Instant Pot Chipotle Barbacoa Copycat
Servings: 6
Calories: 752kcal
Equipment
Ingredients
- 6 to 8 lbs chuck roast boneless , trimmed of excess fat and cut into 2 inch cubes
- 1 tablespoon avocado or other high heat oil
- 6 chipotles in adobo with sauce
- 1 onion peeled and roughly chopped
- 10 cloves garlic peeled and roughly chopped
- 1 cup beef broth
- ⅔ cup apple cider vinegar I use bragg's
- ½ cup lime juice
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- ½ teaspoon ground cloves
- 6 Tortillas
- Shredded cheese sour cream, salsa (optional toppings)
Instructions
- In a large blender, add adobo, onion, garlic, beef broth, vinegar, lime juice, cumin, oregano, chili powder, salt, and cloves.
- Blend until smooth.
- Set aside.
Pick one of the following methods:
- INSTANT POT: In an instant pot, heat oil on high sauté and brown meat in small batches.
- When meat is browned, add sauce from blender.
- Set valve to seal and cook on high pressure for 50 minutes.
- Force release, shred, and add to burritos!
- SLOW COOKER: Brown meat in a heavy cast iron skillet in batches then add to slow cooker.
- Add sauce to meat, cook on high for 6 hours.
- When fork tender, shred and add to burritos.
- DUTCH OVEN: Preheat oven to 300 degrees.
- Add meat and brown, add the sauce and top with lid.
- Bake for 4-5 hours, until beef is pull-apart tender.
- Shred and add to burritos.
Nutrition
Serving: 1g | Calories: 752kcal | Carbohydrates: 5g | Protein: 50g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Trans Fat: 10g | Cholesterol: 30mg | Sodium: 8mg | Fiber: 1g | Sugar: 3g