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Multicooker Beef Barbacoa-Style Tacos
Recipes
Multicooker Beef Barbacoa-Style Tacos
12 servings
1 hour, 45 minutes total (Active 30 minutes)

Ingredients

  • 2 shallots
  • 2 plum tomatoes
  • 2 lb boneless chuck steak (or brisket)
  • 2 tablespoons canola oil
  • 1 tablespoon mesquite seasoning
  • 6 cloves garlic
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 (19 oz) can red enchilada sauce
  • 1 cup canned diced tomatoes
  • 4 oz queso fresco
  • 1 small red onion
  • 2 limes, for wedges
  • 1 Hass avocado
  • 12 street taco–size flour tortillas
  • 1 cup sour cream

Steps

    1. Chop shallots and plum tomatoes coarsely. Cut beef into 4 equal pieces and rub with oil and mesquite seasoning (wash hands).
    2. Place beef, shallots, plum tomatoes, garlic, taco seasoning, enchilada sauce, and canned tomatoes (do not drain) in multicooker. Close and seal lid following manufacturer's instructions. Cook on HIGH 60 minutes.
    3. Meanwhile, crumble queso fresco. Chop onion finely and cut lime into wedges. Halve avocado, scoop out flesh, and cut into ½-inch cubes.
    4. Let multicooker pressure release naturally 10 minutes, then release remaining pressure carefully. Drain, reserving 1 cup cooking liquid; shred beef and cooked vegetables in medium bowl. Add reserved cooking liquid and stir to combine.
    5. Heat tortillas following package instructions; top evenly with beef mixture, queso fresco, onions, avocados, and sour cream. Serve with lime wedges.

    Chef’s Tip: Step 2 can be done in slow cooker on HIGH 4–5 hours (or LOW 7–8 hours) or in foil-covered baking dish at 350°F for 3–3 ½ hours.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 380, Total Fat 23g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 710mg, Total Carb 22g, Fiber 3g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 21g, Vitamin D 0%, Calc 10%, Iron 40%, Potassium 8%