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Buckle up for barbacoa that'll knock your socks off! I stumbled upon this pressure cooker gem while craving authentic Mexican flavors without hours of slow-cooking. Trust me, once you've tasted this tender, juicy beef bursting with chipotle heat and zesty lime, you'll never look back. My family begs for this dish weekly, and I'm betting yours will too. Ready to transform your Taco Tuesday game? Let's dive into this mouthwatering recipe that'll have everyone thinking you've been cooking all day!
Ingredients for Pressure Cooker Barbacoa
- Beef chuck roast: Tender cut perfect for slow cooking, adds rich flavor and shreds beautifully for a succulent barbacoa.
- Onion: Adds depth and sweetness to the dish, creating a flavorful base for the barbacoa.
- Garlic: Infuses a robust, aromatic flavor into the meat, enhancing the overall taste of the barbacoa.
- Chipotle pepper in adobo sauce: Provides a smoky, spicy kick to the dish, adding complexity and depth to the barbacoa.
- Apple cider vinegar: Balances the richness of the meat with a tangy acidity, enhancing the overall flavor profile of the barbacoa.
- Lime juice: Adds a bright, citrusy freshness to the dish, cutting through the richness of the meat in the barbacoa.
- Beef broth: Enhances the savory umami flavor of the dish, providing a rich base for the barbacoa.
- Ground cumin: Adds warm, earthy notes to the dish, complementing the other spices in the barbacoa.
- Dried oregano: Infuses a Mediterranean herb flavor into the meat, adding a savory and aromatic element to the barbacoa.
- Smoked paprika: Provides a smoky depth and mild heat to the dish, enhancing the overall flavor profile of the barbacoa.
Essential Tools for Making This Delicious Dish
- Pressure cooker: Cooks the beef quickly under pressure, resulting in tender and flavorful barbacoa.
- Cutting board: Provides a stable surface for cutting and preparing the beef chuck roast and other ingredients.
Pressure Cooker Barbacoa Recipe: Fast & Flavorful
This Pressure Cooker Barbacoa Recipe is fast, flavorful, and perfect for tacos, burritos, or over rice. It's a quick and easy way to enjoy a delicious Mexican-inspired meal.
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Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 3 lbs beef chuck roast cut into chunks
- 1 onion chopped
- 4 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/4 cup beef broth
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Season the beef with salt and pepper.
- In the pressure cooker, sauté the onion and garlic until fragrant.
- Add the beef, chipotle pepper, apple cider vinegar, lime juice, beef broth, cumin, oregano, and smoked paprika.
- Close the pressure cooker and cook on high pressure for 45 minutes.
- Allow natural pressure release for 15 minutes before manually releasing any remaining pressure.
- Shred the beef using two forks.
- Serve the barbacoa in tacos, burritos, or over rice.
Notes:
Feel free to adjust the spices to your liking. This recipe is versatile and can be customized to suit your taste.
Nutrition value:
Calories: 380kcalCarbohydrates: 4gProtein: 38gFat: 24gSaturated Fat: 10gCholesterol: 130mgSodium: 280mgPotassium: 620mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 10mgCalcium: 40mgIron: 4mg
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Tried this recipe?Let us know how it was!
Tips for Making Pressure Cooker Barbacoa Ahead of Time
Make Ahead Instructions
- Cook the barbacoa according to the recipe.
- Allow the meat to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the barbacoa according to the recipe.
- Allow the meat to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Barbacoa is traditionally made with beef cheeks, but using beef chuck roast in this pressure cooker recipe gives a similar tender and flavorful result in a fraction of the time.
Common Questions About Preparing Barbacoa in a Pressure Cooker
FAQ:
Can I use a different cut of beef for this barbacoa recipe?
Yes, you can use beef brisket or beef shoulder as alternatives to beef chuck roast.
How spicy is this pressure cooker barbacoa?
The spiciness level can be adjusted by adding more or less chipotle pepper according to your preference.
Can I make this recipe in a slow cooker instead of a pressure cooker?
Yes, you can cook the barbacoa in a slow cooker on low for 8-10 hours or on high for 4-6 hours.
How long can I store the leftover barbacoa?
Leftover barbacoa can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
What are some serving suggestions for this barbacoa?
You can serve the barbacoa in tacos, burritos, over rice, or as a topping for salads or nachos.
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