Beef Barbacoa Burritos! I'll show you how – Instant pot recipe

I whipped up some beef barbacoa burritos with the help of my Instant Pot

1w ago
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This turned out to be a really, really good dinner! My aim was to copy a plate you might get at a Mexican restaurant, and I think I pulled it off! The recipe was pretty easy to put together and only took 60 minutes in the Instant Pot to give it that all-day slow cooked flavor and tenderness.

To start, beer, garlic, chipotle and serrano pepper, lime juice, apple cider vinegar, cumin, oregano, ground clove, salt, and pepper are all combined in a blender or food processer and blended until smooth. Once this is done, the resulting sauce can be set aside to work on the beef!

This made for a tight food processor!

This made for a tight food processor!

The sauce is all ready!

The sauce is all ready!

To prepare the chuck roast, slice it into 2 to 3 inch chunks, making sure to trim off as much of the fat as you can. Once this is done, heat some olive oil in an Instant Pot set to the sauté function, and then brown the chunks of the chuck roast. Only brown a few pieces of the meat at a time in order to not overcrowd the Instant Pot and get more efficient browning of the meat.

Sliced up chuck roast.

Sliced up chuck roast.

Brown up the meat a few pieces at a time.

Brown up the meat a few pieces at a time.

Once all of the chuck roast has been browned, turn off the sauté function on the Instant Pot and then pour in the sauce you prepared earlier. Stir up the Instant Pot, making sure that all of the chuck roast gets covered in the sauce. Then seal up the Instant Pot and set it to cook under high pressure for 60 minutes.

Pour the sauce over the meat in the Instant Pot, stir it all up to coat the meat, and add three bay leaves before sealing this deliciousness up!

Pour the sauce over the meat in the Instant Pot, stir it all up to coat the meat, and add three bay leaves before sealing this deliciousness up!

Once the Instant pot is done, carefully release the pressure before opening the lid. Then shred up the now very tender chuck roast with a couple of forks, stir up the pot once again to get all of the meat mixed in the juices, and serve!

Time to build your burrito!

All shredded up!

All shredded up!

I plated mine all loaded up like one of the Mexican restaurants in my area does. First I rolled a healthy portion on a large flour tortilla, and then melted queso on top. The burrito was also served with pico de gallo on top, black bean refried beans, Mexican rice, lettuce, sour cream, and guacamole. It made for a really, really full plate of food, but it was very, very good! All of the flavors went well together, and I was glad I had a little sour cream and guacamole to counter a little of the kick the peppers in the barbacoa beef.

A healthy serving of barbacoa beef!

A healthy serving of barbacoa beef!

All dressed up and ready to eat!

All dressed up and ready to eat!

All of the side items that make for a great plate of Mexican food!

All of the side items that make for a great plate of Mexican food!

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