Everyday Beef Barbacoa
8 ratings
10 HRS
Time to Cook
10
Servings
17
Ingredients
Ingredients
Optional Ingredients
Preparation
Dutch Oven/ Slow Cooker
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Step 1
Heat olive oil in a large skillet or Dutch oven on medium-high heat. Sear roast on each side until brown; about 4-5 minutes; leave in Dutch oven or transfer to slow cooker.
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Step 2
In the bowl of a food processor, add orange juice and remaining ingredients. Pulse until blended and a smooth consistency. Pour mixture on top of roast.
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Step 3
Cover and cook LOW 8-10 hours or HIGH 6-8 hours.
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Step 4
Carefully remove beef from the Dutch oven or cooker. Shred beef and return to the Dutch oven or cooker. Cook for an additional 10 minutes on HIGH to absorb additional liquid. Serve with warmed tortillas and desired toppings.
Pressure Cooker/Instant Pot
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Step 1
To sear roast, press the “Saute” button to “Sauté More” to heat up Instant Pot/pressure cooker. Let the Instant Pot raise to temperature until it says “HOT.” Add olive oil to Instant Pot, making sure that the whole bottom is coated with oil. Place the beef in the Instant Pot and sear on each side until brown. Turn off “Saute” mode.
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Step 2
In the bowl of a food processor, add orange juice and remaining ingredients. Pulse until blended and a smooth consistency. Pour mixture on top of beef.
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Step 3
Close and lock the Instant Pot lid. Press “Manual” then select “High Pressure” setting on the Instant Pot; program 90 minutes on the pressure cooker timer. Leave the pressure release switch in Sealed position and let steam naturally release (when the pressure is fully released, the float valve will drop and the lid will unlock and open). Carefully remove the lid.
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Step 4
Carefully remove beef from the cooker. Shred beef and return to Instant Pot. Cook for an additional 10 minutes on “Saute” to absorb additional liquid. Serve with warmed tortillas and desired toppings.
Nutrition Information
Nutrition information per serving: 471 Calories; 273 Calories from fat; 30.4 g Total Fat (11.3 g Saturated Fat; 13.8 g Monounsaturated Fat); 172.0 mg Cholesterol; 243.1 mg Sodium; 3.26 g Total Carbohydrate; 0.22 g Dietary Fiber; 43.5 g Protein; 3.8 mg Iron; 368.1 mg Potassium; 0.1 mg Thiamin; 0.3 mg Ribolfavin; 10.95 mg Niacin (NE); 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 10.0 mg Zinc; 40.7 mcg Selenium; 165.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Riboflavin.
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Sign In with Email8 comments on "Everyday Beef Barbacoa"
Recipe Rating
Easy to do and tasty in crock pot.
Recipe Rating
This is an all time favorite slow cooker recipe! The citrus and spices are superior. I always add a good amount of fresh garlic.
Recipe Rating
No Review Provided
Recipe Rating
We love making this recipe at home! The Instant Pot method makes it so easy for weeknight dinners
Recipe Rating
Everyday Barbacoa is full of savory flavors! My family and friends enjoy this recipe so much that it has become a monthly staple. The recipe is quick to prep; I throw all the ingredients in my ninja and pour it on the roast, and it is ready to cook. I put the entire can of chipotle peppers in adobo sauce to elevate the spice. When finished, it shreds so quickly and is deliciously served on fresh tortillas and topped with cotija, cilantro, and lime. If there are any leftovers or when I double the recipe, it is perfect for enchiladas, empanadas, and nachos. This recipe also freezes great for meal prep. I usually serve the Barbacoa tacos with borracho beans, rice, queso, and chips.
Recipe Rating
No Review Provided
Recipe Rating
No Review Provided
Recipe Rating
Easy to do and tasty in crock pot.
Recipe Rating
This is an all time favorite slow cooker recipe! The citrus and spices are superior. I always add a good amount of fresh garlic.
Recipe Rating
No Review Provided
Recipe Rating
We love making this recipe at home! The Instant Pot method makes it so easy for weeknight dinners
Recipe Rating
No Review Provided
Recipe Rating
Everyday Barbacoa is full of savory flavors! My family and friends enjoy this recipe so much that it has become a monthly staple. The recipe is quick to prep; I throw all the ingredients in my ninja and pour it on the roast, and it is ready to cook. I put the entire can of chipotle peppers in adobo sauce to elevate the spice. When finished, it shreds so quickly and is deliciously served on fresh tortillas and topped with cotija, cilantro, and lime. If there are any leftovers or when I double the recipe, it is perfect for enchiladas, empanadas, and nachos. This recipe also freezes great for meal prep. I usually serve the Barbacoa tacos with borracho beans, rice, queso, and chips.