Chipotle Barbacoa
- 2 ½ pounds beef chuck roast
- 3 tablespoons vegetable oil
- 7- ounce can chipotle peppers in adobo sauce (use all the adobo paste but ONLY 2 peppers)
- 3/4 cup beef broth
- 1 tablespoon finely minced garlic
- 1 tablespoon chili powder
- 1/2 tablespoon black pepper
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 to 2 teaspoons salt (to taste)
- 1/2 teaspoon allspice
- Juice of 2 limes
- 2 bay leaves
- Set the Instant Pot to sauté mode on the highest heat.
- Once hot, add the vegetable oil and chuck roast. Brown each side for about 45 seconds, then remove from the pot. Turn off sauté mode.
- Add beef broth, minced garlic, all the spices, lime juice, and bay leaves to the pot. Mix well.
- Return the chuck roast to the pot, secure the lid, ensure the vent is sealed, and set to high pressure for 1 hour.
- After an hour, release the steam from the vent.
- Remove the chuck roast from the Instant Pot and shred it using a fork. It should be tender and easy to shred.
- Add some of the juice from the Instant Pot to the shredded meat (about 2/3 cup or to taste).
- Mix it all together and enjoy in a rice bowl, salad, or burrito!
If you don’t have an Instant Pot, refer to the slow cooker or oven directions for cooking.
