Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
This dish is so worth all the time and effort! I discovered this recipe a few weeks ago. I am so excited to share this with you today. Oh, man, you are so in for a treat!
Ingredients:
CHIPOTLE SAUCE
2 teaspoons adobo sauce (from the can)
3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)
5 cloves garlic roughly chopped
3 teaspoons ground cumin
1/3 c apple cider vinegar
3 tablespoons lime juice (fresh is best)
1 tablespoon better than bouillon beef base (optional but recommended)
2 teaspoons oregano (Mexican oregano is amazing if you have it)
1/2 c beef broth (reduced sodium is best)
1/4 teaspoon ground allspice
1 teaspoon kosher salt
1 teaspoon black pepper
BARBACOA
1 c beef broth (reduced sodium is preferred)
4 pounds beef chuck roast
1 c beef broth (reduced sodium is preferred)
2 bay leaves
1 lime sliced in half
1 yellow onion diced
4 ounces of can diced green chiles drained
3 tablespoons tomato paste
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions:
For the Chipotle Sauce:
In a food processor, add all the ingredients for the chipotle sauce, then pulse until well blended.
For the Beef Barbacoa:
Discard any excess fat from the roast.
Slice the roast into 8-even pieces.
Sprinkle salt and pepper over the meat slices and rub each until well coated.
Press the “Sauté” button on the Instant Pot.
Add vegetable oil and allow it to become hot.
Add the beef and cook for about a minute until brown.
Remove the meat slices from the pot onto a clean plate.
Add the onion into the pot and sauté until translucent.
Add 1 cup of beef broth, then scrape the bottom of the pot to get the brown bits.
Add the green chiles, bay leaves, and tomato paste. Cook for a few minutes.
Press the “Cancel” button, then put the meat slices back to the pot as well as the sauce. Stir until well mixed.
Add the lime slices on top.
Seal the pot and press the “Pressure Cook” button and cook for an hour. Do a quick release, then discard the bay leaves.
Remove the meat slices from the pot, then use two forks to shred them into small pieces.
Put the shredded meat back into the pot and stir until well combined with the sauce.
For the Chicken Sauce:
Add 3 tablespoons of water and 2 tablespoons of cornstarch into a mixing bowl. Stir until well blended.
Pour the mixture into the pot and stir until well mixed.
Press the “Sauté” button on the Instant Pot and cook for a couple of minutes until the texture of the sauce becomes thick. Make sure to stir from time to time.
Serve and enjoy!
Notes:
For crispier edges:
Line with foil on a baking sheet.
Prepare the broiler and preheat to high.
Scatter the shredded meat onto the prepared baking sheet.
Place them inside the preheated broiler and broil until crispy.
Serve with the sauce. Enjoy!
Ingredients
- CHIPOTLE SAUCE
- 2 teaspoons adobo sauce (from the can)
- 3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)
- 5 cloves garlic roughly chopped
- 3 teaspoons ground cumin
- 1/3 c apple cider vinegar
- 3 tablespoons lime juice (fresh is best)
- 1 tablespoon better than bouillon beef base (optional but recommended)
- 2 teaspoons oregano (Mexican oregano is amazing if you have it)
- 1/2 c beef broth (reduced sodium is best)
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- BARBACOA
- 1 c beef broth (reduced sodium is preferred)
- 4 pounds beef chuck roast
- 1 c beef broth (reduced sodium is preferred)
- 2 bay leaves
- 1 lime sliced in half
- 1 yellow onion diced
- 4 ounces of can diced green chiles drained
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
For the Chipotle Sauce:
In a food processor, add all the ingredients for the chipotle sauce, then pulse until well blended.
For the Beef Barbacoa:
Discard any excess fat from the roast.
Slice the roast into 8-even pieces.
Sprinkle salt and pepper over the meat slices and rub each until well coated.
Press the “Sauté” button on the Instant Pot.
Add vegetable oil and allow it to become hot.
Add the beef and cook for about a minute until brown.
Remove the meat slices from the pot onto a clean plate.
Add the onion into the pot and sauté until translucent.
Add 1 cup of beef broth, then scrape the bottom of the pot to get the brown bits.
Add the green chiles, bay leaves, and tomato paste. Cook for a few minutes.
Press the “Cancel” button, then put the meat slices back to the pot as well as the sauce. Stir until well mixed.
Add the lime slices on top.
Seal the pot and press the “Pressure Cook” button and cook for an hour. Do a quick release, then discard the bay leaves.
Remove the meat slices from the pot, then use two forks to shred them into small pieces.
Put the shredded meat back into the pot and stir until well combined with the sauce.
For the Chicken Sauce:
Add 3 tablespoons of water and 2 tablespoons of cornstarch into a mixing bowl. Stir until well blended.
Pour the mixture into the pot and stir until well mixed.
Press the “Sauté” button on the Instant Pot and cook for a couple of minutes until the texture of the sauce becomes thick. Make sure to stir from time to time.
Serve and enjoy!
Notes
For crispier edges: Line with foil on a baking sheet. Prepare the broiler and preheat to high. Scatter the shredded meat onto the prepared baking sheet. Place them inside the preheated broiler and broil until crispy. Serve with the sauce. Enjoy!
