Instant Pot Barbacoa Beef Street Tacos Recipes

INSTANT POT BARBACOA BEEF

Steps:

• 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.
• 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.
• 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".
• 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.
• Remove the lid, and discard the bay leaves.
• 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.
• Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

INSTANT POT® BARBACOA BEEF STREET TACOS

Steps:

• Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat oil in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes on second side until browned. Select CANCEL. Return beef to insert.
• Add orange juice, garlic, seasoning mix (from taco kit), pepper flakes and salt to beef in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Shred beef; toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
• Meanwhile, in 1-quart saucepan, heat onions and vinegar to boiling over high heat. Remove from heat, and let stand 10 minutes. Drain and transfer pickled onions to small bowl. Cover and refrigerate until ready to serve. Discard cooking liquid.
• Heat tortillas (from taco kit) as directed on package. Top each tortilla with shredded beef, then top with pickled onions, verde sauce (from taco kit), queso fresco and cilantro. Serve with lime wedges.

INSTANT POT BEEF BARBACOA TACOS

Steps:

• Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
• Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
• Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
• Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

INSTANT POT BARBACOA TACOS

Steps:

• Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chile (2) and toast for 15 seconds on each side.
• Add Onion (1/2) and Garlic (5 clove), cook, until slightly charred, about 3 minutes each side.
• In a blender add the guajillo, onion, garlic, Dried Oregano (1 teaspoon), Bay Leaf (2), Kosher Salt (3 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Ground Cumin (2 teaspoon), Distilled White Vinegar (1/2 cup), and Water (1 cup). Blitz on high for 1 minute.
• Add Boneless Chuck Roast (2 pound), Water (2 cup), and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
• After the steam has been released, remove meat and shred with two forks. Optional: Boil the leftover broth until it has reduced to 1-2 cups, about 30 minutes. Use it as a sauce to serve with your tacos.
• Serve barbacoa with Yellow Corn Tortilla (16) and garnish with Avocado (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).

BEEF BARBACOA TACOS

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
• Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
• Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
• Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.