Instant Pot Beef Barbacoa with Plantain Tortillas is an easy and tasty weeknight dinner to serve. Or if you are looking for a homemade dish to serve crowd barbacoa are always a tasty option.
Perfectly seasoned beef chuck roast that is shredded and placed on plantain tortillas! The tortillas add a whole new level of flavor that makes them stand out.
Instant Pot Beef Barbacoa with Plantain Tortillas
You will see that traditional barbacoa is made with roast, brisket, or even other types of meat. I find that using a chuck roast really adds a lot of flavors still keeping it affordable and low in cost. Brisket can be pricey and it won’t really change a ton of the flavor.
Is It Hard Making Plantain Tortillas
You will find that making homemade plantain tortillas does add extra steps to the recipe. If you don’t want to make homemade you can buy plantain tortillas or opt to use regular flour tortillas.
I walk you through all the steps on how to make these tortillas. Start with the dough, roll out, and then cook and allow them to cool. Once you do a few you will find how easy it is.
Toppings For Barbacoa Tacos
- Fresh avocado or guacamole
- Salsa or pico de gallo
- Cilantro lime rice
- Sour Cream
- Shredded Cheese
- And More
You can add all your favorite toppings to your tacos. Feel free to pile on all your favorite fixings. Or eat them plain if you don’t want a ton of toppings. The choice is totally up to you.
What Can I Use To Replace Beef Broth In Recipe
If you don’t have beef broth you are more than welcome to use a vegetable stock or even water. The broth adds a bit more richness to the meat, but it isn’t something that has to be used.
Can I Double This Barbacoa Recipe
Depending on the size of the pressure cooker you are using will depend if you can make more. You have to watch the max fill line to ensure you do not go over on ingredients in your pressure cooker.
If you have enough room you can double the recipe, and keep the cooking time the same. It will just take the pot longer to come to pressure before it begins cooking.
Looking for more easy Instant Pot recipes
- Instant Pot Beef Burrito Bowl | Here is a super easy ground beef Instant Pot meal. You have tender rice, loads of beef and all your favorite toppings. A hearty and wholesome dinner.
- Easy Instant Pot Asian Sticky Ribs | Take a walk on the Asian flavored dinner side. These sticky ribs will melt in your mouth and please your tastebuds. I bet you can’t eat just one!
- Instant Pot No Boil Stuffed Shells | Skip boiling noodles and make these stuffed shells. A crazy simple dinner idea that will fix your pasta needs.
How to Store Leftover Barbacoa Meat Mixture
If you have leftover meat, leave a little of the juice in with the meat. This will help keep it moist and not dry it out as much. Just store it in the fridge for up to three days.
You can then warm it up in the microwave or opt to reheat in a pan on the stove. Just make sure there is some liquid to keep the meat moist.
- Beef Barbacoa
- 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
- 1.5 cups beef broth
- 1 TBSP apple cider vinegar
- 1 TBSP brown sugar
- 8 cloves garlic, minced
- 2 TBSP olive oil
- 1 chopped chipotle pepper in adobo
- 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely
- 2 tsp cumin
- 2 tsp dried oregano
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- Set Instant Pot to sauté, high, add oil.
- Once the oil is shimmering, add the cubed roast and stir continuously until browned.
- Add the dry spices and continue stirring for a minute, until they become fragrant.
- Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
- Add the beef broth, vinegar, and brown sugar, then stir well to mix.
- Set Instant Pot to pressure cook, high, 1:20 and seal the lid.
- Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.
Amount Per Serving: Calories: 705Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 236mgSodium: 585mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 71g
- 6 plantains, ends removed and halved
- 1/4 cup + 4 TBSP flour divided
- 2 TBSP coconut oil divided
- Small bowl to cut out the tortillas -we used one that was 5.5” across
- Bring a large pot of salted water to boil with the plantains.
- Once boiling, continue for 15 minutes.
- Remove plantains from water and let cool.
- In 2 batches, add half the plantains, 1/8 cup + 2 T flour, and 1 T coconut oil to a food processor. Let run for about 1 minute, or until an elastic dough has formed. If the dough doesn’t form at this stage, add another tablespoon of flour and continue processing.
- Once you have the dough, start with small golf ball sized pieces and work them by hand into flat discs on a well-oiled surface.
- Oil a rolling pin, and use it to create a smooth, round tortilla. You want this to be a little larger in diameter than your bowl.
- Press the bowl into the dough, remove the cut edges, and gently peel the tortilla from the surface. Wax or parchment paper work well to store the formed tortillas.
- Once they are all formed, cook them for about 2 minutes on each side in a very lightly oiled pan -cast iron works well for this.
- Stack the cooked tortillas on a large cloth napkin, folding to cover after adding each one.
*getting the dough to exactly the right consistency can be tricky. I have found that adding a little more flour and either processing some more or simply kneading the dough, can produce the desired elasticity. Be sure to use generous amounts of oil on all surfaces, including your hands! This dough is sticky and tricky, but well worth the effort to make it work as the results are amazing!
Amount Per Serving: Calories: 219Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 31mgCarbohydrates: 50gFiber: 4gSugar: 20gProtein: 2g