Barbacoa
Directions
- 1Add 5 pounds of beef to the Instant Pot.
- 2Add half an onion, half a garlic head, a couple of bay leaves, some clove, and thyme to the Instant Pot.
- 3Season the meat with salt and chicken bouillon.
- 4To the blender, add a quarter piece of onion, four garlic cloves, about a tablespoon of peppercorns, and two chile guajillos.
- 5Add a little bit of water to the blender and blend until smooth.
- 6Pour the blended sauce over the raw meat in the Instant Pot.
- 7Add enough water to just cover the meat.
- 8Mix everything together.
- 9Close the Instant Pot and cook for about an hour to make sure the meat is tender.
- 10Once cooked, remove the meat from the Instant Pot.
- 11Shred the cooked barbacoa on a cutting board using a knife.
- 12For empanadas, place shredded mozzarella cheese on a corn tortilla or empanada disc.
- 13Add shredded barbacoa on top of the cheese.
- 14Add chopped cilantro, diced onion, and chopped jalapeños to the empanada.
- 15Fold the empanada and crimp the edges with a fork to seal.
- 16Bake or air fry the empanadas until golden brown.
- 17For a torta, spread guacamole on toasted bread.
- 18Add barbacoa, cheese, and a spoonful of salsa verde.
- 19Place the other half of the bread on top to complete the torta.
Ingredients
- 5 pounds beef
- 0.5 onion
- 0.5 garlic head
- 2 bay leaves
- clove
- thyme
- salt
- chicken bouillon
- 0.25 onion
- 4 garlic cloves
- 1 tablespoon peppercorns
- 2 chile guajillos
- water
- shredded mozzarella cheese
- chopped cilantro
- diced onion
- chopped jalapenos
- guacamole
- salsa verde
Equipment
Instant Potblenderknifecutting boardtongsforkbaking rack
Tips
- Usually barbacoa is cooked in a hole, but this recipe uses an Instant Pot for convenience.
- You can serve this barbacoa in empanadas, tacos, with rice and beans, or in a stew.
- Your kitchen, your choice.
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