"Barbacoa" is the name commonly used in Tex-Mex circles when describing barbecued meat. Barbacoa is used in tacos, quesadillas, on salads, taquitos, or eaten plain. It can be served slightly dry or loaded with sauce (as seen in the recipe photo), and it can be dressed with any sort of garnish including cheese/queso, cilantro, lettuce, or whatever suits your fancy.
Tradition holds that barbacoa is made using a cut of beef called "cachete" or beef cheek meat (yes, literally the cheek muscles of a cow's head), but may also be prepared using goat or lamb meat. Despite the potentially unsavory description, cheek meat is among the most tender of cuts, and when slowly cooked with spices over low heat for many hours (usually in pits) the result melts in your mouth.
For those of us who don't always have access to cheek meat, there are several other cuts that are often substituted; one of the most common is beef chuck roast (or la carne de vaca del cuarto delantero, meaning "beef from the front quarter"). The same low-and-slow cooking process will turn this usually tougher cut of meat very tender, and is a fair stand-in.
Since I don't have the proper equipment to properly cook this over a low-and-slow smoker, I used this alternative method with an Instant Pot. It's non-traditional for sure, but if it works then why not?
Adapted from The Chunky Chef
A rich tasting version of Tex-Mex barbecued beef, using readily available beef chuck roast instead of cachete (beef cheek meat).
Adapted from The Chunky Cook
Combine all sauce ingredients in a food processor or blender and blend until smooth. Set aside.
Trim excess fat from the chuck roast, then cut into 6-8 pieces. Season with salt and pepper.
Add oil to the Instant Pot and press the Saute button. When hot, add the beef and sear both sides, about 1-2 minutes per side. Remove meat and set aside.
Add onion to the Instant Pot and saute 2-3 minutes until softened. Add the beef broth and use a wooden spoon to scrape up the brown bits off the bottom of the pot to prevent burning. Press the Cancel button to turn off the Saute function.
Add the tomato paste, green chiles, and bay leaves, and stir to combine. Return the meat and any juices to the pot, then pour the chipotle sauce over the meat, coating evenly. Do not stir.
Lock the lid on the Instant Pot and turn the vent valve to Sealing. Set the controls to pressure cook on High pressure for 60 minutes.
At the end of cooking, use a quick release by turning the vent valve to Venting. Carefully open the lid and remove the meat to a large plate or bowl. Also remove and discard the bay leaves. Shred the meat before serving.
To thicken the sauce, set the Instant Pot to the Saute setting. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, and stir into the sauce. Cook for 5-10 minutes until thickened. then press Cancel to turn off the Saute function. Serve with the meat as desired.
Servings 8
Serving Size 8 oz plus sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.