This recipe for Barbacoa Shredded Beef was born one evening when dinner wasn't planned, I had some beef thawed in the fridge, and I wanted to get dinner done fast. I don't use my Instant Pot a ton, but it is great for a few things - making super tender shredded meat in record time is one of those things. My Instant Pot Barbacoa Beef is spicy, deeply savory, and perfect for piling onto toasted tortillas or rice and beans. If you're a fan of Chipotle's barbacoa beef, save yourself a trip and make this (it's better!).
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So what is Barbacoa?
According to my research, Barbacoa (barbecue) is a form of cooking meat that originated in the Caribbean. In contemporary Mexico, it generally refers to meats that are slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro. (credit: Wikipedia)
As much as I would love to dig a hole in the ground and cook my meats in agave leaves, that's just not happening. Maybe one day. Instant Pot Barbacoa Beef is a way to achieve tenderness and incredible flavor in a fraction of the time. And yes, you can use your slow cooker or oven to make this. I'll leave instructions below.
Ingredients for Barbacoa Shredded Beef
- 3 pounds of beef - I've used flank steak, skirt steak, and chuck roast for this.
- 1 medium onion
- 4 cloves garlic
- cilantro
- chipotle peppers in adobo, or chipotle chile powder
- cumin - dried, ground
- coriander - dried, ground
- oregano - dried
- ground cloves
- kosher salt
- black pepper
- lime juice
- vinegar
- beer (or broth/water)
Can I make Barbacoa Beef in my Slow Cooker or Oven?
Yes, you sure can. In order to make this in your slow cooker, simply follow the instructions and instead of cooking on high pressure in your IP, cook on high for 6-8 hours in your slow cooker. If you want to reduce the sauce, you will need to transfer it to a sauce pan and reduce on the stove top.
Oven instructions are in the recipe card as well. You can't go wrong with any of the three methods - the only mistake you can make is not making this delicious, flavorful beef!
How to serve Barbacoa Beef
As pictured here, our favorite way to enjoy this beef is piled onto toasted corn tortillas with our favorite taco toppings.
Or, one of my other favorite ways to enjoy this is on top of rice like I serve my Ground Beef Taco Bowls. It would make a great salad as well. Oh, and it's amazing as a filling for my Beef Enchiladas!
Here are some of my go-to toppings:
- cilantro
- radishes
- queso fresco
- sour cream or mexican crema
- pickled red onions
- lime wedges
- avocado or guacamole
I hope you'll give this recipe a try. If you do, it would mean so much if you'd leave a comment and a recipe rating! Come hang out with me on Instagram @wild.thistle.kitchen, too. It's always a fun time! xo - Anita
More Delicious Dinner Recipes
- Sourdough Discard Pizza Crust
- Classic Meatballs with Quick Marinara Sauce
- Minestrone with Sausage, White Beans, and Kale
- Dry Brined Spatchcocked Turkey
Barbacoa Shredded Beef Recipe (Instant Pot, Slow Cooker, or Oven!)
My Barbacoa Shredded Beef is spicy, deeply savory, and perfect for piling on tortillas or rice. Easily made in the Instant Pot, Slow cooker, or in the oven!
- Total Time: varies
- Yield: 8 servings
Ingredients
- 3 pounds of beef chuck roast, trimmed and cubed in about 3-4 inch cubes *see notes for other cuts to use
- 1 medium onion, diced
- 4 cloves garlic, peeled, smashed and diced
- ¼ cup cilantro, chopped
- 2-3 chipotle peppers in adobo, or 1-2 tablespoons chipotle chile powder*
- 1 teaspoon dried, ground cumin
- ½ teaspoon dried, ground coriander
- 1 teaspoon dried oregano
- ⅛ teaspoon ground cloves (just a pinch!)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- juice of 2 limes
- 2 tablespoons white or red wine vinegar
- 1 cup beer (or simply use water or broth if you want to skip the alcohol)
Instructions
Instant Pot instructions:
- Place all ingredients in your instant pot and give a really good stir.
- Place lid on instant pot and set the vent to "sealing." Press "manual" and set timer for 60 minutes.
- After 60 minutes, manually (and carefully!) release pressure according to your pressure cooker's instructions.
- Remove lid as soon as you are able and set Instant pot to sauté mode.
- Allow sauce to bubble and reduce, stirring occasionally and breaking up and shredding the meat as you stir, until it is nice and thick and glossy. It will coat the meat. Serve and enjoy!
Slow Cooker:
- Place all ingredients in slow cooker. Stir to combine.
- Place lid on slow cooker and cook on high for 6-8 hours or until meat is tender and easily shredded.
- If you'd like to thicken the sauce, strain sauce from slow cooker into a saucepan and allow to reduce on stove top over medium high heat until thick and glossy. Add back to the meat, shred, serve, and enjoy!
Oven instructions:
- Place all ingredients in a dutch oven or large baking dish. Cover with lid or tightly with aluminum foil.
- Place in a 350 oven for 3-4 hours or until beef is very tender and easily shredded. Check the moisture level occasionally and add a bit of water if it seems to be drying out.
- Carefully place pot on stove top and allow sauce to reduce over medium high heat, stirring occasionally and breaking up the meat as you stir, until the sauce is thick, glossy and coats the meat. Serve and enjoy!
That's it! Serve with all of your favorite taco toppings or in big bowls with rice.
Notes
I've used flank steak, skirt steak, and chuck roast for this; they are all really good! Any good stewing meat or even brisket would work nicely here.
feel free to dial the spice up or down. Chipotle peppers can have quite a kick, but I love their spicy, smoky flavor. If you really dislike spice, add a couple teaspoons of smoked paprika to get the smoky flavor without the spice.
- Prep Time: 10 minutes
- Cook Time: varies
Jason (Anita's husband) says
These are so easy to make and super tasty! And using the instant pot keeps the kitchen cool on these hot summer days when I don't feel like standing in front of the oven pulling out hot meat. Great recipe and this is a staple in our household. - Jason (your loving husband)
anita | wild thistle kitchen says
I'm so glad you love this barbacoa shredded beef recipe! I agree the instant pot is such a great summertime kitchen tool!
Daniela S says
Absolutely delicious! I'm Mexican and this really hit the spot!
anita | wild thistle kitchen says
Thank you! I'm so glad you enjoyed it!
Jenny says
These were absolutely delicious, and the leftovers made for the best burrito bowls! I’ll definitely be making these again! Thanks for the fabulous recipe!
anita | wild thistle kitchen says
Thank you so much Jenny!! It makes me so happy that you made and enjoyed these! I agree that they make awesome burrito bowls!! I'm actually making these later this week! yay! thanks again! - Anita
Tammy Mulholland says
Hi, if you do this in the crockpot do you still cube the steak or wait until after it is cooked?
Hoping to make this today.
Anita Parris Soule | Cook on a Whim says
Hi Tammy! Yes, I would still cube the beef. It makes it easier to shred it up after it's cooked. Let me know how it turns out! Take care - Anita