves
To Serve
- 16 tortillas (corn or flour)
- Minced white onion
- Chopped cilantro
- Crumbled cotija cheese
- Sliced lime
- Sliced avocado
- Diced tomatoes
Instructions
- Season the Beef: Place the beef chuck roast pieces on a plate and sprinkle one teaspoon of salt and all the pepper evenly on both sides of each piece to season the meat thoroughly.
- Preheat the Instant Pot: Turn your Instant Pot to the sauté setting and warm the vegetable oil until shimmering to prepare for browning the beef.
- Sear the Beef: Add each piece of chuck roast one at a time to the hot oil and sear on all sides, approximately 30 seconds to 1 minute per side, until browned. This locks in flavor and adds depth to the dish.
- Set Aside the Beef: Once seared, place each piece back on the plate and set aside. The goal is to brown the meat, not cook it through at this stage.
- Sauté Tomato Paste and Garlic: Keeping the Instant Pot on a low sauté, add the tomato paste and minced garlic. Stir constantly for 1-2 minutes until the garlic becomes fragrant and the tomato paste slightly caramelizes.
- Add Chipotle Peppers and Beef: Return the browned beef to the Instant Pot along with the chopped chipotle peppers and their adobo sauce for smoky heat and flavor.
- Season with Spices: Sprinkle the allspice, oregano, and the remaining teaspoon of salt over the meat mixture to impart aromatic and savory notes.
- Add Liquids and Bay Leaves: Pour the beef broth and apple cider vinegar over the top, then mix everything gently with tongs. Add the two bay leaves, tucking them into the mixture for additional flavor.
- Pressure Cook: Seal the Instant Pot lid and set to pressure cook on high for 1 hour and 10 minutes to tenderize the beef perfectly.
- Release Pressure and Shred Beef: When cooking is complete, perform an immediate release of the steam. Remove the beef from the pot and shred it with two forks into tender strands.
- Soak Up Juices: Return the shredded beef to the Instant Pot to continue soaking up the flavorful cooking juices while preparing the tacos.
- Assemble Tacos: Warm the tortillas and fill each with your desired amount of shredded barbacoa beef. Top with optional minced white onion, chopped cilantro, crumbled cotija cheese, fresh lime squeeze, sliced avocado, and diced tomatoes for a deliciously authentic experience.
Notes
- You can use either corn or flour tortillas based on preference.
- Adjust the amount of chipotle peppers to control the heat level.
- For deeper smoky flavor, char the tortillas lightly before assembling.
- Leftover barbacoa can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- Ensure to release the Instant Pot pressure immediately after cooking to prevent overcooking and drying out the meat.
