Instant Pot Barbacoa

Tender, Juicy, fall of the bone beef is what you get with this Mexican Beef Shank Barbacoa recipe.

There are many versions of Barbacoa, however it commonly refers to meat that is cooked to yield tender pieces of shredded meat.

Aromatics for Barbacoa

Dried Guajillo Peppers, Dried Chile de Arbol, Mexican Oregano, Bay Leaves

We're using Beef shank which in Spanish translates to 'chamorro de res'. This cut of meat is right around the leg bone.

Cooking the barbacoa in the instant pot results in tender meat in a fraction of the time.

While this beef shank barbacoa goes great on tortillas as a taco, I personally love it on a plate served with Mexican Rice, Beans, and Nopales.

Leftover barbacoa stores great, just be sure to add extra broth to the meat so it doesn't dry out. This will store in the fridge for 4-5 days.

Serve the barbacoa with Nopales

For more delicious Recipes Click on the link below: