Instant Pot Barbacoa Beef Recipe (2024)

FAQs

How many pounds of barbacoa do I need for 6 people? ›

Ingredients Needed. Chuck Roast – you'll need 3 pounds of chuck roast to serve 6-8 people. Spices – a combination of salt, pepper, cumin, chipotle chili powder, Mexican oregano, cloves, garlic, and bay leaves lend so much flavor to the beef!

In the US, people typically make barbacoa with chuck roast, brisket and beef cheeks. However, any cut of beef that has a lot of connective tissue and takes a long time to cook until tender works well.

I like to assume 20 minutes for every pound of meat. So, for my 3-pound beef chuck, I will need to cook at high pressure for 1 hour. After the hour, I release the pressure and shred the tender beef.

Recipe tips

You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork. If you like your food with a real kick of heat, add some extra red chilli flakes.

You usually order barbacoa by the pound and the best way to eat it is with corn tortillas. A pound is a good amount and can probably feed four people comfortably (even as three hungry dudes we had some left overs at our table).

This same barbacoa recipe can be used to make anywhere from 5-10 pounds of meat. Estimate approximately 1/2 pound of raw meat per person. If you can't find dry pasilla peppers, use guajillo peppers. Use leftover barbacoa meat to make barbacoa quesadillas, barbacoa sliders, burrito bowls, or add it into burritos.

The word "barbacoa" refers to both the preparation of the meat and the meat itself. Barbacoa is usually cooked in a flavorful marinade and, when the meat is very tender, it is shredded before it's served.

While shredded barbacoa is a common way of serving the dish, it is not the only way. Barbacoa can be prepared and served in various forms, depending on regional preferences and personal tastes. Barbacoa can also be served sliced or diced.

“Barbacoa, made from the meat of a cow's head, is cheap yet rich in flavor.” Customarily served at weekend breakfasts, the cheek, or cachete, is loaded with collagen, and slow-roasting enhances its savory flavor and silky texture.

The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump. Here are my do's and don'ts for getting the most flavor out of your pressure cooked meat. DO brown or broil it.

How much liquid do I need to pressure cook beef? ›

The rule of liquids in pressure cooking is to always add at least 1 cup of liquid unless the recipe states otherwise. The liquid will help create enough steam to cook the meal.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

But here's the gist of it – it's heavily seasoned meat with spices and chipotle peppers, then slow-cooked in a pit with coals or over an open flame until you've got beautifully juicy, fall-apart tender meat.

Barbacoa From Central Mexico

Wood is placed at the bottom and burned until the whole oven is red hot. A large pot is prepared with a little liquid (usually water and/or pulque with vegetables and aromatic herbs) and a grille in the bottom so that the meat does not touch the bottom of the pot.

Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.

You'll need approximately ½ pound of meat per person served, although your guests can easily eat more if the carne asada is the star of the show and not a topping or addition to a more filling meal.