Per serving · Approximate values estimated by AI
Quick Weeknight Beef Barbacoa
70% authentic · Mexican-inspired
A simplified, faster version of barbacoa using pre-made adobo sauce and a pressure cooker for tender, flavorful shredded beef in a fraction of the time.
Ingredients
- Beef chuck roast, cut into 2-inch cubes2 lbs
- Chipotle peppers in adobo sauce1/2 cup, chopped
- Garlic powder1 tsp
- Cumin powder1 tsp
- Dried oregano1 tsp
- Apple cider vinegar1/4 cup
- Beef broth1 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Season beef cubes generously with salt and pepper.
- 2
In a bowl, combine chopped chipotle peppers in adobo sauce, garlic powder, cumin, oregano, and apple cider vinegar. Mix well.
- 3
Sear the beef cubes in a hot pressure cooker (or large pot) until browned on all sides. Remove beef and set aside.
- 4
Add the chipotle mixture and beef broth to the pressure cooker. Stir to combine.
- 5
Return the beef to the pressure cooker. Ensure the liquid covers about half the meat. Add a little water if needed.
- 6
Secure the lid and cook on high pressure for 45 minutes. Allow natural pressure release for 10 minutes, then quick release.
- 7
Carefully remove the lid. Shred the beef directly in the pot using two forks. Stir to coat with the sauce.
- 8
If the sauce is too thin, simmer uncovered for 5-10 minutes to thicken.
- 9
Serve hot, garnished with cilantro and lime wedges.
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