***BARBACOA BEEF*** was created by TheBean_TheLeaf
** BARBACOA BEEF **
Last week we gave you a wonderful recipe for Mexican Chicken Tinga to use in tacos, burritos, etc. People really enjoyed that recipe so we decided this week to follow it up with a Beef Barbicoa recipe. Since we don't have a pit to cook ours in as is traditionally done in Mexico, we're giving you directions for your Slow Cooker or Instant Pot, both of which produce an incredibly tender and flavorful beef to use for tacos, burritos, quesadillas, salads etc.
• 2/3 cup beer or beef broth (I have found cooking with
beer adds additional flavor)
• 4 cloves garlic
• 2 chipotles in adobo sauce (or more, to taste)
• 1 small white onion, peeled and roughly chopped
• 1 (4-ounce) can chopped green chiles
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon The Bean & The Leaf ground cumin
• 1 tablespoon dried The Bean & The Leaf Mexican
oregano (or regular oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp The Bean & The Leaf ground cloves
• 1 tablespoon olive oil
• 3 pounds beef chuck roast* (fat trimmed), cut into 2-
• 3 The Bean & The Leaf Organic bay leaves
1. Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
2. Press the “Sauté” setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
3. Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
4. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
5. Remove the lid, and discard the bay leaves.
6. Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
7. Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
* Feel free to use any cut of beef that you prefer here.
**If you would like to make this in the slow cooker, you can slow cook everything for 4-5 hours on high, or 8 hours on low, until the beef is tender and shreds easily with a fork.