May 19, 2018 (Saturday) – Recipe

Pressure Cooker or Slow Cooker Barbacoa (Serve on Lettuce Wedges instead of Flour Tortillas)

  • 3lbs Lean beef, cut in cubes and fat trimmed (beef tenderloins, chuck roast, cubed).
  • I can Chipotles in Adobo Sauce (usually in the International Aisle under Mexican in the Grocery store)
  • 1 Can Diced Green Chiles
  • 4 tbspoons chopped garlic
  • 2 Diced Onions
  • 1 oz lime juice
  • 1 oz apple cider Vinegar
  • 3 ozs sweet and tangy chipotle BBQ sauce.
  • 2 Cups Beef Broth


  1. Brown Beef on all sides and set aside
  2. In a blender, combine Chipotles in Adobo Sauce, Diced Green Chiles, Garlic, Onions, Lime Juice, ACV and BBQ sauce, blend together (If no blender, just whisk in a bowl, a blender mixes better.
  3. Put beef on bottom layer of Pressure cooker or Slower Cooker
  4. Pour Beef Broth over Beef
  5. Pour Mixed Contents of Blender or Bowl over everything, mix up to really mix it in
  6. Pressure cook on High for 1 hour, natural release for 10 minutes, instant release
  7. Slow Cook for 6 Hours
  8. Take off lid, remove beef, and shred with two forks and put shredded contents back in the instapot or slow cooker and mix sauce with shredded beef.
  9. SERVE.


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