Instead of braising barbacoa all day, toss the ingredients into the Instant Pot and you’ll have tender, sweet and savory shredded beef ready to tuck into tacos in a little over an hour. While Mexican shredded beef is traditionally made with moles and salsas, this version, from “Amazing Mexican Favorites with Your Instant Pot” (Page Street; $18) by Sacramento couple Emily Sunwell-Vidaurri and Rudy Vidaurri, honors the original flavors while making it faster and easier by using an electric pressure cooker.
Mexican-Spiced Barbecue Shredded Beef, or Barbacoa
Serves 6 to 8
Ingredients
2 tablespoons butter, ghee or avocado oil
3 pounds beef chuck roast, fat trimmed, cut into 4 pieces
2 teaspoons sea salt, divided
1 yellow onion, peeled and sliced
7 fresh garlic cloves, minced
½ cup beef or chicken broth
¼ cup apple cider vinegar
4 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon honey or maple syrup
4 dried chipotle chiles, stemmed (remove seeds for less heat)
3 tablespoons fresh lime juice
¼ cup tomato sauce
¼ teaspoon ground cloves
2 bay leaves
Taco shells, tortillas or tortilla chips
Optional toppings:
Fresh cilantro
Lime wedges
Fresh avocado
Sour cream or Mexican crema
Crumbled cotija cheese or shredded Monterey Jack
Directions
Add butter, ghee or oil to the Instant Pot and press the sauté setting. When the fat has melted, add two pieces of the chuck roast, season with 1⁄2 teaspoon salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside.
Add the remaining two pieces of chuck roast and repeat: season with 1⁄2 teaspoon salt and brown on each side. Transfer the browned chuck roast pieces to the plate with the other browned meat.
Add the onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and remaining 1 teaspoon of salt and continue to sauté for 1 minute, stirring occasionally. Press the keep warm/cancel button.
Add the cooked onion–garlic mixture, broth, apple cider vinegar, cumin, oregano, honey, chipotle chiles, lime juice, tomato sauce and ground cloves to a blender. Blend on low speed for a few seconds, just until the sauce is combined.
Transfer the browned chuck roast to the Instant Pot and cover with the sauce. Add the bay leaves, making sure they are submerged. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the meat/stew button and set for 70 minutes.
When the Instant Pot is done and beeps, press keep warm/cancel. Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
Transfer the chuck roast chunks to a large plate and shred the meat using two forks. Return the shredded meat to the Instant Pot, discard the bay leaves and serve immediately in tacos or burritos, on top of nachos, over rice or in burrito bowls with the toppings of your choice.
— From “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street; $18)
