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Barbacoa Beef

Makes 4 servings Per serving: 1 lean protein, ¼ green, 3 condiments

Ingredients

  • 2 cloves garlic
  • ½ cup green onion
  • 2 teaspoons lime juice
  • 2 tbsp chipotles in adobo sauce
  • ½ tbsp ground cumin
  • ½ tbsp ground oregano
  • ½ tsp ground cloves
  • 1 cup water
  • 20 oz. cooked beef eye of round or bottom round roast, all fat trimmed
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 bay leaves

Directions

  1. Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
  2. Trim all the fat off the meat, cut into 3-inch pieces. Season with salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all sides, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (In my instant pot, I cooked it for 65 minutes). (If you’re making this on the stove, simmer it on low for at least 4 hours, adding more water as needed to make sure it doesn’t dry out.)
  3. Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add ½ tsp cumin and 1 ½ cups of the reserved liquid.

Barbacoa Beef