These Instant Pot Barbacoa Tacos are the perfect way to celebrate Cinco de Mayo this weekend! Full of bold flavor with just enough heat to wake up your taste buds and get you ready for your fun fiesta!
I had the pleasure of joining my co-author Sara De Leeuw at a cooking demo and book signing in Los Angeles last week for our new book, The Gluten-Free Instant Pot Cookbook. What a thrill to be able to work with the team from Melissa’s Produce, meet wonderful people and teach them about how to cook gluten-free in the Instant Pot!
What an incredible experience! The team is a well-oiled machine, each one excelling at their tasks, from video-taping the events and decorating the signing table and a table where bloggers can photograph the cookbook surrounded by the ingredients to be used in the day’s meal, to the kitchen staff who prepare recipes from the cookbook.
Everyone who attends, usually 25 to 30 people, are given a copy of the book signed by the author(s), have an opportunity to photograph the foods and then sample the recipes. Then everyone sits down and the author does a cooking demo of one or two recipes.
We chose a recipe they hadn’t prepared for the luncheon, a wonderful Greek millet salad with Kalamata olives, cherry tomatoes, spinach, cucumbers, and red onions with a beautiful lemon vinaigrette. We made a vegan version of the recipe by using vegetable broth, leaving out the cooked chicken, and not garnishing with feta cheese. It is such a versatile recipe that you can make it with whatever vegetables you have on hand and your choice of herbs!
People were delighted with the luncheon, especially the Tacos al Pastor with Pineapple Salsa and the Double Chocolate Cheesecake that is a cross between cheesecake and mousse, incredibly tender and creamy. It is nerve-wracking to have other people make your recipes and witness people sampling them – with fingers crossed that everyone loves them as much as you do!
When it was all finished, we packed up our equipment and headed to a local Mexican restaurant to unwind and celebrate the success of the event. Sara knew the chef and the kitchen sent out lots of samples of their dishes for us to try. It was a thrill to have real Mexican food again – it is hard to find outstanding Mexican food outside of Southern California and I’ve missed it!
Every dish was outstanding but the one that really caught my attention was their barbacoa. Rich flavor with mouthwatering tender beef in a chile-based broth. It was everything you would dream of in a meal. I knew I wanted to try and make my own version to share with all of you.
Feel free to dial back the heat by using fewer chipotle en adobo chiles and sauce. Garnish the tacos with your personal choices of toppings and I hope you love these Barbacoa Tacos as much as The Artist and I do.
Jane’s Tips and Hints:
To easily clean a blender, once you’ve made the sauce and poured that into the Instant Pot, rinse the blender pitcher. Add about 1 cup of hot water and a little liquid dish soap. Put it back on the blender base, secure the lid, and pulse to create a soapy foam that will clean the interior of the blender.
Corn tortillas often have added wheat, so be sure the brand you use is guaranteed gluten-free. Chipotles en Adobo can contain gluten ingredients. Always check the labels to be sure it is safe and contact the manufacturer if you have any questions. If you can’t find safe chipotles en adobo, you can use a little cayenne pepper and a teaspoon of vinegar in its place.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and I am hosting! These recipes are incredibly creative and delicious, perfect for any party!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!
Cinco de Mayo Fiesta
- Orejas Mexican Pan Dulce – Creative Culinary
- Instant Pot Barbacoa Tacos – The Heritage Cook
- Pork Pozole Verde – Karen’s Kitchen Stories
- Chicken Tostadas with Black Bean Guacamole and Salsa Fresca – From a Chef’s Kitchen
- Mexican Red Rice (Arroz Rojo) – Beyond Mere Sustenance
- 2 to 4 lb chuck beef roast
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp ground cumin
- 2 tbsp olive or vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1/3 cup water
- 2 bay leaves
- 2 cups low sodium beef broth, divided
- 2 cloves garlic, peeled and coarsely chopped
- 1 tbsp ground cumin
- 1 tbsp oregano
- 2 chipotle peppers in adobo sauce, gluten-free if needed
- 2 to 4 tsp adobo sauce, to taste
- 3 to 4 tbsp freshly squeezed lime juice, to taste
- Pinch kosher salt
- Pinch ground black pepper
- Warmed corn tortillas (gluten-free if needed)
- Lettuce leaves
- Shredded cheddar or Monterey Jack cheese
- Chopped red onions
- Sliced radishes
- Fresh cilantro
- Prepare the Beef: Cut the beef roast into large chunks, discarding any obvious pieces of fat. Season the meat with the salt and pepper. Press Sauté on your electric pressure cooker and heat the oil. When hot, brown half the meat at a time. Transfer the meat to a plate. Cook the onions about 3 minutes until softened. Stir in the garlic and cook, stirring, for about 1 minute. Deglaze the pan with the water, scraping to be sure nothing is stuck to the bottom of the pan. Press Cancel. Return the beef to the pot and tuck the bay leaves in.
- Make the Sauce: In a blender or food processor, puree 1 cup of the beef broth with the remaining sauce ingredients together until smooth.
- Cook the Beef: Pour the remaining 1 cup beef stock into the inner pot and stir the meat to be sure none of it is sticking to the bottom. Pour the pureed sauce over the top but do not stir! Place the top on the pressure cooker and lock. Be sure the handle is in the sealing position. Cook on high pressure for 70 minutes, then let it naturally release the pressure for 12 minutes. Turn the handle to venting and release the remaining steam.
- Using a slotted spoon, scoop the meat out of the pan and place on a baking sheet. Use two forks to shred it, discarding any clumps of fat.
- Build your tacos with your favorite toppings and enjoy!
SHORT CUT: If you can't find chipotles en adobo, you can use a chipotle salsa in place of the peppers and adobo sauce. Add the salsa to the other sauce ingredients, reducing the beef stock to 1/2 cup and stir to blend. No need to use a blender. Follow the rest of the directions as written.
Amount Per Serving: Calories: 985 Total Fat: 38g Saturated Fat: 15g Trans Fat: 2g Unsaturated Fat: 22g Cholesterol: 469mg Sodium: 691mg Carbohydrates: 8g Fiber: 1g Sugar: 2g Protein: 154g
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