Ingredients with Measurements:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 4 chipotle peppers in adobo sauce
- 4 garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. In the Instant Pot, combine beef broth, apple cider vinegar, chipotle peppers, garlic, lime juice, tomato paste, chili powder, cumin, oregano, salt, and black pepper.
2. Add the beef cubes and stir to coat them with the sauce.
3. Close the Instant Pot lid and set the valve to sealing.
4. Cook on high pressure for 60 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
6. Remove the beef from the Instant Pot and shred it with two forks.
7. Return the shredded beef to the Instant Pot and stir to coat it with the sauce.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes
Temperature:
High pressure on Instant Pot
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 7g
Protein: 38g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Chipotle peppers in adobo sauce can be substituted with smoked paprika or cayenne pepper.
Variations:
- Add diced onions and bell peppers to the Instant Pot for added flavor and texture.
- Use the barbacoa beef as a filling for tacos, burritos, or quesadillas.
- Top the barbacoa beef with fresh cilantro, diced tomatoes, and avocado for a colorful and flavorful dish.
Tips and tricks:
- For a deeper flavor, sear the beef cubes in a hot skillet before adding them to the Instant Pot.
- Use leftover barbacoa beef to make a delicious breakfast hash with potatoes and eggs.
- Freeze any leftover barbacoa beef in an airtight container for up to 3 months.
Storage instructions:
Store leftover barbacoa beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the barbacoa beef in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the barbacoa beef in a large bowl or on a platter with tortillas, rice, and beans.
Garnishes:
Fresh cilantro, diced tomatoes, avocado, and lime wedges.
Pairings:
Serve the barbacoa beef with Mexican rice, refried beans, and a side of guacamole.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the beef is tough, cook it for an additional 10-15 minutes on high pressure.
- If the sauce is too thin, simmer it on the sauté function until it thickens.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftover barbacoa beef in the refrigerator within 2 hours of cooking.
Food history:
Barbacoa is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with beef, lamb, or goat that is slow-cooked over an open fire or in a pit until tender and flavorful.
Flavor profiles:
The barbacoa beef is rich, spicy, and smoky, with a hint of sweetness from the apple cider vinegar and lime juice.
Serving suggestions:
Serve the barbacoa beef with warm tortillas, diced onions, and fresh cilantro for a delicious and authentic Mexican meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican