You're going to love these easy instant pot (or slow cooker) beef barbacoa tacos! Tender, shredded beef seems like it simmered for hours. However, in reality, all you need is a little time in the instant pot.
Serve the shredded beef in charred tortillas along with cilantro, avocado, Refrigerator Pickled Onions, some crumbled cotija cheese, and a squeeze of lime juice and you've got yourself a taco party.
When we lived in Fort Pierce, Florida, there was this great taco restaurant, Antojitos Mexicanos, that served up the best authentic tacos. The corn tortillas were made fresh, the meat simmered for hours, and the homemade salsa (green or red) came hot or hotter.
I typically ordered the shredded beef barbacoa or pork carnitas tacos, and this recipe is my take on the former. The best part of this recipe? You can make the beef in the instant pot. In fact, this is one of my all-time favorite instant pot recipes.
Don't have an instant pot? That's okay. I've also provided instructions on how to make it in a slow cooker. The cooking time will be longer, but you'll have a delicious meal waiting for you. (Just be sure to start the slow cooker in the morning before you head out for the day.)
I highly recommend making the recipe for the Refrigerator Pickled Onions as a topping for these street tacos. Once you have them in the fridge, they're also great as a topping for my Harvest Grain Bowl recipe. This cucumber pico de gallo would also be yummy on top.
And, if you're looking to add a side to this recipe to round out the meal, be sure to check out my recipe for Smoked Street Corn. Finally, if you're interested in more Mexican inspired meals, you'll love this easy cream cheese chicken enchiladas.
Jump to:
Ingredients
First, let's gather everything we will need to make these tacos.
- boneless chuck beef roast
- chipotle peppers in adobo sauce
- adobo sauce (from the can)
- olive oil
- beef broth
- apple cider vinegar
- lime juice
- garlic cloves
- ground cumin
- dried oregano
- kosher salt and freshly ground black pepper
- bay leaves
- corn tortillas
- lime wedges
- avocado slices
- Refrigerator Pickled Onions
- fresh cilantro
- cotija cheese
(See recipe card for quantities.)
Instructions
Now, that we've got all the ingredients, it's time to get cooking!
First, brown the beef on all sides in the instant pot, and remove to a plate.
Next, stir together the broth, vinegar, garlic, and spices in a small bowl or measuring cup and add to the drippings in the instant pot, scraping any browned bits from the bottom.
Then, return the beef to the instant pot, add the bay leaves, and pressure cook.
Finally, shred the beef with two forks. Divide the beef and your favorite toppings between the charred tortillas.
Hint: I highly recommend charring the tortillas for an added boost of flavor. Use a gas burner or heat in a cast-iron skillet over medium-high heat.
Substitutions
Need some alternative ingredient options for this beef barbacoa taco recipe? I've got you covered:
- Pork - Instead of boneless beef chuck, use boneless pork shoulder roast or pork butt (Boston butt) for an instant pot carnitas recipe.
- Tortillas - Prefer flour tortillas to corn? Feel free to use soft taco-size flour tortillas instead.
- Herbs - Not a fan of cilantro? That's okay! Omit the cilantro and use green onions or parsley instead.
Variations
Try these twists to change it up:
- Spicier - The minced peppers in adobo chipotle sauce already give this dish a slight smoky, spicy flavor. But, if you're craving something with a little more heat, go up to 2 or 3 tablespoons of minced peppers.
- Veggie-fied - Add thinly sliced radishes, diced tomatoes, and shredded cabbage or lettuce to pack some more veggies into these tacos.
- Burrito bowls - Use the barbacoa beef to top cooked rice. Add some black beans, shredded Monterey Jack, lettuce, sour cream, and pico de gallo. The remaining ingredients for taco toppings I call for are also excellent options for burrito bowls.
Equipment
Here's what you'll need to make this recipe:
- instant pot
- metal tongs
- wooden spoon
- measuring spoons
- liquid measuring cup
Storage
Store the beef and toppings separately in the refrigerator in airtight containers for up to 3 days. (The leftover shredded and toppings are also great for making taco salads.) I recommend waiting to slice the avocado until just before you're ready to serve. Otherwise, it'll turn brown from oxidation.
You can also freeze the barbacoa beef in an airtight container for up to 6 months.
Tasty tip
You may have heard of birria tacos, and they're super similar to these beef tacos. If you want to give those a try, I highly recommend this Instant Pot Birria Tacos recipe from my fellow food blogging friend Cari over at Fat Girl Hedonist.
Frequently asked questions
The meat used for barbacoa tacos is usually tough, cheap cuts. Cooking them low and slow is a great way to make the meat tender. In the U.S., barbacoa is most often beef, but in Mexico, barbacoa can be beef, lamb, or goat. I like to use chuck roast for these beef tacos. It's nicely marbled, and the fat breaks down to moisten the meat and make it super tender and juicy.
I love to serve my barbacoa tacos with my Smoked Street Corn (my take on elote). They're also great with refried beans, rice, and coleslaw.
Carnitas, translated as "little meats" in Spanish, is a traditional Mexican dish made with slow-cooked pork roast, and barbacoa is made with slow-cooked beef.
While barbacoa and carne asada are typically both beef, barbacoa beef is cooked slowly and shredded. Carne asada is beef that is usually marinated and then grilled and cut into thin strips.
Traditional barbacoa is cooked in a large open pit underground.
I love to serve charred corn tortillas with the barbacoa beef--to me they make the most delicious tacos. But, you can certainly use flour tortillas instead if you prefer those.
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🍽Get the recipe
Easy Instant Pot (or Slow Cooker) Beef Barbacoa Tacos
Equipment
- instant pot
- metal tongs
- wooden spoon
- measuring spoons
- liquid measuring cup
Ingredients
- 3 pounds boneless beef chuck, cut into large pieces
- 1 tablespoon olive oil
- 1 cup beef broth
- ¼ cup apple cider vinegar
- 2 tablespoon fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon finely chopped chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from the can)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 bay leaves
- Corn tortillas
- Fresh cilantro
- Refrigerator Pickled Onions
- Crumbled cotija cheese
- Sliced avocado
- Lime wedges
Instructions
- In a 6-qt. Instant Pot, turn to the Sauté setting and heat until hot. Add the oil to the Instant pot, and brown the beef, in batches, on all sides. Remove from the pot.
- Meanwhile, combine the beef broth, vinegar, lime juice, garlic, chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Add to the drippings in the pot, and stir with a wooden spoon, breaking up any browned bits on the bottom.
- Return the beef to the cooker and add the bay leaves. Secure the lid, and turn to the Manual setting at High Pressure. Set the timer for 1 hour, and 15 minutes. Use the Quick Release method after the beef is done. Remove and discard the bay leaves. Shred the meat with two forks.
- Char the tortillas using a gas burner, or warm them. To serve, divide the meat evenly between the tortillas and top with desired toppings.
Notes
Recipe Guidelines and Test Kitchen Tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I tested this recipe using a 6-quart instant pot.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Follow these food safety guidelines when making these barbacoa tacos.
- Follow the manufacturer's instructions for cooking in the instant pot
- Do not use the same utensils on cooked food that previously touched the raw beef
- Wash your hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Razvan says
Tried these beef barbacoa tacos and they were so good! Super tender meat, easy to make, and perfect for taco night. Definitely a repeat recipe for me.
AshleyFreeman says
Love to hear that! I'm so happy they were a hit!
Ed says
Great tacos. I made them in the Instant Pot, and they worked perfectly. Can't wait to try the slow cooker method.
AshleyFreeman says
Yes! Both are great, and time savers too!
Liz says
This was a quick, flavorful and delicious dinner recipe! It was a major with my family!
AshleyFreeman says
Yay! I'm so glad!
sabrina says
These tacos were delicious. I just save the recipe to make them again. Sooo delish
AshleyFreeman says
Doing a happy dance over here Sabrina! Thanks so much for your note!