Learn how to make authentic-tasting barbacoa beef in your Instant Pot or slow cooker!! EASY, tastes BETTER than a restaurant, and is a dinnertime WINNER!!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Beef
Cuisine: Mexican
Keyword: beef barbacoa, how to make barbacoa, instant pot barbacoa, slow cooker barbacoa, what is barbacoa beef
Servings: 8
Calories: 542kcal
Author: Averie Sunshine
Ingredients
¾cupbeef stockMexican beer (Sol, Pacifico, Negro Modelo, etc.), or water
1small/medium white onionpeeled and roughly chopped
4 to 5clovesgarlic
one 4-ounce can diced green chiles
4chipotles in adobo sauceor reduce/increase to taste based on preferred heat level
1 to 2tablespoonsadobo sauceor reduce/increase to taste based on preferred heat level
¼cupfresh lime juice
2tablespoonsapple cider vinegar
1heaping tablespoon ground cumin
1heaping tablespoon dried Mexican oreganoregular oregano may be substituted
2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼teaspoonground cloves
2tablespoonsolive oil
3poundsboneless beef chuck roastfat trimmed, and diced into 2-inch chunks
3or 4 bay leaves
corn tortillaslime juice, cilantro, red onions, avocado, cotija cheese, etc.; for serving
Instructions
To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.
Instant Pot Directions:
Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.
Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.
Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.
After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.
Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
Slow Cooker Directions:
If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.
Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.
Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.
Notes
Beef will keep airtight in the fridge for up to 5 days or in the freezer for up to 1 month.