Homemade Barbacoa
Homemade Barbacoa
Ingredients
For the Barbacoa
- 2 1/2 pounds beef chuck roast, cut into large chunks
- 2 guajillo chiles, dried, stemmed and seeded
- 9 ancho chiles, dried, stemmed and seeded
- 5 garlic cloves
- 2 tomatoes, medium
- 1/4 yellow onion, medium
- 1/4 teaspoon ground clove
- 1/2 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar, or white vinegar
- 2 tablespoons salt, plus more to taste
- 1 tablespoon ground black pepper
- 1/2 tablespoon chicken bouillon
- 4 cups water
- 3 bay leaves
- 1/8 cup dark beer
Instructions
- 1
Preheat the inner pot of your Instant Pot on Sauté, More/High for 2 minutes. Add the yellow onion, garlic, and tomatoes. Cook until lightly charred, 3–4 minutes. Transfer the charred aromatics to a blender.
⏱️ 7 min
- 2
In a dry skillet, toast the guajillo and ancho chiles until fragrant, about 30 seconds per side. Place the toasted chiles in the blender with the onion, garlic, and tomatoes. Cover with hot water and let them soak for 10–15 minutes until softened.
⏱️ 17 min
- 3
Blend the softened chiles, aromatics, and their soaking liquid until smooth.
⏱️ 3 min
- 4
Set the Instant Pot to Sauté, More/High again. Season the beef chuck roast chunks generously with salt and pepper. Add the beef to the pot and sear until browned on all sides, 2–3 minutes per side.
⏱️ 8 min
- 5
Strain the blended chile sauce through a fine-mesh strainer directly into the Instant Pot. Rinse the blender with about 4 cups of water and add this to the pot. Stir in the bay leaves, chicken bouillon, ground clove, ground cumin, apple cider vinegar, and dark beer.
⏱️ 5 min
- 6
Secure the lid on the Instant Pot. Pressure Cook on High for 80 minutes.
⏱️ 80 min
- 7
When the cooking time is complete, allow the pressure to release naturally.
⏱️ 20 min
- 8
Carefully remove the beef from the pot. Using two forks, shred the beef, then return it to the sauce. Adjust salt to taste and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Barbacoa
Ingredients
For the Barbacoa
- 2 1/2 pounds beef chuck roast, cut into large chunks
- 2 guajillo chiles, dried, stemmed and seeded
- 9 ancho chiles, dried, stemmed and seeded
- 5 garlic cloves
- 2 tomatoes, medium
- 1/4 yellow onion, medium
- 1/4 teaspoon ground clove
- 1/2 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar, or white vinegar
- 2 tablespoons salt, plus more to taste
- 1 tablespoon ground black pepper
- 1/2 tablespoon chicken bouillon
- 4 cups water
- 3 bay leaves
- 1/8 cup dark beer
Instructions
- 1
Preheat the inner pot of your Instant Pot on Sauté, More/High for 2 minutes. Add the yellow onion, garlic, and tomatoes. Cook until lightly charred, 3–4 minutes. Transfer the charred aromatics to a blender.
⏱️ 7 min - 2
In a dry skillet, toast the guajillo and ancho chiles until fragrant, about 30 seconds per side. Place the toasted chiles in the blender with the onion, garlic, and tomatoes. Cover with hot water and let them soak for 10–15 minutes until softened.
⏱️ 17 min - 3
Blend the softened chiles, aromatics, and their soaking liquid until smooth.
⏱️ 3 min - 4
Set the Instant Pot to Sauté, More/High again. Season the beef chuck roast chunks generously with salt and pepper. Add the beef to the pot and sear until browned on all sides, 2–3 minutes per side.
⏱️ 8 min - 5
Strain the blended chile sauce through a fine-mesh strainer directly into the Instant Pot. Rinse the blender with about 4 cups of water and add this to the pot. Stir in the bay leaves, chicken bouillon, ground clove, ground cumin, apple cider vinegar, and dark beer.
⏱️ 5 min - 6
Secure the lid on the Instant Pot. Pressure Cook on High for 80 minutes.
⏱️ 80 min - 7
When the cooking time is complete, allow the pressure to release naturally.
⏱️ 20 min - 8
Carefully remove the beef from the pot. Using two forks, shred the beef, then return it to the sauce. Adjust salt to taste and serve immediately.
⏱️ 10 min