Tender, shredded beef barbacoa made in the Instant Pot with a smoky chipotle-adobo marinade, served on warm corn tortillas with salsa and Cotija cheese.
Ingredients
- 60 ml Apple cider vinegar
- 30 ml Fresh lime juice
- 3 cloves Garlic cloves
- 1 piece Chipotle pepper in adobo sauce
- 5 g Ground cumin
- 4 g Dried oregano
- 6 g Salt
- 1 g Black pepper
- 0.5 g Ground cloves
- 30 ml Vegetable oil
- 1134 g Boneless beef chuck roast
- 120 ml Low-sodium chicken broth
- 2 leaves Bay leaves
- as needed Small corn tortillas (6-inch)
- to taste Salsa or pico de gallo
- to taste Cotija cheese
Method
- Make the marinade: in a medium bowl, whisk together the cider vinegar, lime juice, minced garlic, chopped chipotle chili, ground cumin, dried oregano, salt, black pepper, and ground cloves until well combined. Set aside.
- Turn on the Instant Pot and select the Saute function on the highest heat setting ("More"). Add the vegetable oil and let heat for 3 minutes until the inner pot is shimmering hot.
- Add the beef pieces in a single layer and sear uncovered for 8 minutes total, turning every 2 minutes to brown evenly on all sides.
- Pour the prepared marinade and chicken broth over the browned beef, then add the bay leaves. Scrape up any browned bits from the bottom of the pot with a wooden spatula for 1 minute.
- Close and lock the Instant Pot lid. Set the steam release valve to "Sealing", press Cancel, then select Manual or Pressure Cook on High Pressure for 60 minutes to tenderize the chuck roast thoroughly.
- When the cooking cycle finishes, let the pressure release naturally for 15 minutes, then quick release any remaining steam before carefully opening the lid.
- Discard the bay leaves. Transfer the beef to a cutting board using tongs and shred with two forks for 3 minutes.
- Return the shredded beef to the pot to toss in the warm cooking juices for 2 minutes.
- Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, about 3 minutes total for the batch, until soft and pliable.
- Fill each warm tortilla with shredded barbacoa beef, top with salsa or pico de gallo, sprinkle with crumbled Cotija cheese, and serve immediately.
Nutrition
Per serving
- Energy
- 413.9 kcal
- Protein
- 43.67 g
- Carbohydrate
- 10.31 g
- Fat
- 22.09 g
- Fibre
- 1.14 g
- Calcium
- 132.07 mg
- Iron
- 1.09 mg
- Magnesium
- 20.26 mg