If you’ve had traditional barbacoa, this is not that. Traditional barbacoa is cooked in leaf-covered pits. I have neither a cooking pit (yet) nor access to leaves from [somewhat] far away lands. The truth is, I’ve never even eaten traditional barbacoa. All the same, here’s my version for those of us who remain pit-less. We use a pressure cooker here. However, it can also be braised on the stovetop in a Dutch oven. A slow cooker may also be used.
While the recipe calls for a chuck roast, I’ve also used cuts such sirloin tip — or even bottom round if it’s on sale. Or… how ’bout some venison barbacoa? Whoa.
This can be served various ways: Inside a burrito or taco. On top of a warmed corn tortilla, tostada, or fresh tortilla chips (my preferred delivery system). On a salad. On its own with a side of beans and rice. Or mixed in with rice as a sort of quick, Latin biryani. Gasp!!
- 2 Tablespoons cooking oil
- 4 pounds beef chuck roast
- 1 recipe Red Chile-Chipotle-Sauce (makes about 5 cups)
- 1 bay leaf
- Sour Cream
- Lime wedges
- Corn Tortillas
- Heat oil in 12" skillet (or Dutch oven) over medium-high heat.
- Add roast and brown on all sides.
- If using a Dutch oven: Add 3 cups of Red Chile-Chipotle Sauce and bay leaf to beef to Dutch oven. Cover and simmer about 4 hours, until tender.
- If using a pressure cooker: Place beef in pressure cooker. Add 4 cups of Red Chile-Chipotle Sauce and bay leaf. Set to high pressure cook for 90 minutes, using a quick release.
- When the beef is finished cooking, transfer to a large bowl and shred using two forks. Mix in remaining Red Chile-Chipotle Sauce, to taste.
- Serve with sour cream, guacamole, lime, and warmed corn tortillas.