Barbacoa is a Mexican shredded beef. It can be eaten in a taco, salad, over rice, as a sandwich, or many more possibilities. The Instant Pot makes it easy to get the perfect consistency. The beef practically falls apart with just two forks. I will be eating the barbacoa as a taco with a salad on the side.
- Cubed Beef
- Vegetable Oil
- Yellow Onion
- Beef Broth
- Chipotles in Adobo
- Apple Cider Vinegar
- Bay Leaves
This recipe is very simple. Most of the recipes I do I like to just throw in the ingredients and go without all of the stress of measurements.
I used frozen beef because I didn’t have time to thaw it, but fresh will work too. Start by sautéing it in the instant pot with vegetable oil. Next, sauté the onion and garlic. Add the beef broth and scrape up the browned bits from the beef on the bottom. Add all of the seasonings and the chipotles in adobo(I used 3 of them). The original recipe called for clove me but I never have cloves so I used cinnamon. I used the juice from 2 limes and about 2 TBSP of vinegar. I used 3 small bay leaves.
Add the beef back in and set the time to 1 hour. After the hour is up press the quick release and wait until the pressure is completely released.
Shred the mixture with 2 forks and enjoy!