Flavorful BARBACOA TACOS Easy INSTANT POT Recipe Rockin Robin Cooks

I'm going to show you how easy and delicious it is to make these beef tacos. You can make tacos, enchiladas, burritos and nachos from this delicious beef barbacoa recipe and it's gluten free. Try this on Taco Tuesdays!
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Barbacoa Tacos Recipe

Ingredients:
3 lbs. Beef chuck roast, sliced 1 inch thick and trimmed of fat, brought to room temperature
5 cloves garlic, minced
4 chipotle peppers in adobo sauce, remove the seeds or leave them in
2 - 3 tsp. Adobo sauce
yellow onion, minced
tsp. Ground cloves
1 Tbsp. dried oregano
1 tsp. Salt
1 tsp. Ground cumin
tsp. Ground coriander
3 bay leaves
cup fresh lime juice
2 cups chicken stock
2 Tbsp. apple cider vinegar
1 tsp. Ancho chile powder
Avocado oil

Garnishes:
Cook some of my delicious Spanish rice: https://youtu.be/8EFaB_HujAc
Thinly sliced red cabbage
Shredded cheddar cheese
Sliced avocado
Sour cream
Pico de gallo: https://youtu.be/SVx_hJL4YKo
Corn or flour tortillas

Directions:
Salt the slices of beef on both sides while preheating a stainless steel frying pan over medium high heat. Add 1 tsp. of avocado oil to the pan and once hot add the slices of beef. Dont overcrowd the pan.

Dont touch or move the beef and let it sear for 2 to 3 minutes. Flip the slices and sear an additional 2 to 3 minutes. Remove the meat to the instant pot and cook the rest of the meat in the same fashion.

Turn down the heat on the frying pan to low and add 1 Tbsp. of oil to the pan along with the onion. Saute the onion for 5 minutes scraping the bottom of the pan to pick up all the brown bits stuck on the pan. Add this to the instant pot.

In a blender add the 1 cup of chicken broth, the chipotle peppers, cloves, adobe sauce, oregano, salt, cumin, coriander, ancho chile powder, lime juice, and apple cider vinegar and blend until smooth.

Pour this on top of the meat in the instant pot. I like to pour the 2nd cup of the chicken broth into the blender to sort of rinse it out so I get all the spices out of the blender and into the pot.

Add the garlic and the bay leaves and stir it into the meat.

Set the instant pot to either meat or pressure cook for 50 minutes. Shred the beef with 2 forks.

Serve these tacos by heating corn tortillas in a tortilla warmer for 30 seconds and place in taco holders. Fill those tortillas barbacoa beef, a sprinkle of Spanish rice, cabbage, pico de gallo, cheese, avocado slices and a drizzle of sour cream for taco heaven!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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