Flavorful Instant Pot Beef Barbacoa

$- 2 pounds beef chuck roast - 1 tablespoon olive oil - 1 onion, quartered - 4 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon chipotle powder - 1 cup beef broth - 1/4 cup apple cider vinegar - 2 bay leaves - Salt and pepper to taste - Fresh cilantro and lime wedges for serving - Corn tortillas for serving For making beef barbacoa, you need quality ingredients. Start with the beef chuck roast. This cut is juicy and tender, perfect for shredding. Olive oil helps to sear the beef, which adds flavor. The onion and garlic give a base of taste that is hard to beat. Now, let’s talk about spices. Ground cumin brings warmth. Dried oregano offers a hint of earthiness. Smoked paprika adds depth. Adjust the chipotle powder for heat based on your taste. For liquid, beef broth gives richness. Apple cider vinegar adds tang and helps tenderize the meat. The bay leaves enhance the overall flavor. Don't forget salt and pepper to make everything pop. To serve, use fresh cilantro and lime wedges. They add brightness to the dish. Corn tortillas are a must; they help wrap up all that delicious barbacoa! Enjoy every bite! {{ingredient_image_1}} - Searing the beef: First, set your Instant Pot to sauté mode. Add one tablespoon of olive oil once it's hot. Place the beef chunks in the pot. Sear them until they turn brown on all sides. This takes about 5-7 minutes. Remove the beef and set it aside. - Sautéing the onions and garlic: Next, put the quartered onion into the pot. Sauté it for about 3 minutes until it looks clear. Then, add the minced garlic and cook for 1 more minute. You want the garlic to smell good but not burn. - Adding spices and deglazing the pot: After that, add the spices. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1 teaspoon of chipotle powder. Stir this mix for about 30 seconds. Then pour in 1 cup of beef broth and 1/4 cup of apple cider vinegar. Scrape the bottom of the pot with a spoon. This lifts the tasty bits stuck to the pot. - Pressure cooking the beef: Now, return the seared beef to the pot. Add in 2 bay leaves as well. Close the lid securely. Set the Instant Pot to cook on high pressure for 65 minutes. - Natural and quick release of pressure: When the cooking time ends, let the pot sit for 20 minutes to release pressure naturally. After that, you can do a quick release for any remaining pressure. - Shredding the beef: Open the lid and take out the bay leaves. Use two forks to shred the beef in the pot. Mix the beef with the juices. This step makes it juicier and tastier. - Adjusting seasoning: Finally, taste your barbacoa. Add salt and pepper if needed. This small step can make a big difference in flavor. Serve your beef barbacoa in warm corn tortillas. Top it with fresh cilantro and lime juice for a burst of freshness. Enjoy your delicious creation! How to properly deglaze the pot After you sear the beef, you need to deglaze the pot. Pour the beef broth and apple cider vinegar into the pot. Use a wooden spoon to scrape any brown bits. This adds great flavor to your dish. Don't skip this step; it makes a difference! Importance of natural pressure release After cooking, let the Instant Pot release pressure naturally for 20 minutes. This helps keep the beef tender and juicy. If you quick release too soon, your beef may end up tough. Give it time to relax! Tips for balancing spices To balance the spices, taste as you go. If it feels too spicy, add a bit more beef broth. A sprinkle of sugar can also help tone down the heat. Adjusting flavors is key to a perfect dish. Suggestions for serving with toppings Serve your beef barbacoa in warm corn tortillas. Top with fresh cilantro and a squeeze of lime. Diced onions and salsa add a nice crunch. These toppings bring out the best in your meal. Searing mistakes When searing beef, do not overcrowd the pot. Cook in batches to get a good brown color. This enhances the flavor. If you add too much at once, the beef will steam instead of sear. Overly tough beef issues If your beef is tough, it may not have cooked long enough. Make sure to follow the cooking time closely. If you use lean cuts, they can also turn out dry. Always stick with chuck roast for the best results. Pro Tips Choose the Right Cut: Opt for beef chuck roast for its marbling and tenderness, which will yield juicy, flavorful barbacoa. Adjust the Spice Level: Feel free to modify the amount of chipotle powder based on your spice preference, or substitute with smoked paprika for a milder flavor. Let it Rest: After shredding the beef, allow it to sit in the juices for a few minutes to absorb flavor and moisture before serving. Serve with Fresh Ingredients: Enhance the dish with fresh toppings like diced onions, cilantro, and lime wedges to elevate the overall flavor profile. {{image_2}} You can use different cuts of meat for barbacoa. Brisket is a great option. It has a rich flavor and becomes tender when cooked. Flank steak also works well. It has a nice texture and absorbs spices well. If you're looking for a vegetarian option, try jackfruit. It shreds like beef and soaks up flavors. Mushrooms are another tasty choice. They add a nice umami flavor and are easy to cook. You can adjust the spice levels based on your taste. If you like it hot, add more chipotle powder. You can also try other spices. Cumin adds warmth, while smoked paprika gives a nice depth. For a unique twist, add cinnamon or allspice. These spices can enhance the flavor and make it more interesting. There are many fun ways to serve barbacoa. You can make tacos with warm corn tortillas. Add fresh cilantro and a squeeze of lime for brightness. You can also serve it over rice or in a salad. Pair it with sides like black beans or grilled corn for a full meal. Don't forget to add toppings like diced onions, salsa, or avocado for extra flavor and texture. To store leftover beef barbacoa, let it cool first. Place it in an airtight container. This keeps the beef moist and tasty. You can store it in the fridge for up to four days. If you notice any off smells or changes in color, it’s best to toss it. To freeze barbacoa, make sure it is completely cool. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Barbacoa can last for up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. For reheating, you can use the microwave or stovetop. Just add a splash of broth to keep it juicy. You can use barbacoa in various dishes. Try it in tacos, burritos, or salads. It makes for a great filling for quesadillas too. You can store barbacoa in portion sizes. This makes it easy to grab a quick meal. Just reheat what you need, and enjoy! Barbacoa is a traditional Mexican dish. It usually features beef, lamb, or goat. The meat is slow-cooked until tender. The origin comes from the Taino people of the Caribbean. They used a wooden frame over an open fire to cook meat. Today, barbacoa is popular in many Latin American countries. Each area has its own twist on the dish. Yes, you can make barbacoa using a slow cooker or a Dutch oven. For a slow cooker, follow these steps: - Sear the beef in a pan first. - Transfer the beef and other ingredients to the slow cooker. - Cook on low for 8 hours or high for 4 hours. If you use a Dutch oven, sear the beef and sauté the aromatics as before. Then, cover and cook on low heat for about 3 to 4 hours. Check the meat until it is fork-tender. Reheating is easy! You can use the stovetop or microwave. For the stovetop, place the barbacoa in a pan. Add a splash of beef broth or water to keep it moist. Heat over low until warm. Stir occasionally to avoid sticking. If you use a microwave, place the barbacoa in a microwave-safe dish. Add a little broth and cover it with a lid. Heat in short bursts, stirring in between, until warmed through. This method helps keep it juicy and tasty. In this post, we explored making delicious barbacoa. We covered main ingredients, spices, and steps from prep to serving. You learned tips to avoid common mistakes and how to store leftovers. Finally, we discussed variations in meat and spice levels. Remember, this dish is more than just food; it’s about sharing and enjoying with others. With these steps, you can make barbacoa that impresses everyone around your table. Enjoy your cooking adventure!$

Flavorful Instant Pot Beef Barbacoa

A delicious and spicy beef barbacoa recipe made in the Instant Pot, perfect for tacos.

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Prep Time 20

Cook Time 1 5

Total Time 1 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck roast, cut into large chunks
1 tablespoon olive oil
1 whole onion, quartered
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1 cup beef broth
1 quarter cup apple cider vinegar
2 leaves bay leaves
to taste salt and pepper
for serving fresh cilantro
for garnish lime wedges
for serving corn tortillas

Instructions

Turn the Instant Pot to the sauté mode and add olive oil. Once hot, add the chunks of beef chuck roast in batches, searing until browned on all sides. Remove the browned beef and set aside.
In the same pot, add the quartered onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle in the ground cumin, dried oregano, smoked paprika, and chipotle powder. Stir for about 30 seconds to toast the spices.
Pour in the beef broth and apple cider vinegar, scraping the bottom of the pot to lift any browned bits.
Return the seared beef to the pot along with the bay leaves. Seal the lid and set the Instant Pot to cook on high pressure for 65 minutes.
Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 20 minutes, then quick release the remaining pressure.
Open the lid and remove the bay leaves. Using two forks, shred the beef in the pot, mixing it with the juices for added flavor.
Taste and adjust seasoning with salt and pepper as needed.

Notes

Serve in warm corn tortillas topped with fresh cilantro and lime. Add diced onions and salsa for extra flavor.

Keyword barbacoa, beef, instant pot, tacos