Barbacoa Beef
Tender, shredded beef with chilies, garlic, onions and warm spices.
Servings: 8
Ingredients
The Beef...
- 3-4 pounds of beef chuck roast
- salt and black pepper
- 2 tablespoons of butter
- 1 cup of Guinness beer, root beer or beef broth
The Adobo Sauce...
- 6 dried ancho chilies, seeds removed, rehydrated
- 1 medium yellow onion
- 5 large cloves of garlic
- 1/2 cup of beef broth
- 1/4 cup of fresh lime juice
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of cumin
- 2 teaspoons of salt
- 1 teaspoon of Mexican oregano
- 1/4 teaspoon of ground cloves
- a large pinch of salt and black pepper
Instructions
- Bring a small saucepan of water to a boil, submerge the ancho chilies, transfer off of the heat and set aside for 20-25 minutes
- Once the ancho chilies are rehydrated, transfer them into a blender along with a medium yellow onion, 5 large cloves of garlic, 1/2 cup of beef broth, 1/4 cup of fresh lime juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of cumin, 2 teaspoons of salt, 1 teaspoon of Mexican oregano, 1/4 teaspoon of ground cloves and a large pinch of black pepper. Blend until smooth and set aside for now
- Cut the chuck roast into large chunks, pat them dry with paper towels and season generously with salt and black pepper
- Add 2 tablespoons of butter into an insta pot set to sauté or a crockpot set on high
- Once the butter has melted and the surface is hot, sear the seasoned beef cubes on all sides (work in batches to avoid crowding the pot)
- Remove all beef from the pot, add 1 cup of beer or beef broth and use a wooden spoon or stiff spatula to work up any brown bits
- Return the beef into the pot along with the adobo sauce
- Pressure cook for 1 hour or set your crockpot to high and cook for 6 hours
- Once cooked, shred the beef and mix to combine with the sauce
- Enjoy hot or at room temperature
- Store leftovers in an airtight container in the refrigerator