Instant Pot Barbacoa Beef Tacos

Serves 8 to 10

When we lived in Fort Pierce, there was an awesome taco restaurant, Antojitos Mexicanos, that served up THE best authentic tacos. The corn tortillas were made fresh, the meat simmered for hours, and the homemade salsa (green or red) came hot or hotter. I typically ordered the barbacoa or carnitas tacos, and this recipe is my take on the former. The best part about this recipe? You can make the beef in the Instant Pot. Don’t have an Instant Pot? That’s okay. I’ve also provided instructions on how to make it in a slow cooker. Top these babies with Pickled Red Onions (see my previous post or use sliced red onion if you’d rather), crumbled cotija cheese, fresh cilantro, avocado, and a squeeze of lime, and you’ve got yourself a taco party.

Ingredients

3 lb. boneless beef chuck

1 Tbsp. olive oil

1 cup beef broth

1/4 cup apple cider vinegar

2 Tbsp. fresh lime juice

3 cloves garlic, minced

1 Tbsp. finely chopped chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from can

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 tsp. salt

1/2 tsp. freshly ground pepper

2 bay leaves

Corn tortillas

Toppings: fresh cilantro leaves, Pickled Red Onions, crumbled cotija cheese, sliced avocado, lime wedges

Instructions

In a 6-qt. Instant Pot, turn to the Sauté setting and heat until hot. Cut the beef into large pieces. Add oil to the Instant pot, and brown beef, in batches, on all sides. Remove from pot.

Meanwhile, combine the beef broth, vinegar, lime juice, garlic, chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Add to the drippings in the pot, and stir with a wooden spoon, breaking up any browned bits on the bottom.

Return the beef to the cooker and add the bay leaves. Secure the lid, and turn to the Manual setting at High Pressure. Set the timer for 1 hour, and 15 minutes. Use the Quick Release method after the beef is done. Remove and discard the bay leaves. Shred the meat with two forks.

Char the tortillas using a gas burner, or warm them. To serve, divide the meat evenly between the tortillas and top with desired toppings.

To Make in a Slow Cooker: Brown the beef in hot oil in a large Dutch oven or skillet; deglaze with the beef broth mixture. Transfer the beef, beef broth mixture, and bay leaves to a 6-qt. slow cooker. Cover and cook on LOW 8 to 10 hours, or until the beef is tender.