Beef Barbacoa Tacos
Barbacoa is typically made out of tougher cuts of meat that require long, slow cooking times. A quicker method is to toss it into the InstantPot and you'll have pull-apart meat in 45 mins versus hours of low and slow. Either way, dinner is on its set-it-and-forget-it way.
This type of beef tacos is loaded with tender, meaty steak bites that's swimming in rich flavors of cumin and chili seasonings, garlic and lime. Whether served in tacos, enchiladas, or on its own, beef barbacoa is a juicy and flavorful preparation of shredded beef.
What you'll need: Serves 4
2 pounds beef tips/steak bites, or pork shoulder
1 small yellow onion, diced
4 garlic cloves, minced
1/2 lime, juiced (about 2 Tbl)
1 tsp cumin
1 tsp chili powder
1 tsp taco seasoning
1/2 tsp oregano
1/2 tsp adobo seasoning, or other all purpose seasoning
2 bay leaves
2 Tbl apple cider vinegar
1/2 cup water, or beef broth
salt and pepper all sides of meat
2 Tbsp olive oil for cooking
Optional toppings:
Mexican crema (sour cream)
Queso fresco cheese crumbles
lettuce
tomato
jalapeño
avocado
more lime juice
Serve with:
tortillas (flour, almond, corn, etc.)
Mexican rice
cauliflower rice
How to make it:
Dice up the onion and mince the garlic. Set the InstantPot to Sauté and cook down the onions in a couple tablespoons of olive oil.
While that's cooking, liberally salt and pepper the meat. Sprinkle on all of the dry seasonings and toss until fully coated.
When the onions are just about translucent, add in the minced garlic and stir around for about 30 seconds. Add in the beef and let it brown for a couple minutes on each side.
Pour in the water or beef broth, apple cider vinegar and lime juice; then toss in the bay leaves.
Hit Cancel, then Stew/Meat and adjust the time to 45 minutes. (If necessary, adjust the time to the recommended times per your machine.) Move the knob on the lid to Sealing.
When done, release the pressure by moving the knob from Sealing to Venting with a spatula - that steam is hot! When the pin drops, you can unlock and open the lid.
The meat should fall apart with a pinch of a tongs, but if not, pull apart with two forks.
Serve hot and enjoy!
If you're using a crockpot, toss all of the ingredients in and give a good stir. Close the lid and allow to cook on low for 6-8 hours, or high for 4-6. Easy as that.
Enjoy!