Vic’s Tricks To…5 Ingredient Beef Barbacoa

Vic’s Tricks To...
by Vic’s Tricks To...
8 servings
1 hr 25 min

I am LOVING simple recipes these days.


Especially as we head into summer, it’s just way better to spend time adventuring outside than sitting at home cooking.


That’s why the slow cooker/instant pot is sooooo the way to go for easy meals.


Speaking of easy meals, look no further than beef freakin barbacoa.


Barbacoa originates from the Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden grate is barbacoa.


Barbacoa is the origin of the word barbecue!


Now, we’ve made it a bit more accessible by moving from the open fire to the indoors.


Slow-cooked beef stewed in a spicy sauce and shredded. MMMMMMM, it is so good.


AND EASY! It takes very minimal time to prepare and results in MAXIMUM flavor.


PSA: I suuuuuuper over-simplified this recipe because honestly, I think this is all you really need, but always feel free to add in your fave flavors!


PSA 2: I do not count salt & pepper in my ingredients because cmonnnn cut me some slack here!


You’ll want to buy a big ole chuck roast for this recipe. I recommend around 3 lbs. They’re available at any grocery store.


Trim the fat and rub the beef on all sides with salt, pepper, and garlic powder.


Next, brown the beef. If the whole roast does not fit into your instant pot or large skillet, cut it into chunks.


Preheat an instant pot or large skillet (if using a slow cooker) to high heat with a tbsp of oil. Then brown the beef on all sides, about 3 minutes per side.

If using skillet, add the seared beef into the slower cooker at this time.


To the slow cooker or pressure cooker, add 1 cup of beef broth and the juice of 1 lime (about 2 tbsp) and use a wooden spoon to loosen up any bits that got stuck to the bottom of the pan.

Now comes the ingredient of the hour:


Chipotle Peppers in Adobo Sauce


Chipotle peppers in Adobo are jalapenos that have been dried, smoked, then submerged in a flavorful tomato-based spicy sauce.


It’s like the flavor of 9497398721837 ingredients all in one itty bitty can. One of my FAVE things to cook with. Probably because I love shortcuts.


The jalapenos come whole in the can and are as spicy as a fresh jalapeno, so be cautious as you add them.


Vic Trick: I’d recommend 2 peppers for medium, 3 for spicy, and more for very spicy.


Remove them from the can, give them a squeeze in your hand or with some tongs to break them up, and add them right into the pot or pan.

  • If you’re using a slow cooker, set on Low for 8 hours.
  • If you’re using a pressure cooker, place the lid and cook on High for 70 min. You can release the pressure right when it’s done.


Once it’s done, you should be able to shred it simply using two forks or a pair of tongs!

AND THAT’S IT!!!!


Like seriously, how easy is that?!


You can eat this in a bowl with some rice or cauli rice or on some tortillas to make tacos! Or quesadillas *drool*…

Give them a try and don’t forget to post your creation and tag @vics_tricks_to!


Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…5 Ingredient Beef Barbacoa
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 70 Minutes Total time: 1 hr 25 min
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Ingredients

  • 3 lb beef chuck roast
  • 1 tbsp garlic powder
  • 1 cup beef broth
  • 1 lime, juiced (2 tbsp)
  • 1 small can chipotle peppers in Adobo sauce
Instructions

Trim the fat and rub the beef on all sides with salt, pepper, and garlic powder.
Preheat an instant pot or large skillet (if using a slow cooker) to high heat with a tbsp of oil. Then brown the beef on all sides, about 3 minutes per side.
To the slow cooker or pressure cooker, add 1 cup of beef broth and the juice of 1 lime (about 2 tbsp) and use a wooden spoon to loosen up any bits that got stuck to the bottom of the pan.
Remove the chipotle peppers (1 for mild, 2 for medium, 3+ for spicy) from the can, give them a squeeze in your hand or with some tongs to break them up, and add them right into the pot or pan.
If you’re using a slow cooker, set on Low for 8 hours. If you’re using a pressure cooker, place the lid and cook on High for 70 min. You can release the pressure right when it’s done.
Once it’s done, you should be able to shred it simply using two forks or a pair of tongs and enjoy!
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