Add these Electric Pressure Cooker Beef Barbacoa Tacos to tonight's spread. Warm flour tortillas are topped with this juicy beef, crumbled Feta and zesty seasonings in this crowd-pleasing Electric Pressure Cooker Beef Barbacoa Tacos recipe.
1 Tbsp. chopped canned chipotle pepper in adobo sauce
2 tsp. ground cumin
12 flour tortillas (6 inch), warmed
1 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup loosely packed fresh cilantro leaves
1 each green and red serrano chile, cut into thin slices
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Let's Make It
Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 3 min. on each side or until evenly browned on all sides.
Combine next 10 ingredients; pour over meat. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 1 hour using HIGH PRESSURE COOK setting. When timer goes off, use Quick Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Use tongs to remove meat from cooker; cool slightly. Meanwhile, skim and discard fat from surface of meat drippings remaining in cooker.
Shred meat; place in medium bowl. Add half the reserved drippings; mix lightly. Spoon onto warm tortillas; top with cheese, cilantro and chiles.
Serve with refried beans and hot cooked Mexican-style rice to round out the meal.
Serve with additional taco toppings, such as fresh lime wedges, salsa, chopped red onions and/or shredded lettuce.
Substitute 2 small jalapeño peppers for the serrano chilies.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.