Barbacoa-braised shredded beef
This barbacoa shredded beef was inspired by the popular traditional Mexican style dish, but uses beef roast instead of beef cheek. A chuck roast or tri-tip work equally well. This flavorful and easy dish has plenty of lime juice, chipotles, and a special spice blend from @creativketocook‘s Select Savory Seasonings (if you don’t have that, the ingredients for the blend are also below).
The recipe below includes both slow cooker and electric pressure cooker (Instant Pot or other) methods!
INGREDIENTS
3-4 pounds beef chuck roast or arm roast (or tri-tip)
3 cloves garlic
2 chipotle peppers in adobo sauce
1/2 cup beef stock
(I used 1 cube beef bullion with 1/2 cup water)
16 ounces tomatillo salsa (optional, it’s what I like)
4 ounces diced canned green chilies
1/4 cup fresh lime juice (or juice from 2 small or 1 large lime)
3 tablespoons apple cider vinegar
salt & pepper to taste
cilantro and/or green onions/scallions for serving
2 tablespoons Barbacoa Rub from Select Savory Seasonings
–OR–
2-3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1/4 teaspoon ground cloves
DIRECTIONS
Mince the garlic and cut the beef into 2-inch chunks (I par-freeze my beef to slice it much more easily).
Next combine all the ingredients into your slow cooker crock, or pressure cooker pot, and toss gently to combine, using a large spoon or tongs.
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Slow cooker cook method:
Cover and cook 6 to 8 hours on LOW, or on HIGH for 3-4 hours until beef falls apart easily when pressed with a fork or spoon. I ran mine on high in my Rival Crock Pot for 5 hours, so your time may vary.
Instant Pot/Electric pressure cook method:
Close lid securely and set vent to seal, then on manual pressure setting, add 60 minutes of cook time.
Once done, carefully turn the vent to quick release and wait until all steam has released.
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Remove the lid, then shred the beef into bite-sized pieces and stir the pieces back into the juices to soak up more flavor, let sit about 10-15 more minutes on the warm setting.
Remove and discard the bay leaves, if using. Serve the barbacoa beef with tongs or a slotted spoon and top with cilantro and/or green onions as desired.
Makes many servings, depending on what you would like to use them for…tacos, salads, soups, low-carb burrito bowls, and more.
I ate mine in a bowl with sour cream, salsa, and onions.
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