Instant Pot Barbacoa Recipe (2024)

FAQs

How many pounds of barbacoa do I need for 6 people? ›

Ingredients Needed. Chuck Roast – you'll need 3 pounds of chuck roast to serve 6-8 people. Spices – a combination of salt, pepper, cumin, chipotle chili powder, Mexican oregano, cloves, garlic, and bay leaves lend so much flavor to the beef!

How Long Should I Cook Meat in an Instant Pot? Cooking time for meat in an Instant Pot varies by cut and thickness. For tougher cuts like chuck steak, 25 minutes on high pressure is typical, followed by a natural release of pressure.

Burn large chunks of wood—Vera prefers mesquite, which is plentiful in South Texas—for several hours, until they are reduced to glowing embers. Add the meat and cover the pit with maguey, or agave, leaves to retain and conduct heat. Cook for eight to ten hours, replenishing the wood as necessary.

Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.

In general, each pound of BBQ feeds 3 to 4 people, especially if you're serving sides. You can expect most adult guests to eat ¼ to ⅓ pounds of meat each during your event.

I always recommend that one adult can eat half a pound of barbacoa, if they're eating nothing else. A quarter pound can make two tacos if you're using corn tortillas.

Texture: Cubed beef emerged from the pressure cooker moist and tender while the slow cooker meat tasted dried out and overcooked. Veggies were a different story however. Carrots from the pressure cooker came out soft and mushy while those from the slow cooker maintained their shape, even bordering on being too crisp.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

In the US, people typically make barbacoa with chuck roast, brisket and beef cheeks. However, any cut of beef that has a lot of connective tissue and takes a long time to cook until tender works well.

Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent. Today the term is also sometimes used for a similar preparation made on a stovetop or in a slow cooker.

How is barbacoa traditionally cooked? ›

Barbacoa is a method of cooking meat (historically lamb or goat, though beef or pork is often used today) that produces tender and juicy results. It's traditionally steam-cooked underground, but modern barbacoa can be prepared over an open fire, on the stove, or in a slow cooker.

This Mexican-style seasoning is made with chipotle peppers, cumin, cloves and garlic. Use it to marinade meats before slow cooking until melt-in-the-mouth tender, then serve in tacos or over rice.

noun. 1. barbecue (parrillada) 2. In Mexico, barbacoa is meat cooked in an oven dug in the ground.

Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.

The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.