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For this tasty dish, you need a few key items: - 2 lbs beef chuck roast, cut into large chunks - 1 tablespoon olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 2 tablespoons fresh lime juice - 1 tablespoon apple cider vinegar - 1 cup beef broth - 2 bay leaves - Corn tortillas These ingredients create a hearty flavor base for your tacos. The beef chuck roast gives you tender meat, while the onion and garlic add depth. The right spices make the barbacoa shine. Here’s what you need: - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 teaspoon salt - 1/2 teaspoon black pepper These spices bring warmth and a little kick. Cumin and oregano add earthiness, while smoked paprika gives a nice, smoky touch. Garnishes enhance the tacos’ appeal. Consider these: - Fresh cilantro, chopped - Lime wedges - Sliced radishes (optional, for crunch) Serve the tacos with a sprinkle of cilantro and a squeeze of lime juice. The radishes add a crunchy element that contrasts nicely with the beef. These simple touches make your tacos feel special. {{ingredient_image_1}} Start by setting your Instant Pot to 'Sauté' mode. Add one tablespoon of olive oil and let it heat. Once the oil is hot, add the 2 lbs of beef chuck roast cut into large chunks. Sear the beef for about 5-7 minutes until it gets a nice brown color on all sides. This step adds flavor and locks in the juices. After browning, remove the beef and set it aside on a plate. In the same pot, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes soft. This step builds a great flavor base. Next, add in 4 cloves of minced garlic. Cook the garlic for about 1 minute until it starts to smell amazing. Be careful not to burn it, as burnt garlic can taste bitter. Now, it's time to add the flavor! Return the browned beef to the pot. Pour in 2 tablespoons of fresh lime juice and 1 tablespoon of apple cider vinegar. Sprinkle in 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything well to coat the beef with all these spices. This mixture will create a rich and savory taste that makes the tacos special. To get tender shredded beef, start with a good cut. I prefer beef chuck roast. The fat in the chuck keeps it juicy. Sear the beef well before pressure cooking. This step adds flavor. Pressure cook it for at least 60 minutes. Letting it sit for 15 minutes after cooking helps it become more tender. When shredding, use two forks. Mix the shredded beef back with the cooking juices to keep it moist. Warming tortillas is simple. Use a pan on medium heat. Place the corn tortillas in the pan for about 30 seconds on each side. This makes them soft and pliable. If you want, you can cover them with a clean cloth to keep them warm. Another option is to wrap them in aluminum foil and place them in a warm oven. For a great presentation, serve your tacos on a wooden board or a colorful platter. Layer the shredded beef on warm tortillas. Add fresh cilantro and lime wedges on the side. Consider including sliced radishes for crunch. This adds color and makes the meal more fun. Let guests build their own tacos. It makes for a more interactive meal. Pro Tips Use High-Quality Beef: Opt for grass-fed beef chuck roast for richer flavor and tenderness. Customize Your Spice Level: Adjust the chili powder to your preferred heat level. Add fresh jalapeños for extra kick. Let It Rest: After cooking, let the meat rest for a few minutes before shredding to retain moisture. Experiment with Toppings: Try adding avocado slices, pickled onions, or queso fresco for a unique twist. {{image_2}} You can swap the beef for other meats. Chicken, pork, or lamb work well too. Use the same spices to keep the flavor. For chicken, cook for about 30 minutes in the Instant Pot. For pork, try a shoulder roast and adjust cooking time to 60 minutes. Lamb adds a rich taste, especially with cumin and oregano. For a veggie barbacoa, try using jackfruit or mushrooms. Jackfruit mimics meat well when cooked. Shred it and cook with the same spices. For mushrooms, use portobellos or a mix of your favorite types. Sauté them first, then add the liquids and spices for flavor. These options keep the dish hearty and satisfying. Corn tortillas are traditional for barbacoa tacos, but you can try flour tortillas too. They are soft and hold more filling. For a gluten-free option, use corn tortillas or lettuce wraps. Experiment with different sizes, from small taco tortillas to larger burrito wraps, depending on your mood. Each option changes the taco experience! After making beef barbacoa, let it cool down. Place it in an airtight container. You can keep it in the fridge for 3 to 4 days. Make sure to store the meat and tortillas separately to keep everything fresh. To reheat the beef barbacoa, use a skillet over medium heat. Add a splash of beef broth to keep it moist. Stir it often until hot. If you prefer, you can also use the microwave. Just cover the bowl with a damp paper towel and heat it for 1-2 minutes. You can freeze beef barbacoa for up to 3 months. Place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave as mentioned above. This way, you can enjoy tasty tacos anytime! Beef barbacoa is a tender, flavorful meat dish. It comes from slow-cooking beef, often chuck roast. The meat cooks with spices, lime juice, and broth. This method makes the beef juicy and easy to shred. You can enjoy it in tacos, burritos, or bowls. It has origins in Mexican cuisine and is loved for its deep flavor. Yes, you can make beef barbacoa without an Instant Pot. Use a slow cooker or a stovetop pot. If using a slow cooker, sear the beef first, then add all ingredients. Cook on low heat for 8 hours or high for 4 hours. For the stovetop, simmer the beef covered for about 2 to 3 hours until tender. This method requires more time but brings out great taste. These beef barbacoa tacos have a mild to medium heat. The spices used, like chili powder, add flavor without too much spice. If you want them spicier, add more chili powder or fresh jalapeños. You can also serve with hot sauce on the side. This way, everyone can adjust the heat to their liking. You can serve a variety of sides with beef barbacoa tacos. Here are some great options: - Mexican rice - Refried beans - Fresh corn salad - Guacamole - Chips and salsa - Pickled onions These sides complement the tacos and add more flavor to your meal. Enjoy exploring different combinations to find your favorites! In this post, we explored how to make delicious Instant Pot beef barbacoa tacos. We covered key ingredients, cooking steps, and tips for great results. I shared easy variations like meatless options and how to serve them. Proper storage methods ensure you enjoy leftovers. Beef barbacoa is flavorful and fun to make. Dive into this recipe and impress your friends and family with tasty tacos. Now, get cooking and enjoy every bite!

Beef Barbacoa Tacos

Tender, flavorful beef barbacoa served in warm corn tortillas with fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup beef broth
  • 2 leaves bay leaves
  • Corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Sliced radishes (optional, for crunch)

Instructions
 

  • Set the Instant Pot to 'Sauté' mode. Add olive oil, and once hot, add the chunks of beef. Sear the meat on all sides for about 5-7 minutes until browned. Remove the beef and set aside.
  • In the same pot, add chopped onion and sauté for about 3-4 minutes until softened. Add garlic and cook for an additional 1 minute until fragrant.
  • Return the browned beef to the pot. Stir in lime juice, apple cider vinegar, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Mix well to coat the beef with the spices.
  • Add beef broth and bay leaves. Close the lid and set the Instant Pot to 'Pressure Cook' on high for 60 minutes. Once the cooking time is complete, allow for a natural release for about 15 minutes before manually releasing any remaining pressure.
  • Carefully remove the beef from the pot and shred it using two forks. Return it to the pot and mix with the juices to absorb the flavors.
  • In a separate pan over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
  • Layer the shredded barbacoa beef on the warm tortillas. Top with fresh cilantro and a squeeze of lime juice. Add sliced radishes if desired for an extra crunch.

Notes

Serve the tacos on a wooden board or platter, alongside lime wedges and a small bowl of chopped cilantro for guests to garnish as they like.
Keyword barbacoa, beef, instant pot, tacos