As I have mentioned before I love tacos. These tacos are no exception. Barbacoa beef is traditionally a slow cooked, incredibly flavorful, cut of beef. It can be used in tacos, burritos, enchiladas, chimichangas, and really anything you want. The dried chilies give the meat a smoky and sweet flavor.
To make these tacos I used my Instant Pot in order to speed up the process. These tacos take about an hour in the Instant Pot or can be left to slow cook all day. I also like to use the Instant Pot for these because I can sear the meat and make the sauce all in the same pot. Doing this helps build a more complex flavor.
After cooking the barbacoa beef I topped each taco with some finely shredded cabbage, thinly sliced fresno chilies and radishes, cotijta cheese, and Cilantro Lime Crema. The combination of all these ingredients make each bite packed with crunch, sweetness, and spice.
These barbacoa beef tacos would go great with your favorite beer or with a cocktail with citrus. Here are a few margaritas and cocktails I have posted previously if you are looking for a recipe.
Instant Pot Barbacoa Beef
Course: MainCuisine: MexicanDifficulty: Easy8
servings20
minutes1
hour1 hr in instant pot or 5-6 hrs in slow cooker.
Ingredients
2 lb 2 Beef Chuck Roast
1/4 C 1/4 Beef Stock
1 1 Yellow Onion (Diced)
4 Cloves 4 Garlic (Minced)
2 T 2 Vegetable Oil
1 T 1 Kosher Salt
2 t 2 Black Pepper (Coarsely ground)
- Chili Paste
2 oz 2 Dried Ancho Peppers
1.5 oz 1.5 Dried Guajillo Chili Peppers
1/3 C 1/3 Beef Stock
5 Cloves 5 Garlic
2 T 2 Vegetable Oil
1 T 1 Coriander Seeds (Toasted and Ground)
1 T 1 Cumin Seeds (Toasted and Ground)
1 T 1 Dried Oregano
1 T 1 Apple Cider Vinegar
- Toppings
Flour or Corn Tortillas (I went with flour and lightly pan fried them before serving)
Red Cabbage
Cotija Cheese
Sliced Jalapenos
Sliced Fresno Chili
Sliced Radish
Directions
- Chili Paste
- Add coriander seeds and cumin seeds to a medium sauté pan and lightly toast over medium heat for 3-5 minutes, be careful not to burn. Add toasted seeds to mortar and pestle, coarsely grind, and set aside.
- Bring a small pot of water to a boil and add in the dried peppers, allow the peppers to rehydrate in the simmering water until they are soft and tender. Remove peppers from the water, remove the seeds and stems, and place into a blender.
- Add the remaining ingredients (beef stock, vegetable oil, garlic cloves, apple cider vinegar, oregano, and the toasted cumin and coriander) to the blender and blend until a smooth paste forms. If the mixture is too think add in a small amount of the water from the peppers until it forms a paste.
- Barbacoa Beef
- Season chuck roast with salt and pepper mixture, you might need more seasoning but this is the ratio to use. (Note - you can season and sear off on the meat while waiting for the peppers to soften.)
- Turn Instant Pot to saute-hi and allow it to come to temp, a countdown timer will start when the pot is hot.
- When pot is ready add in the vegetable oil, then sear the seasoned chuck roast 2-3 minutes per side. Remove roast from pot and set aside.
- Add diced onions to the pot and cook, stirring occasionally, for 3-5 minutes. Add in the garlic and cook for another 30 seconds. Deglaze pot with 1/4 cup of beef stock, be sure to break up anything stuck to bottom of pot because this will add flavor.
- Place the roast back into the pot, then add in the chili paste, and set instant to pressure cook on high for 45 minutes.
- When timer goes off allow pot to slowly release for 15 minutes.
- Remove roast, shred meat, then add it back into the cooking liquid.
- Assemble tacos and top with your favorite toppings.
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