Barbacoa-Style Shredded Beef

Although barbacoa has traditionally referred to meat that is slow-cooked over an open fire or in a hole in the ground above hot coals, this version is inspired by some contemporary Mexican interpretations that call for steaming. The results are the same—tender, juicy, highly seasoned meat. Serve with tortillas or rice.

PREP TIME: 45 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 5 hours

TOTAL TIME: 5 hours 45 minutes

SERVES: 8

• 1 2½- to 2¾-pound beef chuck roast
• 2 teaspoons paprika
• 1½ teaspoons dried oregano, crushed
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cloves
• 1 tablespoon cooking oil
• ½ cup reduced-sodium beef broth
• 1 medium onion, cut into wedges
• 1 canned chipotle pepper in adobo sauce + 1 tablespoon adobo sauce from can
• 4 cloves garlic, minced
• 1 bay leaf
• 1 8-ounce can tomato sauce
• ¼ cup cider vinegar
• 1 tablespoon honey
• 16 corn tortillas, warmed
• Salsa
• Chopped avocado
• Pickled Red Onion Slivers
• Chopped fresh cilantro
• Lime wedges

PREP

Trim fat from beef; cut beef into four portions. In a small bowl combine paprika, oregano, cumin, salt, black pepper, and cloves. Sprinkle over all sides of beef portions, rubbing in with your fingers. Select sauté on the Instant Pot® and adjust heat to normal. When hot, add oil and beef pieces, half at a time if needed. Brown beef portions, turning to brown all sides evenly, for about 10 minutes. Press cancel. Add beef broth, onion, chipotle pepper and adobo sauce, garlic, and bay leaf to pot with beef. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 5 to 6 hours or until meat is tender. Press cancel.

SERVE

Transfer meat to a cutting board using a slotted spoon; cover to keep warm. Remove bay leaf from cooking juices and discard. Skim fat from top of cooking juices. Add tomato sauce, vinegar, and honey to cooking juices in pot. Use an immersion blender* to blend cooking juices until very smooth.

Using two forks, shred the cooked beef. Add beef back to pot with cooking juices. Toss to coat meat with juices. Using a slotted spoon, serve meat in tortillas topped with salsa, avocado, Pickled Red Onion Slivers, and cilantro. Serve with lime wedges for squeezing.

Pickled red onion slivers: In a medium bowl combine ½ cup slivered red onion and ⅓ cup lime juice. Toss to coat; press down on onion to cover as much with the juice as possible. Cover; let stand at room temperature for 30 minutes or chill for up to 3 days, stirring occasionally. Drain onion to serve.

*If you don’t have an immersion blender, transfer the cooking juices to a regular blender; cover and blend until smooth. Return blended juice to the pot.