This Instant Pot Barbacoa Beef recipe is extremely good-clean to make within the strain cooker, it’s full of massive flavors, and it’s miles perfect for tacos, burritos, salads, quesadillas and greater!
INGREDIENTS :
CHIPOTLE SAUCE
- 3 chipotle peppers in adobo sauce – (individual peppers in the can – NOT the whole can)
- 2 tsp adobo sauce – (from the can)
- 3 Tbsp lime juice – (fresh is best)
- 1 Tbsp better than bouillon beef base – (optional but recommended)
- 1/3 cup apple cider vinegar
- 5 cloves garlic – roughly chopped
- 3 tsp ground cumin
- 2 tsp oregano – (mexican oregano is amazing if you have it)
- 1/4 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup beef broth – (reduced sodium is best)
BARBACOA
- 4 lb. beef chuck roast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 1 yellow onion – diced
- 4 oz can diced green chiles – drained
- 3 Tbsp tomato paste
- 1 cup beef broth – (reduced sodium is preferred)
- 2 bay leaves
- 1 lime – sliced in half
INSTRUCTIONS :
MAKE CHIPOTLE SAUCE
| 1 | Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside. |
MAKE BEEF BARBACOA
| 1 | 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. |
| 2 | Add vegetable oil to Instant Pot and select “Saute”. 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. |
| 3 | Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft. |
| 4 | 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. |
| 5 | Press “Cancel – or Keep Warm/Cancel”. Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime. |
| 6 | Close lid securely and make sure the valve is set to “sealing”. Select “Manual” or “Pressure Cook” and adjust the +/- button until it reads 60 minutes. |
| 7 | When finished cooking, carefully turn the valve to “venting” for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves. |
| 8 | Remove beef pieces to a large bowl and shred, discarding any purely fat parts. |
| 9 | Toss shredded beef with as much of the cooking liquid as you’d like. |
TO THICKEN SAUCE
| 1 | 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 “saute”. |
| 2 | Cook for several minutes, stirring often, until thickened to your tastes. |
| 3 | Toss shredded beef with as much of the thickened sauce as you’d like. |
TO CRISP THE EDGES
| 1 | Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position. |
| 2 | Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking. |
Source recipes: thechunkychef.com
