*Here's another post I did to Instagram. It was too big for the description so I am going to also post that here in full*
Recently I did an Instant Pot take on a Chipotle style shredded beef barbacoa. It uses a quick red chile adobo using ancho chile powder based off of one by Rick Bayless. I have only made this once before and would probably add some tweaks next time, but I thought it was good enough to share for anyone that wants to try something like it. Here would be the instructions.
For the adobo I used:
1/2 cup of ancho powder. About 2oz.
8 garlic cloves still in their skin.
1/4 tsp ground cinnamon, preferably Mexican canela
1/2 tsp fresh ground cumin.
1 tsp mex oregano
3 tablespoon of apple cider vinegar
A scant 1/4 tsp of ground cloves
1/4 tsp of fresh ground black pepper
2 to 3 chipotles in adobo (seeded) and 1 tablespoon of adobo sauce
1 ¼ cups water
Roast the garlic cloves over medium-high heat in a skillet or griddle. Let cool and peel. Add the 1 ¼ cups water to a small saucepan and bring to a boil. In a blender, add the chile powder and pour the boiling water over it. Give it a couple wizzes to mix it all together. Let it sit for 5 mins or so to let the chile powder re-hydrate. Then add the garlic and the rest of the adobo ingredients to the blender jar and blend to create a thick but still pourable paste. Add more water if the mixture isn’t moving easily through the blades. That’s the adobo. I didn’t add salt just because we will be salting the meat and there will be salt in the broth and I don't want to risk over seasoning. If I was using it as a marinade, I would have added 1 to 1 ½ teaspoons of salt. With this recipe you will have extra adobo leftover for other dishes. Add salt accordingly to account for the amount used for the barbacoa.
Cut a 2 lbs or so chuck roast into 2 inch cubes. I like to generously salt the beef and let rest on a cooling rack for an hour to season the meat. After the hour, grind on some black pepper to the meat, and using the saute function of the instant, add a couple tbsp of vegetable oil and deeply brown the roast chunks in batches only on one side. Remove to a plate. Chop up a medium white onion and saute until starting to turn a golden color. Cancel the saute function. Throw in a splash of water or beef broth in the pot and deglaze the pot, scraping up all the nice brown bits. Add the beef to the pot and pour ½ cup of the adobo over it. Then pour in ½ cup of beef broth over the whole thing and add 1 bay leaf. Cook the whole thing over high pressure for about 30 mins. Let the pressure release naturally. Once the pressure releases, remove the meat and shred it. Discard the bay leaf. Then pour off the liquid from the pot and skim off the fat. Add the shredded meat back to the pot with ½ cup of the cooking liquid. Cook briefly using the saute function stirring to incorporate the liquid into the shredded beef. Taste and see how much salt it needs and if you would like more of the cooking liquid added. This is really to your taste here, but it will get you to a good starting point.
This barbacoa is great for Chipotle style burritos and bowls, but I really like it with a simple smothered burrito or chimichanga. Add the beef, some chopped onions, and shredded cheese to a large flour tortilla and wrap up as a burrito. Bake or fry it if a chimi is your jam. Then smother with the red chile enchilada sauce I recently posted about. Top with more shredded cheese and serve with sour cream, some romaine lettuce and pico. So good!
Recently I did an Instant Pot take on a Chipotle style shredded beef barbacoa. It uses a quick red chile adobo using ancho chile powder based off of one by Rick Bayless. I have only made this once before and would probably add some tweaks next time, but I thought it was good enough to share for anyone that wants to try something like it. Here would be the instructions.
For the adobo I used:
1/2 cup of ancho powder. About 2oz.
8 garlic cloves still in their skin.
1/4 tsp ground cinnamon, preferably Mexican canela
1/2 tsp fresh ground cumin.
1 tsp mex oregano
3 tablespoon of apple cider vinegar
A scant 1/4 tsp of ground cloves
1/4 tsp of fresh ground black pepper
2 to 3 chipotles in adobo (seeded) and 1 tablespoon of adobo sauce
1 ¼ cups water
Roast the garlic cloves over medium-high heat in a skillet or griddle. Let cool and peel. Add the 1 ¼ cups water to a small saucepan and bring to a boil. In a blender, add the chile powder and pour the boiling water over it. Give it a couple wizzes to mix it all together. Let it sit for 5 mins or so to let the chile powder re-hydrate. Then add the garlic and the rest of the adobo ingredients to the blender jar and blend to create a thick but still pourable paste. Add more water if the mixture isn’t moving easily through the blades. That’s the adobo. I didn’t add salt just because we will be salting the meat and there will be salt in the broth and I don't want to risk over seasoning. If I was using it as a marinade, I would have added 1 to 1 ½ teaspoons of salt. With this recipe you will have extra adobo leftover for other dishes. Add salt accordingly to account for the amount used for the barbacoa.
Cut a 2 lbs or so chuck roast into 2 inch cubes. I like to generously salt the beef and let rest on a cooling rack for an hour to season the meat. After the hour, grind on some black pepper to the meat, and using the saute function of the instant, add a couple tbsp of vegetable oil and deeply brown the roast chunks in batches only on one side. Remove to a plate. Chop up a medium white onion and saute until starting to turn a golden color. Cancel the saute function. Throw in a splash of water or beef broth in the pot and deglaze the pot, scraping up all the nice brown bits. Add the beef to the pot and pour ½ cup of the adobo over it. Then pour in ½ cup of beef broth over the whole thing and add 1 bay leaf. Cook the whole thing over high pressure for about 30 mins. Let the pressure release naturally. Once the pressure releases, remove the meat and shred it. Discard the bay leaf. Then pour off the liquid from the pot and skim off the fat. Add the shredded meat back to the pot with ½ cup of the cooking liquid. Cook briefly using the saute function stirring to incorporate the liquid into the shredded beef. Taste and see how much salt it needs and if you would like more of the cooking liquid added. This is really to your taste here, but it will get you to a good starting point.
This barbacoa is great for Chipotle style burritos and bowls, but I really like it with a simple smothered burrito or chimichanga. Add the beef, some chopped onions, and shredded cheese to a large flour tortilla and wrap up as a burrito. Bake or fry it if a chimi is your jam. Then smother with the red chile enchilada sauce I recently posted about. Top with more shredded cheese and serve with sour cream, some romaine lettuce and pico. So good!
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| Baked chimi with beef barbacoa and topped with cheese and red chili enchilada sauce. |
