This Barbacoa Beef Recipe for Tacos May Be the Best You'll Ever Make (Instant Pot® or Slow Cooker) by 30Seconds Food

"The best barbacoa beef you'll ever make!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "This stuff is wonderful for tacos or salads throughout the week, so consider doubling up your batch. Trust me!"

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 1 1/2 hours (Instant Pot®) and 10 to 12 hours (slow cooker)
Total Time: 2 hours to 12 hours
Servings: 6 to 8

Ingredients

• 3 pounds beef rib or chunk roast, fat trimmed
• 2 tablespoons chipotles in adobo sauce, or to taste
• 1/2 cup chopped green onions
• juice of 1 fresh lime
• 1 cup beef bone broth
• 1 tablespoons Old Bay Seasoning
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or avocado oil
• 6 cloves fresh garlic, peeled
• 2 bay leaves
• garnishes: sprouted tortillas, thinly sliced green onions, chopped tomatoes, chopped curly parsley/cilantro, lime wedges

Here's how to make the Instant Pot® version:

1. Place the first four ingredients in a blender and process until smooth. Cut your meat into large chunks. Sprinkle the beef pieces with Old Bay Seasoning, sea salt and pepper and rub them on all sides.
   
2. Press the SAUTE button on your Instant Pot® and add in the oil. Once hot, add the meat and sear until nicely browned on all sides, for about 6 minutes.
   
3. Add in the chipotle-broth mixture, garlic cloves and bay leaves. Place the lid on, press the HIGH PRESSURE button, and set it for 60 minutes. Once the time is up, allow it to natural release for 30 minutes.
   
   
4. Remove the meat and shred using two forks. Discard bay leaves.
   
5. Spoon all the liquid from your instant pot, then pour it over the shredded beef and toss to combine. Serve the beef with sprouted tortillas, chopped tomatoes and green onions.
   

Here's how to make the slow cooker version:

1. Place the first four ingredients in a blender and process until smooth. Cut your meat into large chunks. Sprinkle the beef pieces with Old Bay Seasoning, sea salt and pepper and rub them on all sides.
2. Add oil to a large skillet or cast iron and heat to medium high, once hot, add in your meat and sear until nicely browned on all sides, for about 6 minutes. Transfer meat to the slow cooker. Add in the chipotle-broth mixture, garlic cloves and bay leaves.
3. Place the lid on, and cook on LOW for 10 to 12 hours. Remove the meat from your slow cooker and shred using two forks. Discard bay leaves. Spoon all the liquid from the slow cooker, pour it over the shredded beef and toss to combine.
   

Photos: Clean Food Crush

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