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RECIPE
16 INGREDIENTS6 STEPS1HR 50MIN

Instant Pot Barbacoa Tacos

5.0
3 Ratings

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Meiko and The Dish

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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.

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1HR 50MIN
Total Time

Meiko and The Dish

Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Barbacoa

2 lb
Boneless Chuck Roast , chopped
2 cups
Water

Marinade

2
Guajillo Chiles
stem and seeds removed
or Ancho Chiles
1/2
Medium  Onion
5 cloves
1 Tbsp
1/2 Tbsp
Ground Cumin
1/2 cup
Distilled White Vinegar
1 cup
Water

For Assembly

2
Avocados , sliced
for garnish
(optional)
1/2 bunch
Fresh Cilantro , chopped
for garnish
(optional)
1/2
Onion , chopped
for garnish
(optional)

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Nutrition Per Serving

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CALORIES
523
FAT
27.3 g
PROTEIN
33.1 g
CARBS
36.5 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. </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.

Cooking Instructions

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Step 1
Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chile (2) and toast for 15 seconds on each side.
Step 2
Add Onion (1/2) and Garlic (5 clove), cook, until slightly charred, about 3 minutes each side.
Step 3
In a blender add the guajillo, onion, garlic, Dried Oregano (1 teaspoon), Bay Leaf (2), Kosher Salt (3 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Ground Cumin (2 teaspoon), Distilled White Vinegar (1/2 cup), and Water (1 cup). Blitz on high for 1 minute.
Step 4
Add Boneless Chuck Roast (2 pound), Water (2 cup), 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 6
Serve barbacoa with Yellow Corn Tortilla (16) and garnish with Avocado (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).

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Nutrition Per Serving
Calories
523
% Daily Value*
Fat
27.3 g
35%
Saturated Fat
8.9 g
44%
Trans Fat
1.0 g
--
Cholesterol
104.3 mg
35%
Carbohydrates
36.5 g
13%
Fiber
6.9 g
25%
Sugars
1.3 g
--
Protein
33.1 g
66%
Sodium
1381.8 mg
60%
Vitamin D
0.2 µg
1%
Calcium
247.2 mg
19%
Iron
4.7 mg
26%
Potassium
860.3 mg
18%
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