Creators
Diane Davidson
Description
This Beef Barbacoa recipe, made in an Instant Pot, features tender, flavorful beef seasoned with spices and herbs, perfect for tacos or served over rice for a delicious meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Fat/Oil | 4/5 tbsp | of choice |
Onion | 4/5 | sliced |
Tomato Paste | 1 3/5 tbsp | |
Garlic | 3 1/5 | cloves |
Chuck Roast | 2 2/5 lb | beef, cubed in 2 inch pieces |
Salt | 4/5 pinch | huge pinch, approximately 1 scant tbsp for a pinch |
Water | 4/5 cup | or bone broth |
Cinnamon Stick | 1 3/5 | |
Ground Clove | 2/5 tsp | |
Bay Leaf | 1 3/5 | |
Cumin | 2 tbsp | |
Dried Oregano | 4/5 tbsp | |
Chipotle Chiles | 1 3/5 | in adobo sauce |
Dried Guajillo Chile | 4/5 | seeded and chopped, or 1 tbsp chile powder |
Dried Ancho Chile | 4/5 | seeded and chopped, or 1 tbsp chile powder |
Honey | 4/5 tbsp | |
Apple Cider Vinegar | 1 1/5 tbsp | or white vinegar, according to your tastes |
Fish Sauce | 4/5 | big splash |
PREPARATION
- Turn Instant Pot onto “Saute” and add fat of choice and onion slices. Cook for 5 minutes, then add tomato paste and cook for 2 minutes.
- Add all other ingredients and stir. Seal lid and turn on Meat/Stew setting for 35 minutes.
- Once cooked, remove cinnamon sticks & bay leaves & shred with two forks.
- Will last in fridge all week and also freezes beautifully.
Time: 15 minutes active. 45 minutes total