Beef Barbacoa Tacos

Inspired

 

INGREDIENTS
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving


Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in
a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place
the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the
beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most
sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the
bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook
and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set
the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure
naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the
pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the
inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a
chunk and then use two forks to shred that piece, holding down the meat with one fork and
pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese,
if desired.
Note:
Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days.
To reheat, preheat the oven to 350°F and place the beef in a shallow baking dish with enough of
the juices to reach a depth of about 1⁄4 inch. Cover the baking dish tightly with aluminum foil and
bake until hot, about 15 minutes.