BeefDinnerInfluencer Recipe

Barbacoa Beef

By Jenna Edwards

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6 Servings

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1 Hour 30 Minutes

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Moderate

A rustic brown plate with shredded barbacoa topped with chopped onions and cilantro, served alongside Mexican rice, pinto beans, and a creamy corn salad.
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Recipe Details

Cours: Dinner, Main Course

Difficulté: Moderate

Temps de préparation: 10 minutes

Temps de cuisson: 1 hour 20 minutes

Durée totale: 1 Hour 30 Minutes

Technique de cuisson: Sauté, Pressure Cook

Cuisine: Mexican-Inspired

Régime: Gluten-Free

Rendement: 6 Servings

Ingredients

  • ¼ medium yellow onion
  • 5 garlic cloves
  • 2 medium tomatoes
  • 2 dried guajillo chiles, stemmed and seeded
  • 9 dried ancho chiles, stemmed and seeded
  • 2 ½ lbs. beef chuck roast, cut into large chunks
  • 2 tbsp. salt, plus more to taste
  • 4-5 cups water
  • 1 tbsp. ground black pepper
  • 3 bay leaves
  • ½ tbsp. chicken bouillon
  • 1 tsp. ground cumin
  • 1 tap (small pinch) ground clove
  • 1 tbsp. apple cider vinegar (or white vinegar)
  • ⅛ cup dark beer
  • ½ tbsp. dried Mexican oregano (optional), for topping

This Barbacoa is rich, smoky, and tender with layers of chile flavor. Using the Instant Pot® RIO™ Mini, dried guajillo and ancho chiles are rehydrated and blended into a velvety sauce with added spices then pressure cooked with beef until it falls apart perfectly. Serve it in tacos, burritos, or bowls for a deeply flavorful dinner in a fraction of the traditional cooking time.

INSTRUCTIONS

  1. Preheat the inner pot for 2 minutes on Sauté, More/High. Add the onion, garlic, and tomatoes. Cook until lightly charred, about 3-4 minutes. Transfer to a blender. 
  2. In a dry skillet, toast the guajillo and ancho chiles until fragrant, about 30 seconds per side. Place in the blender with the onion, garlic, and tomatoes. Cover with hot water and soak for 10-15 minutes until softened. 
  3. Blend the softened chiles, aromatics, and soaking liquid until smooth. 
  4. Set the Instant Pot® to Sauté, More/High. Season the beef chunks with salt and pepper. Add the beef and sear until browned on all sides, about 2-3 minutes per side
  5. Strain the blended sauce through a fine-mesh strainer into the pot. Rinse the blender with about 4 cups of water and add to the pot. Stir in the bay leaves, chicken bouillon, ground clove, cumin, vinegar, and dark beer. 
  6. Secure the lid. Pressure Cook on High for 80 minutes
  7. When the time is up, let the pressure release naturally
  8. Remove the beef, shred with two forks, and return to the sauce. Adjust salt to taste and serve. 

À propos du chef

Jenna Edwards

Jenna Edwards

Jenna Edwards is a home cook and food content creator who shares easy, everyday recipes made to fit real life. What started as a way to simplify her own weekly meal prep has grown into a community of people who find joy in cooking along with her. Known for her approachable style and focus on realistic, repeatable meals, Jenna creates recipes that make home cooking feel doable for everyone. She’s passionate about showing that you don’t need fancy skills or ingredients to make something delicious at home.

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