Inspired by Chipotle restaurants, you can enjoy Barbacoa Tacos made right in your Instant Pot or other electric pressure cooker. I’ve also included slow cooker instructions if you prefer to go that route.
This dish is absolutely delicious! But so easy to make.
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Paleo Barbacoa Tacos
Inspired by Chipotle restaurants, you can enjoy Barbacoa Tacos made right in your Instant Pot or other electric pressure cooker. I’ve also included slow cooker instructions if you prefer to go that route.
Ingredients
- 2 Tb coconut oil
- 2 lb beef chuck roast, extra fat trimmed off
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon sea salt, divided
- 7 cloves garlic, minced
- 3 bay leaves
- 1 c beef broth
- 1/3 c apple cider vinegar, I use Bragg’s
- 1 medium yellow onion, sliced
- 1 Tb cumin
- 4 chipotle peppers in adobo sauce, remove seeds and chop the peppers
- 1 Tb adobo sauce, from the can of peppers
- 15 oz tomato sauce
- 8 oz diced green chiles
- 1 Tb chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
For Serving
- paleo or keto tortillas/wraps
- Chipotle Lime Mayo, Primal Foods brand
- lime wedges
- chopped cilantro for garnish
Instructions
- To begin, salt and pepper the roast on both sides with 1/2 teaspoon each of the salt and pepper.
- Place the coconut oil in your Instant Pot and press the "sauté" button
- When the oil is nice and hot, place the roast inside the cooker and let it sit for 5 minutes unmoved to sear the meat. Carefully turn it over and sear the other side for 5 minutes as well. Press "cancel" on the Instant Pot.
- In a bowl, combine the garlic, bay leaves, beef broth, ACV, sliced onion, cumin, chopped chipotle peppers, and the adobo sauce. Pour this all over the top of the meat.
- Close your Instant Pot and press the “manual” button. Then adjust the time to 90 minutes. Let it run the full 90 minutes on high pressure.
- When the cycle is nearly finished, combine the tomato sauce, green chiles, chili powder, cinnamon, cloves, and remaining 1/2 teaspoon each of sea salt & black pepper. Set it aside for a moment.
- When the cooking cycle is finished, carefully release the pressure and open the lid. Using two forks, shred the meat.
- Pour in the sauce mixture and stir it all together
- Press the "sauté" button and place the lid on the Instant Pot just enough to allow heat and steam to escape, but not let anything splatter about. Let this cook for 25-30 minutes, giving the liquid time to cook down and condense a bit.
- Serve the beef on paleo/keto tortillas, topped with the avocado/guacamole and mayo with a squeeze of lime and garnish with the cilantro.
- Enjoy!
Notes
To prepare this in your slow cooker, sear the salt & peppered roast in the oil in a Dutch oven on both sides as described.
Place the roast in your slow cooker and top with the first set of ingredients. Cook for 6-8 hours, or until the roast can be easily shredded with a fork.
Carefully transfer the contents of your slow cooker to a Dutch oven and add the final sauce ingredients. Cook this on your stove over medium heat with a lid slightly ajar for 25-30 minutes, or until the liquid is reduced by half.
Serve as described.
Nutrition
Serving: 1cCalories: 377kcalCarbohydrates: 14gProtein: 31gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 940mgFiber: 3gSugar: 6g
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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This recipe was amazing! Hubby usually never over eats but he sure had a food baby after this one!