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RECIPE
16 INGREDIENTS 6 STEPS 1hr 50min

Instant Pot Barbacoa Tacos

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.
Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Instant Pot Barbacoa Tacos Recipe | SideChef
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.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
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.
https://meikoandthedish.com/
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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.
https://meikoandthedish.com/
1hr 50min
Total Time
$4.46
Cost Per Serving

Ingredients

Servings
6
US / METRIC

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
1/2 Tbsp
Ground Cumin
1/2 cup
Distilled White Vinegar
1 cup
Water

For Assembly

2
Avocados , sliced
for garnish
(optional)
1/2 bunch
for garnish
(optional)
1/2
Onion , chopped
for garnish
(optional)
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
518
FAT
27.3 g
PROTEIN
32.9 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. </br>
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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 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 (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , Distilled White Vinegar (1/2 cup) , and Water (1 cup) . Blitz on high for 1 minute.
Step 4
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.
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) .

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Nutrition Per Serving
Calories
518
% Daily Value*
Fat
27.3 g
35%
Saturated Fat
8.9 g
44%
Trans Fat
1.0 g
--
Cholesterol
104.3 mg
35%
Carbohydrates
35.4 g
13%
Fiber
6.8 g
24%
Sugars
1.3 g
--
Protein
32.9 g
66%
Sodium
1381.3 mg
60%
Vitamin D
0.2 µg
1%
Calcium
241.1 mg
19%
Iron
4.6 mg
26%
Potassium
846.9 mg
18%
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