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

Ingredients

  • 2 medium shallots
  • 2 plum tomatoes
  • 2 lb boneless chuck steak
  • 2 tablespoons canola oil
  • 1 tablespoon mesquite seasoning
  • 6 cloves garlic
  • 2 tablespoons Old El Paso 25% Less Sodium Taco Seasoning Mix
  • 1 (15 oz) can red enchilada sauce
  • 1 cup Tuttorosso Diced Tomatoes
  • 4 oz Cacique Ranchero Queso Fresco
  • 1 small red onion
  • 2 limes, for wedges
  • 1 Hass avocado
  • 12 (4-inch) Mission Street Tacos 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, fresh tomatoes, garlic, taco seasoning, enchilada sauce, and canned tomatoes (undrained) in multicooker. Close lid and seal following manufacturer's instructions. Cook on HIGH 60 minutes.
    3. Meanwhile, crumble queso fresco. Chop onion finely and cut lime into wedges. Halve avocado; remove flesh and cut into ½-inch cubes.
    4. Let pressure release naturally 10 minutes, then release remaining pressure carefully. Strain liquid, reserving 1 cup; shred beef and cooked vegetables in medium bowl. Add reserved cooking liquid and stir to combine.
    5. Warm tortillas, if desired; top evenly with beef mixture, cheese, onions, avocado, 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.

Amount per 1⁄12 recipe serving: Calories 380, Total Fat 23g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 800mg, Total Carb 23g, Fiber 3g, Sugars 4g, Protein 21g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 40%