barbacoa beef
This classic Barbacoa Beef recipe features tender shredded beef slow-cooked with chipotle peppers, cumin, cloves, oregano, garlic, and lime juice. Perfect for tacos, bowls, or sandwiches with a smoky and slightly spicy flavor.
Prep
: 10
Total
: 25 minutes
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.
Notes
Serve Barbacoa Beef with warm corn tortillas, fresh cilantro, diced onions, and lime wedges for authentic Mexican flavor. Leftovers make great burrito bowls or tacos.