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.
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
Instructions
For Beef Barbacoa
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Slice beef into large chunks. Season with salt and pepper and place in the pressure cooker
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Place all the sauce ingredients in the blender, with the exception of the bay leaves. Puree
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Pour sauce all over the beef, add the bay leaves
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Place lid on pressure cooker and cook on manual high pressure for 35 minutes
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When the pressure cooker beeps, release the pressure (Quick Release) and when ready, open the lid
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Remove the beef from the pressure cooker and with 2 forks, shred
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Place the beef with the sauce on a container until ready to use
For Pickled Onions (optional)
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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
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Toast the corn tortillas
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Place beef on top of the tortilla and top with your favorite toppings
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Enjoy!
Recipe 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.