Name: Instant Pot Barbacoa Tacos
Total time: PT6600.0S
Yield: 6
Ingredients: 2 Guajillo Chile; 1/2 Onion; 5 clove Garlic; 1 teaspoon Dried Oregano; 2 Bay Leaf; 3 teaspoon Kosher Salt; 1 1/2 teaspoon Ground Black Pepper; 2 teaspoon Ground Cumin; 1/2 cup Distilled White Vinegar; 1 cup Water; 2 pound Boneless Chuck Roast; 2 cup Water; 16 Yellow Corn Tortilla; 2 Avocado; 1/2 bunch Fresh Cilantro; 1/2 Onion

Instant Pot Barbacoa Tacos

Recipe

5.0

3 ratings

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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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/

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.

1HR 50MINS

Total Time

$4.46

Cost Per Serving

Ingredients

Servings

us / metric

Barbacoa

2 lb

Boneless Chuck Roast, chopped

2 cups

Water

Marinade

Guajillo Chiles

stem and seeds removed

or Ancho Chiles

1/2

Medium Onion

5 cloves

1 tsp

1 Tbsp

2 tsp

2 tsp

Ground Cumin

1/2 cup

Distilled White Vinegar

1 cup

Water

For Assembly

Yellow Corn Tortillas

Avocados, sliced

for garnish

optional

1/2 bunch

Fresh Cilantro, chopped

for garnish

optional

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

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.