Beef · Mexican · recipe · recipes · Tacos ·

Beef Barbacoa Tacos

   

The hardest part about this recipe is the waiting for the Slow Cook Sauce to it's magic!  Grab your InstaPot and get to work.

Ingredients:

  • 1.5 kg Chuck Beef Roast, cut into large cubes.
  • 1 Medium Onion, cut into quarters
  • 2 - 3 Tbs of cooking oil
  • ½ Bottle of our WD Barbacoa Slow Cook Sauce
  • Salt and Pepper
  • ½ C Dark beer (or water)

 Preparation:

Season Beef with salt and pepper.  Add the oil to your InstaPot set on the Sauté setting and sear the beef cubes on all the sides.

Add the onion, WD Barbacoa Slow Cook Sauce and Beer (or water), seal the lid and cook on high pressure for 30 minutes.  Let the pressure release naturally,

Once the pressure is released, take the beef cubes out of the pot and shred it up, removing any connective tissue.  Return  the shredded beef to the pot with the cooking liquids and let simmer on Sauté for another 5 - 10 minutes, stirring the beef so that it is fully coated in the cooking liquid.

 

For the Tacos:

Ingredients

  • 15 to 20 Corn Tortillas
  • 1 Red Onion Sliced
  • Fresh Cilantro leaves
  • Guacamole Sauce
  • Lime wedges

Wrap the tortillas in a clean, damp tea towel and microwave them for a few minutes in the microwave to warm them up.  Then fill with your Beef Barbacoa, Guacamole Sauce, fresh Cilantro, and diced Red Onions. Serve with some lime wedges on the side.

 Guacamole Sauce

  • 1 Avocado
  • ½ Jalapeño deseeded
  • 1 hand full of Cilantro with stem and leaves
  • ¼ C Lime Juice
  • ¼ C Apple Juice
  • ½ C Grapeseed (or Avocado) Oil
  • ¼ C White Wine Vinegar
  • Salt to taste

 Preparation:

Add your peeled avocado, cilantro, and lime juice to a blender, and pulse on high until combined.  Then add in the apple juice, oil, and vinegar and blend until it reaches a velvety smooth consistency.  Season with salt to taste.

Retour à Beef Barbacoa Slow Cook Sauce