Description
A rich and flavorful barbacoa recipe made easy in a pressure cooker, perfect for tacos or burritos.
Ingredients
Scale
- 4 pounds Beef chuck roast (cut into 3-inch chunks)
- 1 Yellow onion (diced)
- 3 to 4 Chipotles in adobo sauce (finely diced)
- 5 cloves Garlic (minced)
- 1/4 cup Fresh lime juice
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Ground cumin
- 1/2 tablespoon Dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1/4 teaspoon Ground cloves
- 3/4 cup Beef stock
- 3 Bay leaves
Instructions
- Prepare the ingredients: Start by cutting the beef chuck roast into 3-inch chunks. Dice the yellow onion and finely chop the chipotles in adobo sauce. Mince the garlic.
- Season the beef: In a large bowl, mix the ground cumin, dried oregano, kosher salt, black pepper, and ground cloves. Rub this spice mixture over the beef chunks until well coated.
- Sauté the onion and garlic: Set the pressure cooker to the sauté function. Add a little oil, then toss in the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Add the beef: Add the seasoned beef chunks to the pressure cooker. Sear them for about 5-7 minutes, turning occasionally to brown all sides.
- Mix in remaining ingredients: Once the beef is browned, add the chipotles, lime juice, apple cider vinegar, and beef stock. Stir in the bay leaves.
- Pressure cook the barbacoa: Close the lid of the pressure cooker and set it to high pressure for 60 minutes. Make sure the pressure valve is sealed.
- Release pressure: When the cooking time is done, allow the pressure to release naturally for about 15 minutes, then turn the valve to quick release to let out any remaining steam.
- Shred the beef: Open the lid and use a fork to shred the beef inside the cooker. It should be tender and fall apart easily.
- Serve: Serve the barbacoa in tacos, burritos, or over rice. Store any leftovers in an airtight container in the fridge.
Notes
Allow the pressure to release naturally for better tenderness. Browning the meat enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 100mg