My personal MCAS-safe Beef Barbacoa (may not be safe for other MCAS people)
Prep Time20minutes
Cook Time1hour
Total Time1hour30minutes
Servings4
AuthorHolly Dacia
Ingredients
2/3cupwater
4clovesgarlic
3jalapenoschopped
1/4cupfresh lime juice
2tablespoonsapple cider vinegar*
1tablespoonground cumin**
1tablespoondried oregano**
1teaspoonblack pepper**
1/4tspground cloves**
saltto taste
1tablespoonolive oil
2 to 3poundsbeef roastcut into 1-to-2-inch chunks
Instructions
Use the “Sauté” setting on the Instant Pot. Add oil, once it is heated and shimmering, add the roast and sear until the roast is browned on all sides. Press “Cancel” to turn off the heat.
Add the rest of the ingredients and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
Use the “Meat/Stewl” setting, then adjust the +/- buttons until time reads 60 minutes. Cook. Cautiously turn the vent to “Venting” for quick release. Remove lid.
Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up. I will oftentimes remove the beef from the Instapot, placing it into a bowl, to make this easier.
Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Recipe Notes
* I sometimes have to omit this if I'm super reactive. ** I discovered when I was out of cumin, that Old Bay Seasoning works in a pinch in place of these and tastes very similar.