Barbacoa Tacos are juicy pulled beef tacos packed with flavor. The meat cooks quickly in the Instant Pot, and then you can enjoy it in warm tortillas with your favorite toppings. This easy barbacoa recipe is a favorite for family taco night.
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Most nights around here, taco night means a beef filling with all the toppings. Occasionally, we like to mix things up. From pulled pork tacos to Caribbean-style jerk shrimp tacos with mango salsa, or my new favorite, barbacoa tacos. It keeps dinner fun and never boring.
Traditional Mexican barbacoa is a dish made from beef, pork, or lamb, slow-cooked until it falls apart. Today, we're speeding up the process and making the best beef barbacoa tacos in the Instant Pot.
Our homemade barbacoa tacos will melt in your mouth. I make them using beef chuck, cooked with a delicious blend of chipotles in adobo sauce and pantry spices.
After that, all you do is shred the beef and stir it back into the sauce. Tuck it inside soft tortillas for a delicious family meal.
Why You'll Love These Easy Beef Barbacoa Tacos
- Ultra-tender beef. The Instant Pot is my favorite way to get that cooked-all-day flavor and tender texture without slow cooking for hours.
- Tacos with kick. Chipotle peppers in the Barbacoa beef recipe are a great way to add some spice to your Mexican night menu.
- Easy and (almost) hands-free. You need to do a little prep to sear the beef chunks. After that, just mix the ingredients and press cook!
What You'll Need to Make This Recipe
You will need the following ingredients to make these authentic-tasting barbacoa tacos in any home kitchen. Scroll down to the printable recipe card for the full ingredient amounts and step-by-step instructions.
- Chuck Roast: Trim the fat and cut the meat into large pieces. Stew meat or a brisket will also work.
- Vegetable Oil: Or an equal amount of your preferred cooking oil.
- Tomato Paste: You can use tomato purée in a pinch, since there isn't a large amount needed for the recipe.
- Minced Garlic: Substitute 1 tablespoon of pre-minced garlic for each fresh clove as a time-saving option.
- Chipotle Peppers in Adobo Sauce: Roughly chopped. Smoked paprika can mimic the flavors, or you can omit the peppers completely if you're sensitive to spice. Note that the flavor profile of your tacos will change in both cases.
- Allspice: If needed, nutmeg or cloves are good alternatives.
- Oregano and Bay Leaves: If you're using fresh oregano, use slightly less.
- Beef Broth: I used a low-sodium beef broth for this recipe.
- Apple Cider Vinegar: White or red wine vinegar will also work.
- Tortillas: Corn tortillas or flour tortillas, either store-bought or homemade.
How to Make Instant Pot Barbacoa Tacos
This spicy chipotle barbacoa recipe turns a classic Mexican recipe into an easy weeknight dinner.
I'll often use the time while the beef pressure cooks to make chips and dip or bell pepper nachos to have with dinner. Let's get cooking.
- Prepare the beef. While your Instant Pot heats up on the sauté setting, season the beef chunks on both sides with salt and pepper. Then, sear the meat, one piece at a time, with a bit of oil. You don't need to cook the beef all the way through. Cook for just 30 seconds to 1 minute per side, until browned. Move the seared pieces to a plate.
- Make the tomato base. Now, with the pot still set to sauté, you'll cook the tomato paste and garlic.
- Put it all together. Add the seared beef back to the pot, along with the chopped chipotle peppers and adobo sauce. Season with allspice, oregano, and salt. Lastly, stir in the broth, apple cider vinegar, and bay leaves.
- Cook. Close the lid and set the Instant Pot to pressure cook for 1 hour and 10 minutes, followed by a quick release.
- Shred the beef. Remove the meat from the pot and shred it using two forks. Then, stir it back into the cooking sauce and let it soak up the juices.
- Assemble your tacos and serve. Pile your shredded barbacoa beef into warm tortillas. Top with onion, fresh cilantro, crumbled cotija cheese (see more topping ideas below), and fresh lime juice. Enjoy!
Frequently Asked Questions
If the beef is tough and chewy, it's likely undercooked. In this case, try returning it to the Instant Pot to cook for a bit longer, until it shreds easily with a fork.
The main difference is that barbacoa is made from beef, pork, lamb, or even goat and cooked with chiles. Carnitas are made from pork (similar to the pulled pork in my pork burrito bowls).
If you do not have an Instant Pot, sear the meat in a skillet or on a Blackstone grill. Then place the meat and other ingredients in a crockpot on low for 8 hours or until it shreds well.
Optional Taco Toppings
We love serving up these barbacoa tacos family-style with any of the following toppings.
- Minced white or red onions
- Chopped cilantro
- Crumbled cotija cheese
- Sliced radishes
- Sliced avocados
- Diced tomatoes
- Chopped jalapeños
What to Serve With Barbacoa Tacos
Feel free to mix and match the sides below based on your family's preferences and what your guests like.
- Rice and beans. Mexican rice (or low-carb lime cauliflower rice) with refried beans, black beans, or pinto beans. These can also double as a taco filling!
- Salsas. For dipping, topping, or scooping with a side of tortilla chips! Try fresh salsa (pico de gallo), tomatillo salsa, homemade salsa, or spicy guacamole for a creamy and cooling element.
- Sauces. Chipotle mayo or crema is a great way to add creaminess and smokiness.
- Appetizers. Try chips with queso dip or a homemade air fryer jalapeño poppers.
- Dessert. End the night with a batch of ice cream tacos.
How to Store and Reheat Leftovers
- Refrigerate. Barbacoa is best stored, cooled first, in an airtight container in the fridge for up to 5 days. Store the beef and tortillas/taco toppings separately.
- Freeze. Freeze this instant pot beef barbacoa in a freezer-safe container or freezer bag for 3-5 months. Thaw the beef in the fridge overnight before you reheat and serve it.
More Easy Beef Recipes
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Recipe
Barbacoa Tacos
This easy barbacoa tacos recipe is made with juicy pulled beef in the Instant Pot! Flavorful and spicy barbacoa is delicious tucked into warm tortillas with toppings.
Ingredients
- 4 pounds beef chuck roast, cut into 5-6 large pieces with fat trimmed
- 2 teaspoons salt, divided
- ½ teaspoon pepper
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 4 teaspoons minced garlic, about 5 garlic cloves
- 1 (7 ounce) can chipotle peppers in adobo sauce, roughly chopped
- 1 teaspoon allspice
- 1 tablespoon oregano
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 16 tortillas (corn or flour)
Optional toppings:
- Minced white onion
- Chopped cilantro
- Crumbled cotija cheese
- Sliced lime
- Sliced avocado
- Diced tomatoes
Instructions
- Place beef on a plate and sprinkle one teaspoon of the salt and all the pepper on both sides of each piece.
- Turn your Instant Pot to the sauté setting and warm the vegetable oil.
- When the oil is shimmering, add the chuck roast, one piece at a time, and sear on all sides. This will take about 30 seconds to 1 minute on each side.
- Place each completed piece back on the plate and set aside. Don't worry about cooking the meat through; just brown all sides.
- Keeping the instant pot at a low sauté, add in the tomato paste and minced garlic, stirring constantly until garlic becomes fragrant, 1-2 minutes.
- Add back in the beef and the chopped chipotle peppers with the adobo sauce.
- Sprinkle on the allspice, oregano, and the remaining teaspoon of salt.
- Over the top of the meat mixture, pour in the beef broth and the apple cider vinegar.
- Mix everything with tongs and add two bay leaves, tucking them into the mixture.
- Set your pressure cooker to the pressure cook function for 1 hour and 10 minutes.
- When the time is up, immediately release all the steam. Remove the beef and shred it with two forks.
- Return the beef to the pot to continue soaking up juices while you gather your ingredients for tacos.
- In each tortilla, place the desired amount of shredded beef and top with optional toppings such as white onion, cilantro, cotija cheese, and a fresh squeeze of lime.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 773Total Fat: 46gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 27gCholesterol: 189mgSodium: 1176mgCarbohydrates: 32gFiber: 7gSugar: 3gProtein: 61g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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