If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.
This was a recipe request I was glad to make inspired by Chipotle’s. In my opinion, this Barbacoa beef is better than Chipotle! I serve this over cilantro lime rice (I make it with brown rice too) and top it with corn salsa, a must (extra calories of course)! These would also make great beef tacos, enjoy!! If beef is not your thing, check out more Instant Pot recipes here.
Seems like everyone bought an Instant Pot (affil link) last week on Amazon Prime Day. I got mine last Christmas, but I’ve been using my stove top pressure cooker for years and love it because it cuts down the cooking time in half. This recipe was originally written for a conventional pressure cooker, but I just updated it for both! If you don’t have a pressure cooker, you can still make this in a Dutch oven cooked on low a few hours or even in the slow cooker.
One thing I should mention, 2 tablespoons of chipotle peppers will be mild in heat, 4 tablespoons will be very spicy, use your judgment depending on how hot you like your food.
How To Make Barbacoa Beef
Barbacoa Beef (Pressure Cooker or Instant Pot)
- 5 cloves garlic
- 1/2 medium onion
- 1 lime, juice
- 2-4 tbsp chiptoles in adobo sauce, to taste
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1/2 tsp ground cloves
- 1 cup water
- 3 lbs beef eye of round or bottom round roast, all fat trimmed
- 2 1/2 teaspoons kosher salt
- black pepper
- 1 tsp oil
- 3 bay leaves
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.