Slow Cooker Beer-Braised Beef Tacos
Cooked in the Instant Pot with chipotle peppers, spices, and beer until the meat becomes tender, this Instant Pot beef barbacoa recipe is the perfect filling for burritos, enchilada, tacos, and more! It's quick and easy - perfect for weeknight meal!
Servings 8 -10
Ingredients
- 2 chipotle peppers in adobo
- 1 tbsp adobo sauce or more to taste
- 2 plum tomatoes quartered
- 1 medium white onion quartered
- 4 cloves garlic minced
- 1 4- oz can diced green hatch chiles
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 2 tsp salt
- 3 lbs beef chuck fat trimmed, cut into 2-inch pieces
- 2 bay leaves
- 2/3 cup Mexican beer I used Corona
- 1/2 cup fresh orange juice
- Olive oil for cooking
- Salt and pepper to taste
- Corn tortillas for serving
- Toppings such as queso fresco sliced avocado, cilantro, and fresh lime for ser
Instructions
- Add chipotle peppers, adobo sauce, tomatoes, onion, garlic, hatch chiles, chili powder, cumin, oregano, coriander, and salt in a blender and puree until smooth.
- Using the saute setting on the Instant Pot, heat olive oil and sear the meat until it is browned on all sides. Turn off the heat.
- Add in the sauce mixture, bay leaves, beer, and orange juice. Secure lid on Instant Pot, turn to "Manual" mode on “High Pressure” setting, and set timer for 45 minutes.
- Once the timer goes off, let the pressure release naturally until all of the steam has released and the valve has dropped.
- Remove the lid and discard the bay leaves. Remove beef and shred the meat with forks. Season with salt and pepper to taste.
- Return shredded meat to the sauce. Serve with tortillas and your choice of toppings.
