Beef Barbacoa
Ingredients
The beef and vegetables
-
3
lbs
beef chuck roast, cut into 2 inch cubes
-
1
medium
onion, diced
-
6
cloves
garlic, peeled and smashed
The marinade
-
¾
cup
fresh squeezed orange juice
-
¼
cup
fresh squeezed lime juice
-
2
tbsp
apple cider vinegar
-
1
tbsp
tomato paste
-
1
tbsp
cumin
-
2
tsp
chipotle powder
-
2
tsp
oregano
-
2
tsp
salt
-
½
tsp
ground cloves
Cooking fat
For topping/serving
-
as needed
romaine lettuce
-
as needed
cilantro
-
as needed
avocado
-
as needed
lime wedges
Instructions
- Cut the beef into cubes and set aside. Prep the onion and garlic.
- Combine the orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt, and ground cloves in a bowl and mix well.
- For the Instant Pot, press the sauté button, add ghee, and brown the beef on all sides. Cancel the sauté function.
- Add the diced onion and garlic to the pot, then pour the juice mixture over everything.
- Secure the lid, close the pressure valve, and set to cook for 30 minutes at high pressure. Allow a natural pressure release for 20 minutes.
- Remove the lid and shred the beef with two forks.
- Serve the beef in bowls over greens, in lettuce wedges, or in tortillas with your favorite toppings.
- For the slow cooker, follow the same initial steps, then transfer the browned beef to the slow cooker and cook on low for 8-10 hours before shredding.
Nutrition Facts (estimated)
Servings
8
Calories
368
Total fat
23g
Total carbohydrates
6g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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