These beef barbacoa tacos are an easy weeknight meal made in the Instant Pot. The barbacoa sauce gets its heat from chipotles in adobo, giving the tacos a smoky, slightly spicy flavor. Top them with pico de gallo, cotija cheese and a simple sour cream lime sauce for a bright finish.
This recipe was first published 4/28/21.
Everyone loves these barbacoa tacos, and since you cook the beef in the Instant Pot they are incredibly easy to pull together on a busy weeknight.
Chances are you’ve had barbacoa at a fast-casual place like Chipotle — that’s where many people first become familiar with the flavor. Living in the Southwest, we’re surrounded by excellent Mexican and Tex-Mex food, so barbacoa is a regular favorite in our house.
What are Barbacoa Tacos?
If this is your first time trying barbacoa tacos, here’s what to expect: barbacoa is made from beef — specifically chuck roast — a cut from the cow’s shoulder that’s well suited to slow, moist cooking. In traditional cooking it’s braised for hours until fork-tender; the Instant Pot lets you get the same result much faster.
For timing, pressure cook the chuck roast 25 minutes per pound, then allow a 10-minute natural pressure release. For a 3-pound roast that translates to about 1 hour 15 minutes of cook time plus the 10-minute release.
Flavor-wise the meat is savory, smoky, and mildly spicy. The heat and smoke come from canned chipotle peppers in adobo sauce. Those peppers add depth and a pleasant kick; add more peppers if you prefer extra heat.
The cooking liquid for the Instant Pot combines beef broth with ground cloves, lime juice, sliced onion, garlic cloves and bay leaves to create a rich sauce that you’ll blend and toss back with the shredded meat.
Barbacoa Marinade
The meat benefits from a short marinade before cooking. In a small bowl combine oregano, cumin, salt, onion powder, garlic powder, adobo sauce from the chipotle can, lime juice and a drizzle of oil. Spread this paste all over the chuck roast, cover, and refrigerate for 2 hours. You can marinate longer the same day if needed, but avoid marinating overnight because the acid in the lime juice can begin to change the meat’s texture.
After marinating, sear the roast to develop a deep crust — this step adds flavor and color. Use the Instant Pot’s sauté function to brown all sides, then proceed with the pressure cook setting.
What Goes In The Instant Pot?
After searing, leave the roast in the pot and add the remaining ingredients for the cooking liquid. Typical additions include:
- Beef broth or a water-and-bouillon mix (about 2 cups)
- Chipotle pepper from a can of chipotles in adobo
- Extra adobo sauce from the can
- Ground cloves
- Lime juice
- Garlic cloves
- Bay leaves
When the roast is done, remove the meat and blend the cooking liquid until smooth. If you prefer, run the liquid through a fat separator first so the sauce is less greasy. Return the shredded beef to the sauce so the meat soaks up the seasoned juices; the sauce will thicken slightly as it cools.
Barbacoa Taco Toppings
Choose toppings to suit your taste, but classic options that complement the rich barbacoa are pico de gallo, shredded cabbage, crumbled cotija cheese, fresh cilantro and a sour cream lime sauce.
The sour cream lime sauce is simply sour cream mixed with lime juice; shake or whisk until smooth and drizzle over the tacos. A squeeze bottle works well for easy serving.
Shredded cabbage is a great base because it prevents the tortilla from getting soggy and adds a crisp contrast to the tender beef. Cotija cheese is crumbly and salty, offering an authentic, bright finishing touch.
Serve the tacos on warmed corn tortillas. You can place an extra tortilla under each plated taco to catch any drips and make serving neater.
FAQ
Yes. Sear the meat on the stovetop, then transfer to a slow cooker and cook on low for about 10 hours. All other steps remain the same.
If the meat resists shredding, return it to the Instant Pot and cook under pressure for an additional 10–15 minutes. Tough pieces sometimes need extra time to break down.
This version is mildly spicy. Add more chipotle peppers in adobo if you prefer it hotter.
What To Serve With Barbacoa Tacos
Barbacoa tacos are satisfying on their own, but they pair nicely with a few extras. A big bowl of pico de gallo and warm tortilla chips make a great starter. Corn salsa or Mexican rice are also excellent side options. For drinks, margaritas—frozen or on the rocks—are an obvious favorite at taco night.
Barbacoa Tacos (Instant Pot)
30 minutes
1 hour 30 minutes
2 hours
These beef barbacoa tacos are an easy weeknight meal, made in the Instant Pot. The barbacoa sauce gets its heat from chipotles in adobo, giving the tacos a smoky and slightly spicy flavor. Top your tacos with pico de gallo, cotija cheese and a sour cream lime sauce.
Ingredients
- 3 lb beef chuck roast
- 2 c beef broth
- 1 pepper from chipotle in adobo sauce
- 1 tbsp sauce from chipotle in adobo sauce
- ¼ tsp ground cloves
- ½ lime, juiced
- ½ onion, sliced
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- Corn tortillas
- Pico de Gallo
- Cotija cheese
- Cilantro
Barbacoa marinade
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp sauce from chipotle peppers in adobo
- ½ lime, juice
- Oil, drizzled on top
Sour cream lime sauce
- ½ c sour cream
- 1 tbsp lime juice
Instructions
- Mix all barbacoa marinade ingredients to make a thick paste. Spread over the chuck roast, place in a bowl, cover and refrigerate for 2 hours (up to 10 hours if needed, same day only).
- Set the Instant Pot to sauté and sear all edges of the chuck roast, then turn sauté off.
- Add beef broth, the chipotle pepper, extra adobo sauce, ground cloves, lime juice, sliced onion, garlic and bay leaves to the pot.
- Pressure cook 25 minutes per pound of chuck roast, then allow a 10-minute natural release.
- Remove the meat. Blend the cooking liquid until smooth (or run through a fat separator first if desired).
- Shred the meat in a bowl and stir in the sauce; it will thicken slightly as it cools.
- Add salt to taste if needed.
- Mix the sour cream and lime juice to make the sour cream lime sauce.
- To assemble: warm a corn tortilla, layer shredded cabbage, barbacoa meat, pico de gallo, a drizzle of sour cream lime sauce, then finish with cotija cheese and cilantro.
Notes
Cook time depends on the size and quality of the chuck roast — remember 25 minutes per pound. If your cut is especially tough, it may need extra time under pressure.
Nutrition Information:
Yield: 15
Serving Size: 3
Amount Per Serving:
Calories: 252
Total Fat: 17g
Saturated Fat: 7g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 80mg
Sodium: 388mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Protein: 23g
This information comes from online calculators and is an estimate.