Pressure Cooker Beef Barbacoa Tacos

This scrumptious beef barbacoa tacos recipe is made quickly in the pressure cooker and served with homemade pickled onions. Perfect for dinner and parties.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 407kcal

Ingredients

For Beef Barbacoa

3 lbs Chuck Roast fat trimmed
2-4 Chipotles in adobo sauce*
1 can Chopped Green Chiles
1/4 cup Apple Cider Vinegar
1/4 cup Fresh Lime Juice
1 cup Beef Stock
1/2 Large Red Onion
3 Garlic Cloves
1/4 teaspoon Ground Cloves
1/4 teaspoon Cinnamon
1 tablespoon Cumin
2 teaspoons Oregano
2 Bay Leaves
Salt + Pepper, to taste

For Pickled Onions (optional)

1 Red Onion thinly sliced
1/2 cup Apple Cider Vinegar
1 teaspoon Sugar

For Tacos

10-12 Corn Tortillas
1-2 Sliced Jalapeno optional
1/4 cup Cilantro leaves optional
2 cups Fresh Guacamole optional
2 Limes, sliced optional

US Customary - Metric

Instructions

For Beef Barbacoa

Slice beef into large chunks. Season with salt and pepper and place in the pressure cooker
Place all the sauce ingredients in the blender, with the exception of the bay leaves. Puree
Pour sauce all over the beef, add the bay leaves
Place lid on pressure cooker and cook on manual high pressure for 35 minutes
When the pressure cooker beeps, release the pressure (Quick Release) and when ready, open the lid
Remove the beef from the pressure cooker and with 2 forks, shred
Place the beef with the sauce on a container until ready to use

For Pickled Onions (optional)

Place onions, vinegar, and sugar in a container. I used Rubbermaid Brilliance. Shake the container and place in the fridge for 2-3 hours, or until onions soften

Taco Assembly

Toast the corn tortillas
Place beef on top of the tortilla and top with your favorite toppings
Enjoy!

Notes

They are spicy, add more 3-4 if you like it super spicy, or 1-2 if you want the sauce mild.

You can also make this recipe in the slow cooker. Simply cook on high for 4 hours or low for 8 hours.

Nutrition