Oh my goodness, where do I even begin with this barbacoa beef? This isn’t just a recipe; it’s a hug in a bowl, a flavor explosion that transports you straight to a cozy family gathering, even on a Tuesday night. I swear, the aroma that fills your kitchen while this cooks is pure magic – rich, smoky, and utterly intoxicating. It takes me right back to my grandma’s kitchen, where slow-cooked, tender meats were always the star of the show. She had this way of making everything feel special, and this barbacoa beef recipe definitely carries on that tradition. If you’ve ever loved the tender perfection of a good slow-cooked pulled pork or the deep, complex flavors of a hearty chili, you’re going to fall head over heels for this. It’s got that same comforting, deeply satisfying vibe, but with a uniquely vibrant, slightly tangy, and incredibly savory profile that just begs to be savored. Trust me, once you make this, it’ll be on your regular rotation, especially on those nights when you need something spectacular with minimal fuss. Your family will thank you!
What is Barbacoa Beef?
So, what exactly is barbacoa beef? At its heart, it’s a traditional method of slow-cooking meat until it’s unbelievably tender, falling apart with just a gentle nudge. Originating from Mexico, true barbacoa was historically cooked in a pit dug in the ground, often with agave leaves, resulting in this incredibly smoky, moist, and deeply flavorful meat. Think of it as the ultimate slow-cooked BBQ, but with a distinct Mexican flair. This isn’t your average pot roast, though it shares that luscious tenderness. It’s essentially succulent beef, typically a chuck roast, braised for hours in a rich, aromatic liquid that’s packed with a blend of dried chilies, spices, garlic, onion, and a touch of acidity from vinegar or lime juice. The result is a profoundly savory, slightly spicy, and wonderfully tangy shredded beef that’s absolutely bursting with flavor. It’s perfect for everything from street tacos to hearty burritos, and it’s a dish that truly embodies comfort food at its finest.
Why you’ll love this recipe?
There are so many reasons why this barbacoa beef recipe has earned a permanent spot in my kitchen, and why I just know you’ll adore it too. What I love most about this is just how unbelievably delicious it is. Every single bite of this barbacoa beef is a symphony of flavors – smoky, savory, with a gentle hum of spice and a bright tang that cuts through the richness. It’s seriously restaurant-quality, but you made it yourself! Then there’s the simplicity factor. Don’t let the incredible depth of flavor fool you; making this is surprisingly easy. Most of the work is hands-off, letting your slow cooker or Instant Pot do the heavy lifting while you go about your day. It’s a lifesaver on busy weekdays, making you feel like a culinary wizard without all the stress. I always do this when I know I have a hectic afternoon ahead!
Another huge win? It’s incredibly cost-efficient. We’re talking about using an affordable cut of beef, like a chuck roast, which transforms into something luxurious with just a little time and love. You get so much bang for your buck, stretching a single roast into several meals for the whole family. And speaking of meals, the versatility of this barbacoa beef is just unmatched. We’re talking tacos, burritos, quesadillas, loaded nachos, salads, rice bowls, even just a spoonful straight from the pot (don’t tell anyone, but I do this all the time!). It’s like having a culinary chameleon in your fridge, ready to adapt to whatever craving hits. My kids actually ask for this all the time, which, as any parent knows, is the highest compliment. If you love dishes like my slow cooker shredded chicken or even a really good beef stew, you’ll find a new favorite here. This one truly stands out because of its unique spice blend and the way it brings such vibrant, authentic Mexican flavors right into your home. It’s comfort, flavor, and convenience, all wrapped up in one magnificent dish.
How do I make Barbacoa Beef?
Quick Overview
Making this barbacoa beef is truly a journey from simple ingredients to a show-stopping meal, and honestly, it’s far less intimidating than you might think. We’re essentially going to infuse a humble chuck roast with an incredible marinade, then let it slow-cook until it’s spoon-tender. The magic really happens during that long, gentle simmer, as all those amazing chili and spice flavors meld together and completely transform the beef. The beauty of this method is how forgiving it is; it’s practically impossible to mess up, and it’s designed to fit into your busy life. You just need a bit of prep time, then the cooker takes over. The end result is a mountain of incredibly juicy, flavorful, shredded beef ready for anything you can dream up. It’s an absolute game-changer for meal prep or feeding a crowd!
Ingredients
For the Star of the Show (the Beef):
- 3-4 pounds boneless beef chuck roast: Look for a good quality roast with some marbling; it’ll contribute to the incredible tenderness and flavor. I usually grab one that’s a bit thicker, it just seems to shred better.
- 2 tablespoons olive oil: For searing the beef, which locks in so much flavor.
- Salt and freshly ground black pepper: To generously season the beef before searing. Don’t be shy here!
For the Flavor Bomb Marinade:
- 4-5 dried guajillo chilies: Stemmed and seeded. These are mild, fruity, and fundamental to barbacoa flavor.
- 2-3 dried ancho chilies: Stemmed and seeded. Anchos add a deeper, smoky, slightly sweet note.
- 1-2 dried chipotle chilies (optional, for heat): Stemmed and seeded. If you like a little kick, these are fantastic. My husband loves the extra heat, but I sometimes skip them for the kids.
- 1 large white onion: Roughly chopped, for a sweet and pungent base.
- 6-8 cloves garlic: Peeled. Because you can never have too much garlic, right?
- 1/2 cup apple cider vinegar: This is CRUCIAL for that signature tang and for tenderizing the beef.
- 1/4 cup lime juice: Freshly squeezed is best, truly!
- 1 tablespoon ground cumin: Earthy warmth, essential!
- 1 teaspoon dried oregano (Mexican oregano if you can find it!): Adds a beautiful floral note.
- 1/2 teaspoon ground cloves: Just a tiny touch for depth and complexity. Trust me on this one.
- 1/4 teaspoon cayenne pepper (optional, for extra heat): For those who truly love a fiery bite.
- 1/2 cup beef broth or water: To help blend the marinade and add moisture.
- 2-3 bay leaves: For simmering, they impart a wonderful aroma.
For Serving (My Favorites!):
- Warm tortillas (corn or flour)
- Chopped fresh cilantro
- Diced white onion
- Salsa verde or your favorite salsa
- Sliced avocado or guacamole
- Cotija cheese (crumbled)
- Pickled red onions (a game-changer!)
Barbacoa Beef Recipe Card
The most tender, flavorful barbacoa beef, perfect for tacos, burritos, or bowls. Slow-cooked to perfection with a rich, aromatic chili marinade.
Ingredients
For the Barbacoa
- 3-4 lbs boneless beef chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 4-5 dried guajillo chilies, stemmed, seeded
- 2-3 dried ancho chilies, stemmed, seeded
- 1-2 dried chipotle chilies (optional), stemmed, seeded
- 1 large white onion, roughly chopped
- 6-8 cloves garlic, peeled
- 1/2 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup beef broth or water
- 2-3 bay leaves
Instructions
- Prep the Chilies: Toast guajillo, ancho, and chipotle chilies in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them! Place toasted chilies in a heatproof bowl and cover with boiling water. Let them rehydrate for 15-20 minutes until softened.
- Prep the Beef: While chilies rehydrate, trim any excess large chunks of fat from the chuck roast, but leave some marbling for flavor. Cut the beef into 2-3 large chunks. Pat them very dry with paper towels and season generously all over with salt and freshly ground black pepper.
- Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chunks on all sides until deeply browned, about 3-4 minutes per side. This step is SO worth it for flavor! Remove the beef from the pan and set aside.
- Blend the Marinade: Drain the rehydrated chilies, reserving about 1/4 cup of the soaking liquid. In a blender, combine the drained chilies, chopped onion, garlic cloves, apple cider vinegar, lime juice, cumin, oregano, ground cloves, cayenne pepper (if using), and beef broth (or reserved chili liquid). Blend until completely smooth. If it’s too thick, add a little more beef broth or water until it reaches a pourable consistency.
- Combine & Cook: Place the seared beef chunks into your slow cooker or Instant Pot. Pour the blended barbacoa marinade over the beef, ensuring it’s well coated. Add the bay leaves.
- Slow Cook: For a slow cooker, cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is incredibly tender and easily shreds with a fork. For an Instant Pot, cook on high pressure for 60 minutes, then allow a natural pressure release for at least 15 minutes before quick releasing any remaining pressure.
- Shred the Beef: Carefully remove the cooked beef from the pot and transfer it to a large cutting board or shallow dish. Discard the bay leaves. Using two forks, shred the beef into bite-sized pieces. It should literally fall apart!
- Finish: Return the shredded barbacoa beef to the pot with the cooking liquid. Stir to combine, ensuring the beef is thoroughly coated in all those delicious juices. Taste and adjust seasoning if needed (a little more salt or lime juice can really make it sing).
- Serve: Serve hot with your favorite accompaniments!
Notes
- For a spicier barbacoa: Add more chipotle chilies or a pinch of cayenne pepper to the marinade.
- For a richer flavor: After shredding the beef, skim off any excess fat from the cooking liquid before returning the beef to it.
- Freezer friendly: This barbacoa beef freezes beautifully! See storage tips below.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our cooking vessel ready for this amazing barbacoa beef. If you’re using a slow cooker, plug it in and set it to low or high, giving it a little time to warm up. Think of it like preheating your oven! If you’re going the Instant Pot route, make sure it’s clean and ready to go. For searing the beef (which I absolutely recommend for incredible depth of flavor!), grab a heavy-bottomed skillet or a Dutch oven. Place it over medium-high heat with your olive oil so it can get nice and hot. This initial ‘prep’ sets the stage for everything that follows. While the pan heats, take your chuck roast out of the fridge and pat it really, really dry with paper towels. This helps ensure a beautiful sear and not just steamed beef – a crucial little trick I learned early on!
Step 2: Mix Dry Ingredients
Now, let’s get those foundational flavors for our barbacoa beef ready! While your chilies are rehydrating (they’re doing their thing in that hot water, right?), it’s time to prep the dry spice blend that will form the backbone of our marinade. This isn’t just about throwing spices in; it’s about making sure they’re ready to unleash their full aromatic power. Measure out your ground cumin, dried oregano (Mexican oregano, if you snagged it, makes a noticeable difference!), and that tiny, crucial pinch of ground cloves. If you’re like my husband and love a little extra kick, grab your cayenne pepper now too. Give these a quick mix in a small bowl. This dry mix will join forces with the wet ingredients to create a truly magical flavor base for your barbacoa beef, making sure every single shred is infused with deliciousness.
Step 3: Mix Wet Ingredients
Alright, with our dry spices sorted, it’s time to build the liquid heart of our barbacoa beef marinade! This is where all those rehydrated chilies really get to shine. Once your guajillo, ancho, and chipotle chilies (if using) are wonderfully soft and pliable, drain them, but hold onto about a quarter cup of that soaking liquid – it’s pure gold for blending. Pop the drained chilies into your blender, along with the roughly chopped white onion and all those glorious garlic cloves. Now for the tang: add the apple cider vinegar and fresh lime juice. The acidity here isn’t just for flavor; it helps tenderize the meat beautifully. Finish it off with your beef broth or water, and that reserved chili liquid if you need a little extra help to get things moving. Blend until it’s incredibly smooth. This vibrant, aromatic paste is what makes our barbacoa beef so utterly unforgettable.
Step 4: Combine
This is where the magic really starts for our barbacoa beef! You’ve got your beautifully seared beef, sizzling with that caramelized crust, and that vibrant, aromatic marinade waiting in the blender. Carefully place the seared beef chunks into the slow cooker or Instant Pot. Now, pour that smooth, rich chili marinade all over the beef. Make sure every piece is generously coated. You want that deep, complex flavor to penetrate every fiber of the meat as it cooks. Give it a gentle stir to ensure everything is nestled in there perfectly. This combination of perfectly seared beef and a thoughtfully blended marinade is the secret to getting that deep, authentic flavor in every bite of your finished barbacoa beef. Don’t worry if it looks like a lot of liquid; it’s all going to work together to create the most tender, flavorful beef you’ve ever had!
Step 5: Prepare Filling
Okay, so barbacoa beef doesn’t exactly have a “filling” in the traditional sense, but this step is all about making sure our slow cooker is perfectly prepped to infuse maximum flavor into the meat! Once the beef chunks are nestled in the pot and completely smothered in that glorious chili marinade, it’s time to add a few final aromatic touches that will truly elevate the dish during its long, slow cook. This is where those bay leaves come in. Tuck them strategically into the liquid around the beef. They’ll release a subtle, herbaceous note that adds another layer of complexity to the barbacoa beef, without overpowering the star flavors. Think of it as preparing the internal “filling” of the cooking environment itself, ensuring every element is contributing to the final, mouthwatering result. This small addition makes a surprisingly big difference in the overall richness of the barbacoa beef.
Step 6: Layer & Swirl
While we’re not exactly layering a cake or swirling a batter here, this step is all about ensuring our barbacoa beef gets the absolute best, most even cook and flavor distribution. With the beef nestled comfortably in your slow cooker or Instant Pot, and the rich marinade poured over it, take a moment to ensure the liquid mostly covers the meat. If it looks a little sparse, you can add a splash more beef broth or water – just enough to submerge most of the beef without completely drowning it. I always give the pot a gentle little “swirl” (or a careful shake) just to make sure the marinade settles around all the beef chunks and the bay leaves are tucked in nicely. This visual check ensures that every piece of barbacoa beef will be equally immersed in that incredible flavor bath, guaranteeing uniform tenderness and maximum taste infusion. It’s a quiet moment of anticipation before the slow cooker takes over the heavy lifting!
Step 7: Bake
Now, for the glorious “bake” – or, as we call it for barbacoa beef, the slow-cooking magic! This is where patience truly pays off. If you’re using a slow cooker, cover it, set it to LOW, and let it work its wonders for 7-8 hours. If you’re in a bit more of a hurry, you can cook it on HIGH for 4-5 hours, but I swear, that low and slow method gives you the most unbelievably tender barbacoa beef. For Instant Pot users, simply secure the lid, set it to high pressure for 60 minutes, then let it do a natural pressure release for at least 15 minutes before carefully releasing any remaining pressure. Whichever method you choose, resist the urge to peek! Every time you lift the lid, you lose precious heat and moisture. Trust the process. You’ll know it’s perfectly done when the beef easily shreds with just a fork; it should literally fall apart. The aroma alone will tell you it’s almost time for a feast!
Step 8: Cool & Glaze
The cooking is done, and your kitchen smells absolutely divine from the barbacoa beef! Now for a crucial, often overlooked, step: the cooling and ‘glazing’ process. Carefully remove the incredibly tender beef chunks from the pot and transfer them to a large cutting board or a shallow dish. Discard those used bay leaves – they’ve done their job. Using two forks, gently shred the beef. It should be so tender that it practically falls apart on its own. While the beef is cooling slightly, it’s not really a glaze we’re after, but rather, returning that shredded goodness right back into the pot with all those intensely flavorful cooking juices. This allows the beef to soak up even more of that rich, concentrated sauce, effectively ‘glazing’ each strand with magnificent flavor and keeping it incredibly moist. This ensures your barbacoa beef is juicy, perfectly seasoned, and ready for its starring role in whatever delicious creation you have planned. This step really makes all the difference in moisture and taste!
Step 9: Slice & Serve
And there you have it – your absolutely perfect barbacoa beef, ready for its grand debut! After you’ve shredded the beef and let it swim back in those glorious juices, it’s officially ready to be served. The beauty of this dish is its versatility. For classic barbacoa tacos, warm up some corn or flour tortillas (I love charring mine slightly over an open flame for extra flavor!). Pile on a generous amount of that tender barbacoa beef, then let everyone customize their own with fresh cilantro, diced white onion, a squeeze of lime, a dollop of salsa, or a sprinkle of cotija cheese. My personal favorite is adding a spoonful of pickled red onions – the tang cuts through the richness beautifully. This isn’t just about slicing; it’s about presenting a feast! You can also serve it in big, hearty bowls over rice, tucked into burritos, or as the star of loaded nachos. The key is to serve it warm and let those incredible flavors shine. Enjoy every single succulent bite!
What to Serve It With
Honestly, the real fun with this barbacoa beef begins when you decide how to serve it. Its incredible versatility means it can adapt to almost any mealtime or craving! It’s one of those dishes that just keeps on giving.
For Breakfast: Okay, maybe not traditional, but hear me out! Leftover barbacoa beef makes the most incredible breakfast burritos or huevos rancheros. Just imagine a scramble with some of this flavorful beef, a little cheese, and maybe some avocado. Serve it with a strong, dark roast coffee, and you’ve got a morning meal that’ll keep you going until dinner. My family loves it in a breakfast quesadilla with a fried egg on top – surprisingly delicious!
For Brunch: This is where barbacoa beef really shines for a relaxed, celebratory meal. Picture a build-your-own barbacoa taco bar! Lay out warm tortillas, your tender beef, and a spread of toppings: fresh cilantro, diced white onion, crumbled cotija cheese, pickled red onions (a non-negotiable for me!), sliced radishes, creamy avocado or guacamole, and a couple of different salsas. A vibrant agua fresca or a pitcher of margaritas (for the adults, of course!) would complete the spread. It’s elegant, interactive, and always a crowd-pleaser.
As a Main Course (Lunch or Dinner): This is probably its most natural home. Beyond tacos and burritos, try barbacoa beef in hearty burrito bowls over cilantro-lime rice, topped with black beans, corn salsa, and a drizzle of crema. It’s also fantastic as a filling for quesadillas, crispy taquitos, or even as the star of loaded nachos on game day. For a lighter option, pile it over a big green salad with a zesty vinaigrette. It’s truly incredible how many different ways you can enjoy this one dish; it never gets boring! We often just serve it with a side of refried beans and Mexican rice for a complete, comforting meal.
For Cozy Snacks: When you’re craving something savory and comforting, a small bowl of barbacoa beef with a side of tortilla chips for dipping is just perfect. Or, a quick mini quesadilla with some melty cheese. It’s like a warm hug on a plate, ideal for those evenings curled up on the couch. Trust me, you’ll find yourself sneaking bites throughout the day!
Top Tips for Perfecting Your Barbacoa Beef
I’ve made this barbacoa beef so many times that I’ve picked up a few little tricks along the way that can really take it from “great” to “absolutely incredible.” These are the insights I wish someone had shared with me when I first started making it, little nuggets of wisdom that make a big difference.
Beef Cut Choice: Don’t skimp on the beef! While chuck roast is our go-to for its beautiful marbling and affordability, make sure you’re getting a good quality cut. Look for one with decent fat marbling throughout, as this melts down during the slow cooking, keeping the barbacoa beef incredibly moist and flavorful. I always trim any really large, hard chunks of fat, but leave the smaller, well-integrated fat; it’s key for that succulent texture. Trust me, it’s worth the extra minute of prep.
Chili Selection & Preparation: The chilies are the heart and soul of barbacoa beef. Don’t be afraid to experiment a little! Guajillo and ancho chilies are non-negotiable for their rich, earthy, and fruity flavors. If you want a bit more heat, add a chipotle or two. Make sure to toast them briefly in a dry skillet before rehydrating – this awakens their essential oils and deepens their flavor significantly. Just watch them closely; burnt chilies are bitter chilies! And don’t toss that chili soaking water immediately; it’s perfect for thinning your marinade if needed.
Marinade Depth: The blending of the marinade is critical. You want it absolutely silky smooth, so all those flavors can really infuse the beef. Use a good blender and don’t be afraid to add a little extra beef broth or that reserved chili soaking liquid to get the right consistency. A thick, chunky marinade won’t distribute as evenly. Also, don’t skimp on the apple cider vinegar and lime juice; they provide that essential tang that balances the richness of the barbacoa beef and helps tenderize the meat.
Searing Secrets: This is my favorite tip for adding an incredible layer of flavor. Before it even touches the slow cooker, sear your beef chunks on all sides in a hot skillet until they’re deeply browned. This creates a rich, caramelized crust that adds so much depth – it’s called the Maillard reaction, and it’s pure magic. I learned this trick after years of making slow-cooked meats, and it never fails to make the barbacoa beef taste even more robust.
Low and Slow for Tenderness: Resist the urge to rush it! The “low and slow” method in a slow cooker (7-8 hours on low) is truly the secret to getting that fall-apart, melt-in-your-mouth barbacoa beef. While high heat works in a pinch, the longer, gentler cook allows the collagen in the beef to slowly break down, resulting in unparalleled tenderness. My grandma always said, “Good things take time,” and she was absolutely right about this!
Shredding Wisdom: Once the beef is cooked, remove it from the liquid before shredding. This makes it easier to handle. Then, return all that glorious shredded barbacoa beef *back* into the cooking liquid. Stir it all together. This ensures every single strand is coated in that rich, flavorful sauce, keeping it incredibly moist and juicy. I always do this, and it prevents the beef from drying out, even if you’re saving some for later.
Flavor Adjustments at the End: Don’t be afraid to taste and adjust your barbacoa beef once it’s shredded and back in the liquid. Sometimes, it needs a little extra squeeze of fresh lime juice to brighten it up, or a pinch more salt to make all the flavors sing. You are the chef, after all! This is perfect when you’re looking for that last pop of flavor.
Storing and Reheating Tips
One of the best things about making a big batch of this barbacoa beef is how wonderfully it stores. It’s perfect for meal prepping, ensuring you have delicious, ready-to-eat meals throughout the week without extra effort. I always make a double batch for this very reason!
Room Temperature: If you’re planning to serve it within an hour or two, you can keep the barbacoa beef, still in its cooking liquid, covered on the counter. Make sure it’s in a well-sealed container or the slow cooker pot itself, and give it a stir every now and then to keep it warm and juicy. However, for longer storage, you really need to get it into the fridge quickly to maintain freshness and safety.
Refrigerator Storage: This barbacoa beef holds up beautifully in the fridge. Transfer the shredded beef and all of its flavorful cooking liquid into an airtight container. The liquid is key to keeping the beef moist and flavorful! It will stay fresh and absolutely delicious for up to 3-4 days. I find that the flavors actually deepen a bit overnight, making it even better the next day. It’s a game-changer for quick lunches or easy weeknight dinners.
Freezer Instructions: This recipe is a freezer superstar! Once the barbacoa beef has cooled completely, pack it, along with a generous amount of the cooking liquid, into freezer-safe bags or airtight containers. I usually portion it out into amounts that make sense for a single meal for my family. Squeeze out as much air as possible from the bags to prevent freezer burn. It will keep wonderfully in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer it to the refrigerator to thaw overnight. This one’s a lifesaver on busy nights when you need something quick and delicious!
Reheating Methods:
- Stovetop: My preferred method for reheating barbacoa beef. Place the beef and its liquid in a saucepan over medium-low heat. Stir occasionally until it’s heated through. The liquid will keep it from drying out and really revive those amazing flavors.
- Microwave: If you’re short on time, this works too! Place a single serving in a microwave-safe bowl with some of the liquid. Cover loosely and heat in 1-minute intervals, stirring in between, until piping hot.
- Oven: For larger batches, place the beef and liquid in an oven-safe dish, cover it tightly with foil, and bake at 300°F (150°C) for 20-30 minutes, or until heated through. This method is great for keeping the beef tender and juicy.
Frequently Asked Questions
Final Thoughts
And there you have it, my friends! This barbacoa beef recipe isn’t just another dish; it’s a labor of love, a delicious adventure, and a guaranteed crowd-pleaser that will fill your home with the most incredible aromas. There’s something truly special about taking simple ingredients and transforming them into something so deeply flavorful and tender. It’s the kind of meal that brings everyone to the kitchen, asking “What smells so good?!” The fact that it’s surprisingly easy, incredibly versatile, and budget-friendly just makes it even better. I’ve made this countless times, and it never fails to impress, whether it’s a casual weeknight dinner or a festive gathering. If you loved this recipe, you might also enjoy exploring my recipes for homemade carnitas or even a hearty chili con carne – they share that same comforting, slow-cooked magic. I truly hope you give this barbacoa beef a try and make it your own. Please, please come back and tell me how yours turns out, or share any variations you come up with in the comments below! Happy cooking!
barbacoa beef
Ingredients
Main Ingredients
- 5 cloves garlic
- 0.5 medium onion chopped
- 1 lime lime juice freshly squeezed
- 3 tablespoons canned chipotle in adobo sauce adjust to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 0.5 teaspoon ground cloves
- 1 cup water
- 3 pounds beef eye of round or bottom round roast all fat trimmed, cut into 3-inch pieces
- 2.5 teaspoons kosher salt divided
- black pepper to taste
- 1 teaspoon olive oil
- 3 bay leaves bay leaves
Instructions
Preparation Steps
- Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves, and water in a blender and puree until smooth.
- Trim all fat off meat and cut into 3-inch pieces. Season with 2 teaspoons kosher salt and black pepper. Heat pressure cooker on high (use sauté button for Instant Pot). When hot, add olive oil and brown meat in batches on all sides, about 5 minutes.
- Add the pureed sauce from the blender and bay leaves to the browned meat. Cover and cook on high pressure until meat is tender and easily shreds with forks, about 1 hour. (Instant Pot recommended cook time is 65 minutes.) Natural release.
- Remove meat and shred with forks. Reserve cooking liquid, discard bay leaves. Return shredded meat to pot, add 0.5 teaspoon kosher salt, 0.5 teaspoon cumin, and 1.5 cups reserved liquid. Stir well and heat through.
