Instant Pot Barbacoa Beef
Ingredients:
3 lbs. boneless chuck roast, trimmed of fat and cut into 2-inch cubes
Juice of 2 limes
1/2 cup cilantro, chopped
3 bay leaves
For the sauce:
10-12 dried Guajillo or Chipotle peppers, seeded
1/4 cup chili powder (California or New Mexico)
2 Tablespoons apple cider vinegar
4-6 garlic cloves
2 Roma tomatoes, chopped
1 Tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon Mexican oregano
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon black pepper
3 Tablespoons olive oil, divided
Juice of 2 limes
1/2 cup cilantro, chopped
3 bay leaves
For the sauce:
10-12 dried Guajillo or Chipotle peppers, seeded
1/4 cup chili powder (California or New Mexico)
2 Tablespoons apple cider vinegar
4-6 garlic cloves
2 Roma tomatoes, chopped
1 Tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon Mexican oregano
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon black pepper
3 Tablespoons olive oil, divided
Directions:
In a medium saucepan, cover the dried peppers with enough water to cover the dried pods. Bring to a boil and simmer uncovered for 30 minutes. Add water as needed to prevent scorching or drying out.
In a food processor or blender, add the chili powder and add 1-1/2 cups of the boiling water from the peppers. Cover with lid and let it steep while you prepare the other ingredients.
Add the vinegar, cocoa powder, chopped tomatoes, garlic, brown sugar, salt, oregano, cumin, cinnamon, black pepper, and allspice. Add peppers to taste (they're hot), and more of the hot pepper water if you need to thin it to the consistency of ketchup. Process until smooth.
Heat 1 Tablespoon of olive oil in a hot skillet or dutch oven over medium high heat. CAREFULLY pour in the puree and bring to a boil. Reduce to a simmer and cook for 20 minutes, uncovered.
Set your instant pot to SAUTE and brown the cubes of chuck. This is not an essential step, but putting a little sear on the meat adds a lot of flavor.
Add the sauce and the bay leaves. Set the instant pot to manual on HIGH PRESSURE for 60 minutes. Release the steam when the timer beeps and shred it with two forks. Add lime juice and cilantro. Serve on flour or corn tortillas with your favorite toppings.
In a food processor or blender, add the chili powder and add 1-1/2 cups of the boiling water from the peppers. Cover with lid and let it steep while you prepare the other ingredients.
Add the vinegar, cocoa powder, chopped tomatoes, garlic, brown sugar, salt, oregano, cumin, cinnamon, black pepper, and allspice. Add peppers to taste (they're hot), and more of the hot pepper water if you need to thin it to the consistency of ketchup. Process until smooth.
Heat 1 Tablespoon of olive oil in a hot skillet or dutch oven over medium high heat. CAREFULLY pour in the puree and bring to a boil. Reduce to a simmer and cook for 20 minutes, uncovered.
Set your instant pot to SAUTE and brown the cubes of chuck. This is not an essential step, but putting a little sear on the meat adds a lot of flavor.
Add the sauce and the bay leaves. Set the instant pot to manual on HIGH PRESSURE for 60 minutes. Release the steam when the timer beeps and shred it with two forks. Add lime juice and cilantro. Serve on flour or corn tortillas with your favorite toppings.
Notes:
The best cocoa powder is Guittard dutch process rouge. That's just a fact.
The sauce is a cross between adobo and mole. Both and neither. Get over it.
The beef really sucks up the spices. I left the peppers out of the sauce to accommodate Carol's more-sensitive palate, and the barbacoa was beautifully balanced. But feel free to add way too much spice. I don't care.
If you do not have any apple cider vinegar, go to the store and get some. Do you live in the Soviet Union in 1975? Sheesh.
The sauce is a cross between adobo and mole. Both and neither. Get over it.
The beef really sucks up the spices. I left the peppers out of the sauce to accommodate Carol's more-sensitive palate, and the barbacoa was beautifully balanced. But feel free to add way too much spice. I don't care.
If you do not have any apple cider vinegar, go to the store and get some. Do you live in the Soviet Union in 1975? Sheesh.