Years ago, readers requested that I create a barbacoa beef recipe inspired by Chipotle’s, which I originally made in my conventional pressure cooker but eventually rewrote for the Instant Pot. In my opinion, mine is even better than Chipotle’s! I serve this burrito-bowl-style over cilantro lime rice and top it with corn salsa – a must! If beef is not your thing, check out this Slow Cooked Sweet Barbacoa Pork, Instant Pot Pork Carnitas, or my other Instant Pot recipes.
What is beef barbacoa?
Authentic beef barbacoa is made from beef, goat, or lamb, braised slowly until tender with chipotles and spices, and shredded for tacos, burritos, and more. You can really use any large, tough cut of meat for barbacoa. I recommend a beef eye of round or bottom round roast, which I cook much faster in the Instant Pot.
What is beef barbacoa made of?
Garlic and Onion: You’ll need five cloves of garlic and half an onion for the sauce. Lime: Juice one lime. Chipotles in Adobo Sauce: Two tablespoons of chipotle peppers will be mild, and four tablespoons will be very spicy. Use your judgment depending on how hot you like your food. Spices: Ground cumin, oregano, and cloves and bay leaves Water: Blend one cup of water with the other ingredients to make the sauce. Beef: Trim the fat off three pounds of beef eye of round or bottom round roast. Seasoning: Salt and Pepper
How To Make Barbacoa Beef
Sauce: Blend the garlic, onion, lime juice, cumin, oregano, chipotles, cloves, and water until smooth. Meat Prep: Trim the fat off the beef, cut it into three-inch pieces, and season with two teaspoons of salt and black pepper. Brown the meat on all sides in the Instant Pot using the Sauté button. Pressure Cook the Beef: Add the sauce and bay leaves to the pot and cover the Instant Pot. Cook it on high pressure for about one hour (I cooked mine for 65 minutes) and do a natural release. The meat should be tender and easy to shred. Serve: Transfer the meat to a dish and shred it with two forks. Discard the bay leaves, and pour the liquid into another container. Return the shredded beef to the pot, and add a half teaspoon of salt and cumin and one and a half cups of the reserved liquid. Stove: If you don’t have an Instant Pot, you can cook the barbacoa on the stove. Simmer it on low for at least four hours, adding more water as needed to make sure it doesn’t dry out. Slow Cooker Beef Barbacoa: To make this barbacoa recipe in the crockpot, follow all the directions above, except you will brown the beef in a skillet on the stove. Next, put all the ingredients in the slow cooker and cook on low for eight hours. Then shred the meat and add the remaining seasoning.
What to Serve with Barbacoa
Here are some ideas for serving barbacoa:
Make barbacoa tacos with cilantro and onions in corn tortillas. Wrap the beef in a large flour tortilla with rice, black beans, guacamole, and salsa for a burrito. Serve the beef on top of scrambled eggs or add it to an omelet for breakfast. Top nachos, tostadas, or a taco salad with the meat Serve it as a main dish with black beans, refried beans, or corn-tomato-avocado salad. Keep it low carb and pair it with this Mexican zucchini or cauliflower rice. Make a barbacoa burrito bowl with cilantro lime rice (I make it with brown rice, too), corn salsa, and avocado. Use meat as a filling for pupusas.
How to Freeze
Barbacoa freezes well. Store it in an airtight container in the fridge for up to four days or freezer for up to three months. Thaw the meat overnight and reheat it in the microwave.
Variations and Tips
Liquid: Swap water for beef broth. Beef: You can also use a chuck roast. Pork: Substitute beef for boneless pork shoulder blade roast or pork loin roast. Hot Peppers: If you don’t have chipotles in adobo, sub them with jalapeñ Keep the seeds and ribs in if you want a spicy dish. Serving a crowd? Double all the ingredients and cook it for the same amount of time. Instant Pot Tip: To avoid getting a burn alert, deglaze the pan with one or two tablespoons of water after browning the meat. Also, after browning, turn off the sauté function while adding the other ingredients to prevent the pot from getting too hot.
More Beef Recipes You’ll Love
Bisteces a la Mexicana (Mexican-Style Beef Stew) Instant Pot Braised Beef Carne Guisada (Latin Beef Stew) Slow Cooker French Dip Sandwich Braised Brisket with Potatoes and Carrots
