DISCLAIMER: This is just my way of making a traditional favorite originating in the Caribbean many years ago: Barbacoa. Many countries makes this using pork, lamb, beef, or goat. Historically, the meat was marinated in spices and citrus, then cooked for a long time over an open fire, or, wrapped in agave leaves and buried in the ground with hot coals. This Americanized version is much easier!
The level of heat you desire is entirely your choice. With Mexican Barbacoa, guajillo chiles are often used. I chose chipotles and roasted green chiles. I also chose to make it in my Instantpot. My other method of choice is braising it in the oven for several hours. The P/C doesn’t require as much babysitting.
We had tacos, but Barbacoa beef is excellent for any shredded beef application like burritos, enchiladas, taquitos, and so on. Freeze what you don’t use that day.
- 2 – 3 pounds beef chuck roast, excess fat trimmed, cut into 2 inch chunks
- 4 cloves garlic, peeled, thin sliced
- 2 tbsp minced chipotles and adobo sauce
- 1 large Anaheim chile, roasted, skin and seeds removed, rough chop
- 1 medium white onion, peeled, rough chop
- 1/4 cup lime juice
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp Mexican oregano
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups beef stock
- Place all the ingredients in the Instantpot. Stir everything to combine.
- Set Instantpot to High Pressure Cook and cook for 55 minutes. Allow the pressure to release naturally. Then let everything sit on Warm for 1 hour.
- Remove the beef to a bowl. Strain the liquid and reserve. Discard the vegetables.
- When ready to serve, chop the beef to your desired consistency. Use two forks and shred if you want. Place the shredded beef in a bowl and add about 1/2 cup of the cooking liquid. Toss to coat. Taste and reseason if necessary. Serve immediately.