Barbacoa Tacos (Instant Pot)

These beef barbacoa tacos are an easy weeknight dinner made in the Instant Pot. The sauce gets its heat and smoky depth from chipotle peppers in adobo, and the tacos are brightened with pico de gallo, crumbled cotija and a simple sour-cream lime sauce.

This recipe was first published 4/28/21.

Everyone loves these barbacoa tacos, and cooking the beef in the Instant Pot makes them practical for busy evenings. The dish uses a chuck roast, the same cut commonly used for pot roast, which becomes tender and shreddable after pressure cooking. The chipotle peppers in adobo add a smoky, mildly spicy flavor—adjust the number of peppers to make the tacos milder or hotter.

What are Barbacoa Tacos?

Barbacoa refers to slow-cooked, shredded beef seasoned with warm spices and smoky chiles. In this version, a chuck roast is marinated, seared, then pressure-cooked with beef broth, chipotle, lime, onion and aromatics until fall-apart tender. Because the Instant Pot speeds up the process, you can have tender barbacoa in about an hour and change instead of several hours in a slow cooker.

As a rule of thumb, pressure cook for about 25 minutes per pound of chuck roast, then allow a 10-minute natural release. For example, a 3-pound roast will need roughly 1 hour 15 minutes under pressure plus the 10-minute release.

Barbacoa Marinade

The marinade is simple but important. Combine oregano, cumin, salt, onion powder, garlic powder, a tablespoon of adobo sauce from the chipotle can, lime juice and a little oil to make a paste. Coat the chuck roast thoroughly, cover and refrigerate for at least 2 hours. You can marinate up to several hours the same day, but avoid overnight marinating with citrus—the acid can begin to change the meat’s texture if left too long.

After marinating, be sure to sear the meat on all sides in the Instant Pot using the sauté function. Searing develops flavor and helps create a richer sauce.

What Goes in the Instant Pot?

Once the roast is seared and returned to the pot, add the rest of the sauce ingredients and pressure cook. These items build a flavorful braising liquid that becomes your finishing sauce.

• Beef broth (about 2 cups) — or water with concentrated beef bouillon for deeper flavor
• Whole chipotle pepper from a can of chipotles in adobo + 1 tablespoon adobo sauce
• Ground cloves (a small pinch adds warmth)
• Fresh lime juice
• Sliced onion and garlic cloves
• Bay leaves

When the meat is done, remove it from the pot and strain or separate excess fat from the cooking liquid. Purée the liquid until smooth, then toss the shredded beef with the sauce—the sauce will thicken slightly as it cools and cling to the meat.

Barbacoa Taco Toppings

Classic toppings are uncomplicated but bright: fresh pico de gallo, shredded cabbage, crumbled cotija cheese, cilantro and a simple sour-cream lime sauce. The sauce is just sour cream mixed with lime juice—shake or whisk until smooth and drizzle over the tacos.

Shredded cabbage helps keep the tortilla from getting soggy by providing a light barrier between the meat and the tortilla. Cotija offers a salty, crumbly finish similar to a Mexican parmesan. Warm corn tortillas are traditional—use a second tortilla underneath while eating to catch any drips.

Ingredients

• 3 lb beef chuck roast
• 2 cups beef broth
• 1 chipotle pepper from a can of chipotles in adobo
• 1 tablespoon adobo sauce
• 1/4 teaspoon ground cloves
• 1/2 lime, juiced
• 1/2 onion, sliced
• 3 garlic cloves, smashed
• 2 bay leaves
• Corn tortillas
• Pico de gallo, shredded cabbage, cotija cheese and cilantro for serving

Barbacoa Marinade

• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp adobo sauce
• 1/2 lime, juiced
• Drizzle of oil

Sour Cream Lime Sauce

• 1/2 cup sour cream
• 1 tbsp lime juice

Instructions

1. Mix the marinade ingredients into a thick paste. Rub the paste all over the chuck roast, cover and refrigerate for at least 2 hours.
2. Set the Instant Pot to Sauté and sear the roast on all sides. Turn off Sauté once browned.
3. Add beef broth, the chipotle pepper, adobo sauce, ground cloves, lime juice, sliced onion, garlic and bay leaves to the pot.
4. Pressure cook for 25 minutes per pound of meat. Allow a 10-minute natural release, then finish with a quick release if needed.
5. Remove the meat and strain or separate excess fat from the cooking liquid. Purée the liquid until smooth.
6. Shred the meat with forks, return it to a bowl and toss with the puréed sauce. The sauce will thicken slightly as it cools.
7. Taste and add salt only if needed.
8. Mix sour cream and lime juice to make the sauce, then assemble tacos: warm corn tortilla, shredded cabbage, barbacoa, pico, drizzle of sour-cream lime sauce, cotija and cilantro.

FAQ

What to Serve With Barbacoa Tacos

These tacos are satisfying on their own, but you can round out the meal with pico de gallo and tortilla chips, a grilled corn salsa, Mexican rice, or your favorite margarita. Fresh sides and salsa-style dishes complement the rich, smoky beef nicely.

Notes

Cook time depends on roast size and the specific cut. Use 25 minutes per pound as a guideline and add time if the roast is particularly tough. Let the meat rest a few minutes before shredding so it holds some juices.