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Instant Pot Barbacoa Tacos

16 INGREDIENTS • 6 STEPS • 1HR 50MINS

Instant Pot Barbacoa Tacos

Recipe

5.0

3 ratings
Editor's Choice
Editor's Choice
These tacos capture the essence of a traditional barbacoa taco. Since goat meat is a little harder to find I love to use a chuck roast to make these amazing tacos.
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These tacos capture the essence of a traditional barbacoa taco. Since goat meat is a little harder to find I love to use a chuck roast to make these amazing tacos.
author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/

1HR 50MINS

Total Time

$4.46

Cost Per Serving

Ingredients

Servings
6
us / metric
Barbacoa
Boneless Chuck Roast
905 g
Boneless Chuck Roast, chopped
Water
480 mL
Water
Marinade
Guajillo Chile
2
Guajillo Chiles
stem and seeds removed
or Ancho Chiles
Onion
1/2
Medium Onion
Garlic
5 cloves
Garlic
Dried Oregano
1 tsp
Dried Oregano
Bay Leaf
2
Bay Leaves
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Ground Cumin
2 tsp
Ground Cumin
Distilled White Vinegar
120 mL
Distilled White Vinegar
Water
240 mL
Water
For Assembly
Yellow Corn Tortilla
16
Yellow Corn Tortillas
Avocado
2
Avocados, sliced
for garnish
optional
Fresh Cilantro
1/2 bunch
Fresh Cilantro, chopped
for garnish
optional
Onion
1/2
Onion, chopped
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
517
Fat
27.3 g
Protein
33.1 g
Carbs
35.4 g
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author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.
https://meikoandthedish.com/

Author's Notes

Guajillo chiles can be located in the Latin or spices section of the grocery store. If you cannot find any substitute with 10 oz. red enchilada sauce.

If you don’t have an instant pot, you can cook the barbacoa in a 375-degree oven. Cover with plastic wrap then foil, for 1 hour and 20 minutes. The plastic wrap will trap the steam and make the beef tender. It will also keep the foil from seeping into your food.

Cooking Instructions

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step 1
Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chiles (2) and toast for 15 seconds on each side.
step 1 Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chiles (2) and toast for 15 seconds on each side.
step 2
Add Onion (1/2) and Garlic (5 cloves), cook, until slightly charred, about 3 minutes each side.
step 2 Add Onion (1/2) and Garlic (5 cloves), cook, until slightly charred, about 3 minutes each side.
step 3
In a blender add the guajillo, onion, garlic, Dried Oregano (1 tsp), Bay Leaves (2), Kosher Salt (1 Tbsp), Ground Black Pepper (1 tsp), Ground Cumin (2 tsp), Distilled White Vinegar (120 mL), and Water (240 mL). Blitz on high for 1 minute.
step 3 In a blender add the guajillo, onion, garlic, Dried Oregano (1 tsp), Bay Leaves (2), Kosher Salt (1 Tbsp), Ground Black Pepper (1 tsp), Ground Cumin (2 tsp), Distilled White Vinegar (120 mL), and Water (240 mL). Blitz on high for 1 minute.
step 4
Add Boneless Chuck Roast (905 g), Water (480 mL), and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
step 4 Add Boneless Chuck Roast (905 g), Water (480 mL), and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
step 5
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.
step 5 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.
step 6
Serve barbacoa with Yellow Corn Tortillas (16) and garnish with Avocados (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).
step 6 Serve barbacoa with Yellow Corn Tortillas (16) and garnish with Avocados (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).
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