Leave a Reply
Want to join the discussion?Feel free to contribute!
By :Chop Secrets |
Course | Dinner, Kids, Lunch, Main Course |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Meat |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Avocado, Beef Chuck, Diced Tomatoes, Garlic, Onion |
Prep Time | 5 minutes |
Cook Time | 85 minutes |
Servings |
6 - 8 servings
|
Ingredients
Marinade Mixture:
Savory Barbacoa Beef
For Serving.
|
*The MANUAL and PRESSURE COOK buttons are interchangeable.
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
Awesome and hot. Amazing flavor
Yummy. Easy. Yep, making this often!
Great recipe! Restaurant quality. ..watch the salt though — 1 tsp is enough to start and then adjust.
Okay, I want to make this, but what does “in” mean when adding the chipoltleadobo sauce? Does it mean inches?
I made this in the 8 quart pressure cooker. I doubled all the spices and used one full bottle of Becks German beer. It was very good.
For anyone having difficulty with the ingredient list the IN should separate Chipotle and adobo. Loved this dish. Came out with a nice bite. Msy use another chipotle next time.
Growing up in San Antonio, barbacoa is never made this way. It is far more simple. Also, the wrong meat is used in this recipe.
Tex-Mex Barbacoa is simply beef cheek meat.
No seasoning as the fat renders its own flavor.
Separate fat from meat and season with salt to taste.
You can add pico de gallo, or simply fresh chopped onion and cilantro.
Traditionally wrapped in a warmed corn tortilla.
Very easy and super tasty. Could be done with various cuts of beef. I used sour cream as well as the avocado as a topping. Delicious!
Made this as my second meal in the instant pot. It came out great! A bit spicy but I will make it again.
This is very good. Cooking one hour under pressure is overkill. 30 mins and slow release will have the beef falling apart. I cut away the fat and chunk it into 1 to 1.5 inch cubes then sear hot.