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For a tasty Instant Pot beef barbacoa, gather these ingredients: - 2 pounds beef chuck roast, cut into large chunks - 2 tablespoons olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 1 jalapeño, seeded and chopped - 1 cup beef broth - 3 tablespoons apple cider vinegar - 2 tablespoons lime juice - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground coriander - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Not all ingredients are a must. Here are some swaps you can try: - Use chuck roast or brisket for beef cuts. - Swap olive oil with canola or avocado oil. - For beef broth, chicken broth works too. - Lime juice can be replaced with lemon juice. - Instead of fresh cilantro, try parsley for garnish. When using spices, freshness matters. Fresh spices have more flavor. Here’s how to choose: - Fresh Spices: Use fresh garlic and jalapeño for a vibrant taste. - Dried Spices: Opt for dried oregano, cumin, and paprika. They are easier to store. - Tip: If you use dried herbs, use less, as they are more potent than fresh. Using a mix of fresh and dried spices gives depth to your barbacoa. Enjoy the rich flavors! {{ingredient_image_1}} Start with 2 pounds of beef chuck roast. Cut it into large chunks. This cut is perfect for barbacoa because it gets tender when cooked. Set your Instant Pot to the sauté function. Add 2 tablespoons of olive oil and let it heat. Season the beef chunks with salt and pepper. Once the oil is hot, sear the beef for 4 to 5 minutes. Brown all sides to lock in the flavor. After searing, remove the beef and set it aside on a plate. In the same pot, you will add the chopped onion. Sauté it for about 3 minutes until it becomes soft. Next, add 4 cloves of minced garlic and 1 chopped jalapeño. Stir these for another minute. This step brings out the rich flavors. The aroma will fill your kitchen, making your mouth water. Now, it’s time to deglaze the pot. Pour in 1 cup of beef broth. Make sure to scrape the bottom to lift any brown bits. This adds extra flavor to your dish. Then, stir in 3 tablespoons of apple cider vinegar, 2 tablespoons of lime juice, and the spices: 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, 1 teaspoon of smoked paprika, and 1 teaspoon of ground coriander. Mix it well until combined. Return the seared beef to the pot. Lock the lid and set your Instant Pot to high pressure for 60 minutes. After cooking, let it release pressure naturally for 10 to 15 minutes. Then, release any remaining pressure manually. Open the lid and take out the beef. Shred it with two forks. Return the shredded beef to the pot, mixing it with the sauce for more flavor. Your beef barbacoa is now ready! You can serve it hot, garnished with fresh cilantro and lime wedges. Enjoy a meal that is full of flavor and warmth. Searing beef is key to great flavor. Use a hot pan. This helps to brown the meat well. I use the sauté function on my Instant Pot. - Cut beef into large chunks: This helps it cook evenly. - Don’t overcrowd the pot: Leave space between chunks. Sear in batches if needed. - Season well: Salt and pepper boost the meat's flavor. Give the beef about 4-5 minutes on each side. Look for a nice brown color. This caramelization adds depth to your barbacoa. To make your barbacoa shine, layer flavors well. Use fresh ingredients for the best taste. I love adding lime juice and apple cider vinegar. They add a bright, tangy kick. - Use fresh garlic and onion: They add aroma and depth. - Don’t skip the spices: Cumin, oregano, and paprika are must-haves. They bring warmth and complexity. - Add a jalapeño: This gives a nice heat without being too spicy. Mix and match these flavors to find your perfect balance. When making beef barbacoa, small errors can change the taste. Here are things to watch for: - Not deglazing the pot: Scrape up brown bits. They hold lots of flavor. - Skipping the natural pressure release: This makes meat tougher. Allow it to rest for 10-15 minutes. - Not shredding the beef well: Shred it into bite-sized pieces. This helps mix it with the sauce. By avoiding these mistakes, you ensure a tender and tasty beef barbacoa every time! Pro Tips Choose the Right Cut: Use a well-marbled cut like chuck roast for tender and flavorful barbacoa. Let it Rest: After shredding, let the beef sit in the sauce for a few minutes to absorb more flavor. Adjust the Heat: For milder barbacoa, use less jalapeño or remove the seeds; for more heat, add extra jalapeño or a splash of hot sauce. Make it Ahead: Barbacoa tastes even better the next day, so consider making it in advance for enhanced flavors. {{image_2}} To make your beef barbacoa spicy, add more jalapeños. You can also use red pepper flakes. For extra heat, try adding a diced serrano pepper. Adjust the spice level to fit your taste. If you prefer a slow cooker, you can still enjoy this dish. Follow the same steps for searing the beef and sautéing the veggies. Then, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 hours. This will give you tender beef and rich flavors. For a meatless version, use jackfruit or mushrooms. Jackfruit gives a similar texture to shredded beef. Cook it with the same spices for great flavor. You can also try lentils or chickpeas as a protein source. These options are tasty and healthy for everyone. After you make beef barbacoa, let it cool down. Place it in an airtight container. Store it in the fridge for up to four days. Make sure it is sealed well to keep the flavors fresh. You can also separate the beef from the sauce if you prefer. If you want to keep beef barbacoa longer, freezing is a great option. Place the cooled barbacoa in a freezer-safe container or bag. It can last in the freezer for up to three months. Label the containers with the date. This way, you can enjoy it later without any guesswork. To reheat frozen barbacoa, take it out of the freezer the night before. Let it thaw in the fridge. You can reheat it in the microwave or on the stove. If using the stove, heat it on low and add a splash of beef broth. This keeps it moist and tasty. For best results, serve it warm and enjoy! You can reduce the spice in beef barbacoa by leaving out the jalapeño. If you want some heat, use less jalapeño. Also, add a bit of sugar to balance the heat. Yes, you can use other cuts of beef. Chuck roast is great, but brisket works too. Just make sure the cut has some fat for flavor and tenderness. Beef barbacoa pairs well with soft tortillas. You can add toppings like diced onions, fresh cilantro, and avocado. Serve with rice or beans for a full meal. Beef barbacoa lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you seal it. Yes, you can cook barbacoa from frozen beef. Just set the Instant Pot to a longer cooking time, about 90 minutes. It’s best to thaw the beef first for even cooking. This blog covered the key steps to make delicious beef barbacoa. We explored ingredients, cooking methods, and smart tips. You learned how to choose fresh and dried spices, plus how to avoid common mistakes. Variations like spicy and vegetarian options can fit your taste. Don’t forget to store leftovers properly for later meals. With this guide, you can confidently cook up a tasty dish. Enjoy experimenting and making it your own!

Beef Barbacoa Bliss

A flavorful and tender beef barbacoa recipe perfect for tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño seeded and chopped
  • 1 cup beef broth
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Set your Instant Pot to the sauté function. Add the olive oil and heat. Once hot, add the beef chunks, season with salt and pepper, and sear until browned on all sides, about 4-5 minutes. Remove the beef and set aside.
  • In the same pot, add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and jalapeño, sautéing for an additional minute until fragrant.
  • Pour in the beef broth, scraping the bottom of the pot to release any brown bits. This will add flavor to your barbacoa.
  • Stir in the apple cider vinegar, lime juice, cumin, oregano, smoked paprika, and coriander until well combined.
  • Return the seared beef to the pot. Lock the lid and set the Instant Pot to high pressure for 60 minutes. Once the cooking time is up, allow for a natural release of pressure for about 10-15 minutes before manually releasing the remaining pressure.
  • Open the lid, remove the beef from the pot, and shred it with two forks. Return the shredded beef to the pot and mix it well with the sauce for extra flavor.
  • Serve the barbacoa hot, garnished with fresh cilantro and lime wedges for squeezing.

Notes

Serve beef barbacoa in soft tortillas, topped with diced onions, cilantro, and a squeeze of lime. Add your favorite toppings such as avocado or cheese for extra flavor!
Keyword barbacoa, beef, slow-cooked, tacos