Our Instant Pot Barbacoa Tacos are the jam! For one, they’re so easy to make, and for two, your Instant Pot practically does most of the work.

And once you taste the intense classic barbacoa flavor, you will be hooked. Ready? Set! Let’s do this!

Instant Pot Barbacoa Tacos

I first learned about Barbacoa at Chipotle Mexican Grill. And after my first taste, I was hooked, and I instantly wanted more!

Barbacoa originated in Mexico and is traditionally made with beef, goat, or lamb; some recipes call for one, two, or all three of these meats.

For my Barbacoa recipe, I am using only beef. But I am sure I will make barbacoa using lamb pretty soon. Maybe I’ll try goat too!

So, if you’re a fan of this intensely flavored meat, chances are you will love this recipe. If you make it once, I am pretty sure you will make it again, and you’ll soon discover Taco Tuesdays will never be the same.

One of the things I enjoy about tacos is how versatile they are, and no matter whether you decide to go meatless or not, they’re still delicious.

At the end of the day, tacos are all three things: tortillas, protein, and toppings.

Barbacoa also is perfect for:

Tacos

Salads

Nachos

Enchiladas

Quesadillas

Soups like Birria and Pozole

Burritos Wraps & Burrito Bowls

For this Barbacoa taco recipe, I used serrano and jalapeño peppers, and if you require more heat, either pan-fry the peppers in a skillet or lay them across a charcoal grill.

I also added ripe avocado and thin slices of lime. A few dashes of my favorite hot sauce weren’t a bad thing, either.

To accomplish the classic Barbacoa flavor, you’ll need to add chipotle peppers in adobo sauce, but if heat isn’t your jam, replace the chipotle peppers with Mexican chili powder.

Smoked paprika also works well at keeping the heat at bay.

What You Will Need:

Get a Roast. Just about any roast will do. The leaner, the better. But if you do pick up a roast with a lot of fat, trim away as much fat as possible, and you’re good to go. I used an Angus Sirolon Tip Roast, but just about any lean beef roast, like a Chuck roast, will do.

Preferably, use Canola Oil. You will use the oil to brown the meat. If you don’t have canola oil, vegetable oil will work as well. Honestly, any high-smoke oil will do. Corn oil, grapeseed, refined avocado oil, or safflower oil. These are all suitable substitutes.

Where’s the broth? Since you are using beef already, the ideal broth for this recipe is Beef Broth, but use whatever you have in your pantry. Chicken or vegetable broth are both suitable substitutes.

Chipotle Peppers in Adobe Sauce. The chipotle peppers in adobo sauce lend lots of intense flavor to this iconic recipe.

Got Garlic? Among the signature flavors of unforgettable Barbacoa is garlic, so make sure it’s in the pot.

Bay leaves, cloves, cumin, and oregano. I am not sure you can call it slow-cooked beef Barbacoa if you don’t have these flavors. All four lend layers of complexity to this classic Mexican dish.

Sea salt and freshly cracked black peppercorns. These two are the foundation of almost any meat recipe. Please don’t leave them out.

The acidity of Fresh Lime Juice cuts through the savoriness of Barbacoa and adds brightness. And when it comes to good Mexican food, that’s a good thing.

How to make Barbacoa Tacos in the Instant Pot

Serving size: 6-8

Ingredients:

I used 4.8 pounds Angus Sirloin Tip Roast, or chuck roast cut into 6 pieces
2 teaspoons kosher salt (or to taste)
1 teaspoon freshly cracked black peppercorns
3 tablespoons canola or vegetable oil, divided
1 1/3 cup beef broth, divided
3 bay leaves
1 1/2 tablespoons ground cumin
1 tablespoon Mexican chili powder
1 tablespoon dried oregano
1/3 teaspoon dried clove
4-5 chipotle chilies in adobo sauce
8 garlic cloves, minced
1 medium yellow onion, finely diced
1/4 cup chopped cilantro
2 tablespoons fresh lime juice

Directions:

Trim the fat from the 4.8 pounds Angus Sirloin Tip Roast (or chuck roast) and cut it into six (6) roughly equal-sized pieces. Using paper towels, pat the meat dry and season with 2 teaspoons of kosher salt and 1 teaspoon of freshly cracked black peppercorns.
Sear the Meat: Select the Saute setting on the Instant Pot and remove the lid. Add 1 1/2 tablespoons of canola or vegetable oil to the pot. When the oil is hot, brown three pieces of the beef, using tongs to move the meat around to get an evenly seared surface.
Remove the browned pieces of meat and place them into a bowl. Add the remaining 1 1/2 tablespoons of canola or vegetable oil and brown the remaining pieces.
Place all the pieces of beef into the Instant Pot and tuck 3 bay leaves between the pieces of meat.
Mix the 1 medium yellow onion (finely diced) in a separate bowl with 1 cup of beef broth and pour the mixture over the meat.
Into a food processor, add 4-5 chipotle chilies in adobo sauce, 1 1/2 tablespoons ground cumin, 1 tablespoon Mexican chili powder, 1/3 teaspoon ground clove, 8 garlic cloves (minced), 1 tablespoon dried oregano, and the remaining 1/3 cup of beef broth. Pulse until the mixture is smooth.
Pour the sauce over the beef, using the back of a spoon to spread it evenly over the meat.
Place the lid on the Instant Pot and lock it into place. Select the Slow Cooking option and cook on low for 8-9 hours.
Vent the Instant Pot and remove the lid. Use tongs to discard the 3 bay leaves.
Mix the meat directly in the pot using two forks to shred it directly with the sauce.
Let the shredded beef rest in the sauce for 10-15 minutes to absorb additional flavor.

Additional tip: Serve the shredded beef in tacos, burritos, over rice, or as a filling for enchiladas. Garnish with 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, sliced avocado, or pickled onions.

What kind of meat is used to make Barbacoa?

Traditionally, Barbacoa is made with a cow’s head, usually beef cheek and cow’s tongue, while other Barbacoa recipes call for goat’s meat.

However, the American version is made with a beef chuck roast or a similar beef cut.

How is Barbacoa meat cooked?

In Mexico, where the cooking method originated, Barbacoa is prepared in a large pot topped with banana leaves and slow-cooked in an underground earthen pit for several hours.

More often than not, the Americanized version of Barbacoa is cooked in an Instant Pot or a Slow Cooker.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat in the microwave or stovetop with a splash of beef broth to retain moisture.

Can you freeze Barbacoa meat?

Yes, you can store it in the fridge for up to five days.

Or you can freeze it in a vacuum-sealed bag for up to three months.

We use our FoodSaver to store our food in the deep freezer safely.

At its very best, Barbacoa makes for great tacos. The meat is tender, smoky, and savory, with a little bit of heat to keep things interesting.

Now that you have the recipe, you only need to grab the ingredients to make your next taco Tuesday the best taco dinner ever!

More Taco Recipes:

BEST Taco Recipe Ideas You Need to Try!

Shredded Beef Tacos

Breakfast Tacos

Taco Soup Recipe

Instant Pot Barbacoa Tacos

Here's a simple recipe for Instant Pot Barbacoa Tacos. Let your Instant Pot do the work in making these Barbacoa Tacos.

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Servings:

Ingredients

I used 4.8 pounds Angus Sirloin Tip Roast or chuck roast cut into 6 pieces
2 teaspoons kosher salt or to taste
1 teaspoon freshly cracked black peppercorns
3 tablespoons canola or vegetable oil divided
1 1/3 cup beef broth divided
3 bay leaves
1 1/2 tablespoons ground cumin
1 tablespoon Mexican chili powder
1 tablespoon dried oregano
1/3 teaspoon dried clove
4-5 chipotle chilies in adobo sauce
8 garlic cloves minced
1 medium yellow onion finely diced
1/4 cup chopped cilantro
2 tablespoons fresh lime juice

Instructions

Trim the fat from the 4.8 pounds Angus Sirloin Tip Roast (or chuck roast) and cut it into six (6) roughly equal-sized pieces. Using paper towels, pat the meat dry and season with 2 teaspoons of kosher salt and 1 teaspoon of freshly cracked black peppercorns.
Sear the Meat: Select the Saute setting on the Instant Pot and remove the lid. Add 1 1/2 tablespoons of canola or vegetable oil to the pot. When the oil is hot, brown three pieces of the beef, using tongs to move the meat around to get an evenly seared surface.
Remove the browned pieces of meat and place them into a bowl. Add the remaining 1 1/2 tablespoons of canola or vegetable oil and brown the remaining pieces.
Place all the pieces of beef into the Instant Pot and tuck 3 bay leaves between the pieces of meat.
Mix the 1 medium yellow onion (finely diced) in a separate bowl with 1 cup of beef broth and pour the mixture over the meat.
Into a food processor, add 4-5 chipotle chilies in adobo sauce, 1 1/2 tablespoons ground cumin, 1 tablespoon Mexican chili powder, 1/3 teaspoon ground clove, 8 garlic cloves (minced), 1 tablespoon dried oregano, and the remaining 1/3 cup of beef broth. Pulse until the mixture is smooth.
Pour the sauce over the beef, using the back of a spoon to spread it evenly over the meat.
Place the lid on the Instant Pot and lock it into place. Select the Slow Cooking option and cook on low for 8-9 hours.
Vent the Instant Pot and remove the lid. Use tongs to discard the 3 bay leaves.
Mix the meat directly in the pot using two forks to shred it directly with the sauce.
Let the shredded beef rest in the sauce for 10-15 minutes to absorb additional flavor.

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Instant Pot Barbacoa Tacos