Mexican Shredded Beef Barbacoa Recipe
User Reviews
4.9
Mexican Shredded Beef Barbacoa Recipe
Description
This Mexican Shredded Beef Barbacoa recipe centers on cooking a beef chuck shoulder roast until it is tender enough to shred. The meat is seasoned liberally with salt and pepper, seared to develop flavor, and then cooked with beef broth, stewed tomatoes, diced onion, and an array of dried spices such as oregano, cumin, chili powder, onion, garlic, coriander, and chipotle chili powder. The slow cooking method, whether in an Instant Pot or slow cooker, allows the spices to penetrate the beef, resulting in moist, richly flavored shredded meat.
The final shredded beef is versatile, suitable for use in various Mexican-inspired dishes like tacos, burritos, or served on its own over rice or cauliflower rice. The combination of spices brings warmth and depth without overwhelming the beef’s natural richness.
Leftovers should be stored in airtight containers in the refrigerator for up to four days or frozen for up to three months. Thawing in the refrigerator and gentle reheating helps maintain the meat's texture and flavor.
Ingredients
- 2-3 pounds beef chuck shoulder roast
- 2 tablespoons olive oil
- salt
- black pepper
- 2 cups beef broth
- 15 ounces stewed tomatoes
- 1 medium yellow onion diced
- 1 tablespoon oregano dried
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
Instructions
Instant Pot Instructions
- Dice the onion, and season the beef chuck roast liberally with salt and pepper on all sides.
- Heat the Instant Pot using the sauté function, then add the oil and sear the seasoned beef.
- Add all of the remaining ingredients and switch to the pressure cooking function.
- Secure the lid and seal the valve on the Instant Pot, then cook on high pressure for 60 minutes, followed by a 20-minute natural pressure release.
- Vent any remaining pressure and shred the meat in a separate bowl. You can return it to the juices in the Instant Pot or simply spoon as much of the juice as you like over the shredded meat before serving.
- Serve as a filling for tacos, burritos, or nachos, or serve it over rice or cauliflower rice for a hearty meal.
Slow Cooker Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
- Transfer roast to the slow cooker and add all remaining ingredients.
- Cook on low for 8 to 10 hours, until meat is tender and shreds easily.
- Remove meat from the slow cooker and shred.
- Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Notes
- Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months in airtight containers or freezer bags; thaw overnight in the refrigerator before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 30g | 60% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 825mg | 34% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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