Cook up some Beef Barbacoa Tacos for dinner tonight! - WDRB 41 Louisville News

Cook up some Beef Barbacoa Tacos for dinner tonight!

Posted: Updated:

LOUISVILLE, Ky. (WDRB) - Chef Paul Dowell from Kroger demonstrates how to make these tacos for a quick dinner option.

Barbacoa Filling:

2 Tbl.

Canola Oil

2 lb.

Chuck Roast (trimmed & cut in large chunks)

1-10 oz. pkg.

Kroger Produce Fresh Pico de Gallo

½ c.

Simple Truth Organic Beef Broth

2

Limes (juiced)

2

Chipotle Peppers in Adobo Sauce (minced)  *double for extra kick*

2 Tbl.

Private Selection Chile De Arbol Culinary Spice Paste

To taste

Salt & Pepper

As Needed

Kroger White Corn Tortillas (warmed)

Optional Toppings:

2 Tbl.

Canola Oil

2 lb.

Chuck Roast (trimmed & cut in large chunks)

1-10 oz. pkg.

Kroger Produce Fresh Pico de Gallo

½ c.

Simple Truth Organic Beef Broth

2

Limes (juiced)

2

Chipotle Peppers in Adobo Sauce (minced)  *double for extra kick*

2 Tbl.

Private Selection Chile De Arbol Culinary Spice Paste

To taste

Salt & Pepper

As Needed

Kroger White Corn Tortillas (warmed)

Directions:

  • Turn Instant Pot sauté feature on & add oil to heat.  Add in ½ the beef & brown all sides.  Reserve beef to a plate & brown the next batch of beef. Drain excess fat from pan.
  • Switch Instant Pot to the Meat/Stew function & add beef & pico.
  • In a large cup blend together well beef broth, lime juice chipotle & chile de arbol culinary spice.
  • Pour liquid over the beef & pico.  Put lid on Instant pot & turn top valve to pressure cook.  Set timer for 40 minutes & then to valve to vent/release pressure.  Shred beef with 2 forks & return to cooking liquid.  This will make short work of a dish that usually takes hours to cook.
  • Serve piping hot with lots of fresh toppings.  Also great served over rice.

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