Tender and flavorful just like Chipotle at home! Make taco, burritos, bowls etc!! YUM!
RECIPE:
2 lbs stewing beef
4 cloves garlic minced
1 chipotle pepper, minced
2 tbsp adobo sauce (from the can of chipotles)
1 tbsp lime juice
1 tbsp soy sauce or tamari if gluten-free
1 tbsp vinegar
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
2 tsp paprika
3/4 cup beef broth
1/2 tsp each salt & pepper
For bowls
1 cup Store bought pico de gallo
1 cup Store bought Guacamole
1 cup Corn
2 cups Lettuce
1 cup Shredded cheddar cheese
sour cream to serve
cilantro to serve
Rice
1.5 cups water
1 cup dry rice
1 tsp butter
Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.
Stovetop instructions
Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.
Crockpot instructions
Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.
To assemble
Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.
6 Servings:
0 points
213 calories
8g fat
0g carbs
33g protein
beef only
Original Recipe: https://thegirlonbloor.com/instant-pot-barbacoa-beef-chipotle-copycat/#wprm-recipe-container-26777
YouTube Video: https://youtu.be/6KXFZIctDcs