Spanish for “barbeque”, this O.G. meat cooking method from Mexico is translated to modern equipment in this recipe with a rich, flavorful spice base that will transport you to streets of Capulhuac. Serve on tacos, nachos, or your morning eggs. 15m prep for overnight or all day set-and-forget cook.
Ingredients by Step
Recipe
- Brown Beef
Heat Cast Iron on Med-High until a drop of water dropped on surface will instantly vaporize.
While waiting on skillet, Cut roast into 2-3 in thick sections, Sprinkle with Salt & Pepper, brown in skillet on all sides. If you find you are more cooking and less browning, increase heat and add a small amount of olive oil (this will hasten browning but is a little messy, use an oil splash guard if you have one). - Marinade
Combine all remaining ingredients in Instant-Pot or Slow Cooker. As Beef is browned, place in Instant-Pot or Slow Cooker over marinade in a single layer. - Cook Low & Slow
Cover/seal, set to low, and cook for 8 hours. - Shred
Depressurize if required, remove chunks of beef which should fall apart easily. Shred apart with forks or shredders.
Recombine with juice in the pot and serve immediately or store.
*If serving with tacos immediately, you can try keeping the juice separate and serving in a bowl alongside the tacos as a consommé. - Serving Recipes
What we love about this recipe is that you can make this whole batch in about 15m with set and forget, and then toss it in fridge and have it with several separate and different meals across the week. We love serving with our Authentic, Colorado Green Chili Sauce. Our go-to uses are:- Tacos: Warm corn tortillas | onion | cilantro | sour cream | salsa | guacamole | cotija cheese
- Nachos: Corn tortilla chips | onion | sour cream | refried or black beans | jalapenos | cheddar cheese | queso fresco
- Eggs: Great as an omelet, scrambled in a breakfast skillet, or just served alongside or atop your favorite eggs.
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