Up your game with Lena’s Barbacoa Beef recipe!

No need to fumble over a feast–we’ve got your game day grub on lockdown! With the Super Bowl just around the corner, and a whopping four hours of football on the menu, there’s only so much time for prepping on game day. Fortunately our Head Butcher, Lena Diaz, has got a hands-free recipe for Barbacoa Beef! So you can spend your Sunday letting the big game stir your emotions instead of stirring the pot! Barbacoa is a Mexican-style shredded meat that is great for sandwiches, tacos, burritos, nachos, or even breakfast hash. Made in a snap in your pressure cooker/instant pot, this easy recipe is just as versatile as it is festive!

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

  • ​2 cans of chipotle in adobo sauce ​
  • 1 bunch of fresh cilantro, coarsely chopped (include stems)​
  • ​1 bunch of fresh oregano, coarsely chopped ​
  • 1 large yellow onion, peeled and cut into small​ chunks
  • ​8 ​garlic cloves, peeled and cloves smashed
  • 1 teaspoon ground cloves
  • ​2 tablespoons ground cumin
  • 2 1/2 tablespoons ​kosher salt
  • Juice of 3​ limes
  • 1/3​ cup apple cider vinegar
  • 4 ​pounds ​beef brisket or bottom round​
  • 2 cups stock or water​
  • 1 tablespoon high temp oil
  • ​3 bay leaves

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!