Pressure Cooker Barbocoa
Barbacoa. Means “barbecue” and is a form of cooking that originated in the Caribbean. In Mexico it refers to the process of slow cooking meats over an open fire. 

This is not a traditional recipe for Barbacoa. Neither are most of the recipes out there that cook the meat in a slow cooker or braise it in the oven. But it seems to be popular right now, and after I tried it, I realized it is for good reason! Pressure Cooker Barbacoa is just as good.

In traditional cooking the meat is usually slowly cooked over an open fire or cooked on coals in a hole dug in the ground. The meat is traditionally pork or lamb. Over the time this dish has morphed into a lot of different things, it has come to be known as meat steamed until tender. (you can read up more on this if you’d like)

What is traditional are the spices. And how we are serving it: with corn tortillas, onions, a squeeze of lime, and avocado.

I use chipotle powder, it has a smokey barbecue flavor, along with a splash of apple cider vinegar which is traditional in southern barbecue. I add turmeric, because I like turmeric in my Mexican dishes. Then the traditional cumin, cilantro, bay leaves are also added. 

The smokey, spicy chipotle flavor with a mix of spices a squeeze of lime on a warm corn tortilla with creamy guacamole, is killer. You will not be disappointed. And if you love tacos, this is taco heaven. 

So I decided to use the pressure cooker. The meat needs time to break down and the pressure cooker does that faster than a slow cooker or the oven. But it still takes about 70 minutes of cooking to break down the meat. Cook it on the weekend for the week. Like most things with deep flavor it is better the next day. The beef keeps well if you want to make it ahead.

You can make burritos or rice bowls if you do not want the taco version. I make rice bowls for lunch with the leftovers.

 

 

Barbacoa
Barbacoa
Print Recipe
Smokey, spicy beef mixed with spices a squeeze of lime on a warm corn tortilla with creamy guacamole, is killer. Pressure Cooking is your friend for tough cuts of meat. Sealing in the spices and flavor, and tenderizing meat faster than any other cooking method.
Servings
5 people
Servings
5 people
Barbacoa
Barbacoa
Print Recipe
Smokey, spicy beef mixed with spices a squeeze of lime on a warm corn tortilla with creamy guacamole, is killer. Pressure Cooking is your friend for tough cuts of meat. Sealing in the spices and flavor, and tenderizing meat faster than any other cooking method.
Servings
5 people
Servings
5 people
Ingredients
Servings: people
Instructions
  1. Heat the pressure cooker on saute. Add Avocado oil. Add in cubed chuck roast (I have used sirloin steaks too, they were on sale) and brown on all sides.
    Pressure Cooker Barbocoa
  2. Mix the spices together: bay leaves, bullion, turmeric, cumin, cloves, chipotle and oregano.
    Pressure Cooker Barbocoa
  3. Chop onion, reserve half for topping. Chop cilantro, reserve half for topping.
  4. Add the apple cider vinegar to the pot and stir. Add a squeeze of 1/2 lime.
  5. Add in the onion, cilantro, spice mixture, and chilies. Stir. Pour in the water, add garlic. Place the lid and set on High Pressure for 70 minutes. QPR.
    Pressure Cooker Barbocoa
  6. Enjoy
    Pressure Cooker Barbocoa
Recipe Notes

I like to use some of the broth (1/2 cup) mixed with water to make rice. Remove the meat to a covered dish. Reserve 1/2 cup broth, and mix with the water for the rice. Cook on High Pressure for 4 minutes, NPR 10 minutes. (Water/Rice Ratio: 1.25:1)

You can keep the rest and freeze it or refrigerate it and use it later in rice or use it for the base of a soup with the left over meat.

 

*adapted from Gimme Some Oven

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