Beef Barbacoa

Such a simple and flavorful barbacoa recipe! You can make this in the Instant Pot or a slow cooker. Use this Mexican shredded beef as a filling for tacos or burritos.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 1 35

Servings servings

Calories 480kcal

Author Karly Campbell

Ingredients

3 pounds chuck roast
2 tablespoons avocado oil
1/2 cup salsa verde
1/2 sweet onion
3 chipotle peppers in adobo sauce more or less, to taste
2 cloves garlic
2 tablespoons cumin
2 teaspoons salt
2 teaspoons black pepper
1/2 cup beef broth
2 tablespoons fresh cilantro chopped

Instructions

Add the salsa verde, onion, chipotle peppers, garlic, cumin, salt, and pepper to a food processor or blender and process until smooth. Set aside.
Cut the chuck roast into 2 inches pieces.
Turn the Instant Pot to saute and wait for the pan to heat. Once hot, add the oil and let heat.
When the oil is hot, add the chuck roast and sear, stirring occasionally to brown all sides.
Add the broth the Instant Pot and scrape up any browned bits from the bottom of the pot. Pour the salsa verde mixture over the top and turn to manual pressure.
Close the lid and set to sealing.
Cook on high pressure for 35 minutes. Let pressure release naturally, about 20 minutes.
Remove the meat from the Instant Pot and shred with forks.
Sprinkle with cilantro before serving.

Video

Notes

Crockpot: To make this in a slow cooker, sear the beef on the stove in a heavy bottomed pot. Add to a slow cooker along with the sauce as directed above. Cook on high for 5-6 hours or low for 8-9 hours, until the meat is easily shred with a fork.

Spice: The chipotle peppers are quite spicy so feel free to reduce them if you like. We find that you need to season a little more aggressively with food in the Instant Pot, so don't find 3 to be too spicy here. We reduce to 2 for the slow cooker.

Nutrition