 Hey everyone, hope you're doing well. Today's recipe we're making beef barbacoa tacos. Now I love this recipe because it is so versatile. Now we're going to be cooking it up in our Instant Pot and once you do that you've got the makings for lots of different meals. You can make tacos like we're going to do today. You can make enchiladas, burritos, nachos and even use this for meal prep. Maybe you like to cook your food up ahead of time during the week and portion it out. This freezes well so it goes right in the freezer and I think you're going to love the flavors. I'm Rockin' Robin and I'm going to show you how to make it right after this. Alright so let's start by going over our barbacoa ingredients. So first up is our beef. I'm using a chuck roast here. It's more inexpensive cut of beef. Works well because we're cooking it under pressure or if you want to do it in a slow cooker you can and as long as you cook it slow and low it'll be so nice and tender you'll love it. Alright so what I'm going to do with this is I'm going to slice this and trim some of the excess fat off and we're going to sear it and I'm going to sear it in a stainless steel pan. You could use the Instant Pot it has that feature but I like a little more room and I really want to emphasize that you use a stainless steel pan because then that way the meat actually sticks, creates what's called a fond on the bottom of the pan and that's where you get a lot of flavor. Alright so we're going to cook our onions in that later. We're going to lift that off and then we're going to put it in our Instant Pot and the flavors are just so delicious. Next up we have some I have some finely diced onions, garlic, I have some fresh garlic here, I have some chipotle peppers in adobo sauce, some dried oregano, some ground coriander, anchovy chili powder and some ground cumin. I have some ground cloves, some bay leaves, we're going to use some fresh lime juice, some apple cider vinegar, salt and some chicken broth. So before we start searing our meat, I got it here on the board I'm going to cut some of the pieces a little smaller but I am going to salt them up a little bit so I'm going to put a little bit of salt on here before we sear them. For the piece this size I'm going to just cut it in half it will just be easier to work with and it'll fit better in the pan and you want your meat to be at room temperature before you start cooking it. So here's our setup I got my stainless steel pan over medium-high heat I want this to be nice and hot to sear that meat and I have my instant pot insert behind there ready to go for when the meat's done I'll just transfer it right into that and I'm going to add a little bit of olive oil to my pan here just a little bit. You can see the swirls in the oil which means it's it's pretty hot so I'm going to place the meat in there. I'm going to let that sear for you know a couple of two three minutes or so. If you have a splatter guard it's a great time to use it. I love these things they work great they don't keep all the splatter out or in I should say but they help tremendously. All right we're a couple of minutes into this. You see it's nice and seared right there. Just flip them over and we'll do the same thing on the second side. A couple more minutes to pass. We've got a nice sear going on I'm going to place this into the instant pot right behind here. I'm going to add just a touch more oil because it's kind of disappeared there. Give it a swirl and add our last three pieces. Then once these are done they'll go into the instant pot and we'll see the next step. Our second batch is done. Pop those right in the instant pot. Now I'm going to turn my heat down because it's pretty hot. We're going to add some oil here and we're going to add our onions. Take a wooden spoon we're going to start scraping the bottom and we're going to saute these for about five minutes and this is what I was telling you about. You want to pick up all that brown stuff on the bottom get it into your onions and then we're going to put that in our instant pot for more flavor. All right so we're going to place all of our onions right into our instant pot. Now that we've got our meat and onions in the instant pot now we're going to put a few things in the blender. But first I'm going to mince my garlic. Just put it in a press and just mince it. Have it ready to go. So in the blender we're going to put our chicken broth. I'm just going to put a cup of that in there and remember guys you can get the written instructions all the ingredients and everything down below in the description of this video click down there if you're on a computer that says show more and you'll find it. Okay we'll put the lime juice in here and this is just going to combine all these spices and really get them mixed up before we add it. There's our apple cider vinegar and all of our spices I've got you know the the ground cumin the cloves the coriander the ancho chili pepper the salt everything oregano and we'll just slide those right in. Now before I add the chipotle chili peppers I like to take the seeds out if you're a hot and spicy kind of guy or gal leave it in you'll like that heat or like me I take them out it just lowers the temperature a little bit but you still get all the flavor. So this is how I'm going to do it now be careful these are hot and spicy don't touch your face okay so I'm just going to cut into this pepper and expose the seeds can you see that tons of seeds in here tons of heat let me tell you. So I just open them up and I scrape out you don't have to scrape them all out you can scrape out as many as you want and I'm going to put about four of these peppers into my sauce and then I just take this part and place it in the blender and we're also going to add a couple of teaspoons of the adobo sauce to the blender as well and we're going to pour this beautiful sauce check this out right over the top of all that nice beef now since we've got a lot of stuff left in there I want to get it all out I'm going to add a little more about another cup's worth of chicken broth so that I can kind of release it and get all those good spices in there all we have left to add is that garlic that I'm minced up and those bay leaves I'm going to try and just stir that just a little bit kind of work it in now we're going to cook this somewhere around an hour we'll see I just want that meat to be nice and tender so I have a meat selection here so I'm going to go ahead and use that and I'm going to cook it for um you know I'll check it at 50 minutes and we'll see where we're at before we put our tacos together I have a chef joke for you why can't you trust tacos because they tend to spill the beans so here's the barbecue after 50 minutes of cooking I'm going to show you how tender it is I just pick it up with this pair of tongs here and you can just see I can just squeeze it apart so it is ready nice and tender ready to go for some nice shredding so there's a couple of ways that you can shred this up you can either do it in the pot which is what I'm going to do because it's so tender or you can take it out put it on a cutting board and then shred it but I'm just going to take you know a couple of works here and just pull it apart it's just falling apart and then we can take out the bay leaves when you see them and this shred it up beautifully you want to come in here yes do you yes hello hello all right look at our setup here that's what I wanted to tell everybody this is our setup I got my barbacoa over here we've got our shredded cheese some sliced avocados some cabbage I have a little bit of pico and I made up some fresh uh rice here and some sour cream over there too so I got it all laid out we're ready to eat oh I'm hungry yeah I know you are but you'll have a burrito I'm sure yes okay but I got to do my taco first because that's what this video is about all right we are ready to make our tacos now what I've done here is I have a tortilla warmer I love these things they're great talked about them many times um taking some corn tortillas you can use flour whatever you like and I'm going to put them into my little tortilla warmer pop it in the microwave for about 35 40 seconds not minutes seconds and these will stay hot for like a half an hour so it's great if you're serving you know having a party you can put them in there a whole stack and keep them warm and people can just help themselves okay my tortillas are super hot all right we got that I'm going to place it in my little taco holder here okay of course we need our barbacoa and then my Spanish rice that I cooked up a little bit of cabbage for some crunch here comes some pico and some avocado we'll finish it off with some cheddar cheese you got to love the colors oh and I got my sour cream can't forget that barbacoa tacos these things are delicious I get to try it now oh tacos are messy that's okay these tacos that barbacoa is perfectly seasoned it's got a hint of heat to it just like I like it and tons of flavor you're gonna love this you've got the crunch from the cabbage like I said and the pico gives a little freshness delicious guys so you know what you need now you need to make my Spanish rice to go with this barbacoa it is super delicious all right I'm gonna leave a link for you right over here click that go make that rice serve it up with this barbacoa you will be in heaven the flavors are so delicious all right and also if you'd like to see all of my Mexican recipes because that's where this channel started really was making my Mexican recipes I'm gonna leave a playlist for you right down here it's going to show you all of my Mexican recipes so check that out as well thank you so much for watching don't forget to subscribe to my channel smash that like button and leave me a comment all right we'll see you next time