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Instant Pot Barbacoa Tacos

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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Total Time

1hr 50min

5.0

3 Ratings

Author: Meiko and The Dish

Servings:

Ingredients

Barbacoa

•

2 lb

Boneless Chuck Roast , chopped

•

2 cups

Water

Marinade

•

Guajillo Chiles

or Ancho Chiles

•

1/2

Medium Onion

•

5 cloves

Garlic

•

1 tsp

Dried Oregano

•

Bay Leaves

•

1 Tbsp

Kosher Salt

•

1/2 Tbsp

Ground Black Pepper

•

1/2 Tbsp

Ground Cumin

•

1/2 cup

Distilled White Vinegar

•

1 cup

Water

For Assembly

•

Yellow Corn Tortillas

•

Avocados , sliced

(optional)

•

1/2 bunch

Fresh Cilantro , chopped

(optional)

•

1/2

Onion , chopped

(optional)

Cooking Instructions

Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chiles (2) and toast for 15 seconds on each side.

Add Onion (1/2) and Garlic (5 cloves) , cook, until slightly charred, about 3 minutes each side.

In a blender add the guajillo, onion, garlic, Dried Oregano (1 tsp) , Bay Leaves (2) , Kosher Salt (1 Tbsp) , Ground Black Pepper (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , Distilled White Vinegar (1/2 cup) , and Water (1 cup) . Blitz on high for 1 minute.

Add Boneless Chuck Roast (2 lb) , Water (2 cups) , 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 Tortillas (16) and garnish with Avocados (2) , Fresh Cilantro (1/2 bunch) , and Onion (1/2) .

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. </br> </br> 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.

Nutrition Per Serving

CALORIES

518

FAT

27.3 g

PROTEIN

32.9 g

CARBS

35.4 g