The dish of beef is so tender. Cooked with spicy chipotle sauce. Absolutely delicious and guaranteed to be addicting! You and your family will definitely eat very voraciously.
3chipotle peppers in adobo sauceindividual peppers in the can - NOT the whole can
3Tbsplime juicefresh is best
2tspadobo saucefrom the can
1/4tspground allspice
1tspkosher salt
2tsporeganomexican oregano is amazing if you have it
1/3cupapple cider vinegar
1tspblack pepper
1Tbspbetter than bouillon beef baseoptional but recommended
1/2cupbeef brothreduced sodium is best
5clovesgarlic roughly chopped
3tspground cumin
BARBACOA
4ozcan diced green chiles drained
1yellow onion diced
3Tbsptomato paste
4lb.beef chuck roast
1/2tspkosher salt
1/2tspblack pepper
1cupbeef brothreduced sodium is preferred
2bay leaves
2Tbspvegetable oil
Instructions
MAKE CHIPOTLE SAUCE
Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
Toss shredded beef with as much of the cooking liquid as you'd like.
TO THICKEN SAUCE
In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
Cook for several minutes, stirring often, until thickened to your tastes.
Toss shredded beef with as much of the thickened sauce as you'd like.
TO CRISP THE EDGES
Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.
SLOW COOKER INSTRUCTIONS
Process sauce ingredients.
Sear beef in a skillet on the stove.
Add all remaining ingredients to slow cooker, top with seared beef, top with chipotle sauce.
Cover and cook on LOW for 8-10 hours, until beef is tender enough to shred easily.
OVEN DIRECTIONS
Preheat oven to 325 F degrees.
Process sauce ingredients.
Sear beef in a large dutch oven on the stove.
Add in onion, tomato paste, green chiles, and bay leaves.
Reduce beef broth to 1/2 cup and pour in chipotle sauce.
Cover and bake for 3 - 3 1/2 hours, until beef is tender enough to shred easily.
STOVETOP DIRECTIONS
Process sauce ingredients.
Sear beef in a large dutch oven on the stove.
Add in onion, tomato paste, green chiles, beef broth, and bay leaves.
Pour in chipotle sauce.
Cover and simmer for 2 - 2 1/2 hours (removing the lid the last 30 minutes of cooking), until beef is tender enough to shred easily.
If desired, remove beef, shred, and continue simmering sauce for 10-15 minutes until thickened.
Notes
Notes
some readers have noticed a bitter taste when pressure cooking with the lime halves in the pressure cooker. I have never had a problem with it, but if you're worried, feel free to remove the lime halves before pressure cooking!