recipe.exchange

Beef Barbacoa

@arecipe.bsky.social

Chuck roast braised with chipotle, vinegar and warm spices until it shreds into a smoky, deeply savory filling for tacos, bowls or burritos.

Prep 00:15
Cook 01:15
Total 01:30
Yield 10

Ingredients

  • 3-4 pounds boneless beef chuck roast
  • kosher salt, (enough to generously coat meat)
  • freshly ground black pepper (enough to generously coat meat)
  • 2 ½ tablespoons oil, (divided)
  • 1 medium onion, (diced)
  • 6 cloves garlic, (minced)
  • 1 cup beer, broth, or water
  • 1/4 cup apple cider vinegar
  • 1 lime, (juiced)
  • 4 chipotle peppers in adobo sauce, (diced)
  • 1 tablespoon ancho chili powder* ((or regular chili powder))
  • 1 tablespoon regular chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano ((Mexican oregano preferred))
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • for serving: chopped cilantro, diced onions, warm tortillas, and lime wedges

Instructions

  1. 1
    Cut the beef into large chunks and season generously with salt and pepper.
  2. 2
    Brown the beef in oil in batches in a pressure cooker; set aside.
  3. 3
    Cook the onion until softened, then add the garlic for a minute.
  4. 4
    Add beer or broth, vinegar, lime juice, chipotles, chili powders, cumin, oregano, cloves and bay leaves; stir.
  5. 5
    Return the beef, seal, and pressure-cook on high 60 minutes.
  6. 6
    Let the pressure release naturally 10 minutes, then shred the meat and season to taste.
Category
Dinner
Cuisine
Mexican

Dietary Information

Gluten Free

Recipe Attribution

Isabel Eats
isabeleats.com/pressure-cooker-barbacoa-beef/