3.5 lb chuck roast, trimmed and quartered, browned. Yellow onion, garlic, guajillo. Various dry chile powders, various seasonings, chipotles en adobo, stripped of seeds, adobo sauce, lime, oregano, salt, pepper, touch of orange juice.
Blended the chipotles and various chiles and seasonings, added to instant pot with orange juice and guajillos. Added meat and caramelized onions and garlic, pressure cooked for 45 min, pulled the meat apart, threw it back in and simmered for half an hour in the juices.
On the first take I put the barbacoa on a warmed tortilla and didn’t think to add anything else. It was delicious. Next day I reheated barbacoa in a stainless skillet, then heated tortillas in the barbacoa juices. Added cheese, cilantro, white onion, and salsa roja. Perfecta.
One day I’ll learn how to cook this without cheating with the pressure cooker.
by carnedoce
7 Comments
Wait…are you saying you never buried the Instant Pot at all…?
Barbacoa isn’t cooked in liquid.
Sounds delicious! But the habit of calling this barbacoa should be destroyed immediately
Don’t listen to people in this thread, while for some regions of the country the meat has to be steamed or cooked indirectly, a lot of other regions, Jalisco included, do cook the meat in its juices and serve the consomé on the side.
This looks and sounds delicious but it leans more towards birria than barbacoa.
Looks amazing, I’m cheating and making some in the slow cooker
Yes, bbq is always better but c’mon, it’s simple and quick can be beneficial too when we got lots going on
Your pan need to be way hotter when you’re searing just fyi