Beef Barbacoa

Traditional Mexican barbacoa is an event. It involves slow-cooking beef, goat or lamb in a stone-lined underground pit until the meat is so tender it barely holds together. But using either the pressure-cooker or slow-cooker function of the Instant Pot, barbacoa is doable even on a weeknight. Our cut of choice is beef chuck, which becomes succulent and shreddable with enough cooking. Barbacoa seasonings vary by region in Mexico. We draw inspiration from Oaxacan cooking and blitz dried chilies, sesame seeds and spices into a puree to flavor the braise. Serve barbacoa with rice and beans, or tuck it into warm tortillas and make tacos. Either way, offer chopped white onion and fresh cilantro for texture and freshness. Diced avocado and lime wedges are great accompaniments as well.