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To create this Instant Pot Barbacoa recipe, a sauce is made from smokey chipotle peppers in Adobo sauce blended with onions, garlic, lime juice, red wine vinegar, cumin, tinned green chilies, tomato paste, and dried oregano. Beef chuck is seasoned, seared, and cooked for 1 hour in the chipotle mixture and beef stock, resulting in a moist and juicy Barbacoa. Next, it's shredded and added back to the juices it was cooked in. Finally, the Barbacoa is added to warm corn tortillas and topped with chopped onions and cilantro. Barbacoa is even better the next day after the meat sits and marinades overnight. Some other ways to use Barbacoa are adding art to burritos, soup, salads, or even eggs and avocado for breakfast. Make a batch for meal prep during the week, or freeze it for a quick meal on a busy day.
What cut of meat is barbacoa?
How is traditional barbacoa cooked?
What sides go with beef barbacoa?
Is barbacoa the same as pulled pork?
Ingredients
- 2 pounds Beef Chuck, trimmed of any excess fat or sinew
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper, ground
- 1 tablespoon Olive Oil
- 1 Chipotle Pepper, tinned, chopped
- 2 teaspoons Adobo Sauce
- 1 Yellow Onion, chopped
- 3 cloves Garlic, chopped
- 2 Limes, juiced
- 1/4 cup Red Wine Vinegar
- 2 teaspoons ground Cumin
- 1 (4oz) tin Green Chilies, chopped
- 2 tablespoons Tomato Paste
- 1 tablespoon Dried Oregano
- 1 cup Beef Stock
- 18 Corn Tortilla Shells, 6 inches
- 1 small White Onion, chopped
- 1/4 cup Cilantro, chopped

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