Shredded Barbacoa Beef Tacos Recipe

Avatar Author's default profile picture
Recipes.net Team Published July 1, 2020
Advertisement
Continue Reading Below

Fix up a delicious taco diner with tender pressure cooker beef! For extra spicy flavor, add in more chipotle chilies. With our beef taco recipe, Taco Tuesdays are a day worth looking forward to.

How To Make Shredded Barbacoa Beef Tacos

0 from 0 votes

Shredded chuck roast pieces are seasoned and cook in a pressure cooker until tender before assembled onto the tortillas.

Preparation Time: 10 mins
Cooking Time: 3 hrs
Total Time: 3 hrs 10 mins
Makes:
Advertisement
Continue Reading Below

Ingredients

  • 1 tbsp olive oil
  • 2 lb chuck roast, cut into pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp oregano
  • ½ cup beer
  • 4 chipotle chilies , in adobo sauce , chopped
  • ¼ cup lime juice
  • 2 tbsp apple cider vinegar
  • salt and pepper , to taste
  • ¼ tsp cloves, ground
  • tortillas
  • toppings

Instructions

  1. In your pressure cookers, combine olive oil, chuck roast, onion, garlic, cumin, and oregano.
  2. Heat and stir as beef begins to brown on the outside.
  3. Add in beer, chilies, lime juice, apple cider vinegar, salt, pepper, and cloves.
  4. Bring to a boil, reduce heat, cover, and simmer for 3 hours until meat is tender.
  5. Assemble tacos with your favorite toppings.
Advertisement
Continue Reading Below

Nutrition

  • Calcium: 56mg
  • Calories: 337kcal
  • Carbohydrates: 8g
  • Cholesterol: 104mg
  • Fat: 20g
  • Fiber: 2g
  • Iron: 4mg
  • Potassium: 577mg
  • Protein: 30g
  • Saturated Fat: 8g
  • Sodium: 131mg
  • Sugar: 3g
  • Vitamin A: 47IU
  • Vitamin C: 5mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Taco Recipes

Advertisement
Continue Reading Below

Comments

    Leave a comment

    Replying to