Instant Pot Barbacoa Beef (+ Slow Cooker Instructions!)

averiecooks.com

Jazzy Brightside

¾ cup beef stock, Mexican beer (Sol, Pacifico, Negro Modelo, etc.), or water

1 small/medium white onion, peeled and roughly chopped

4 to 5 cloves garlic

one 4-ounce can diced green chiles

4 chipotles in adobo sauce (or reduce/increase to taste based on preferred heat level)

1 to 2 tablespoons adobo sauce (or reduce/increase to taste based on preferred heat level)

¼ cup fresh lime juice

2 tablespoons apple cider vinegar

1 heaping tablespoon ground cumin

1 heaping tablespoon dried Mexican oregano (regular oregano may be substituted)

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

¼ teaspoon ground cloves

2 tablespoons olive oil

3 pounds boneless beef chuck roast, fat trimmed, and diced into 2-inch chunks

3 or 4 bay leaves

corn tortillas, lime juice, cilantro, red onions, avocado, cotija cheese, etc.; for serving

Directions at averiecooks.com

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