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Authentic Beef Cheek Barbacoa (Instant Pot)

Meagan InstantPot, main_course

Recipe Source

  • 3 lbs of beef cheek meat
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1/2 tsp of cumin
  • 1/2 tsp of Mexican oregano
  • 2 tsp of fresh minced garlic
  • 1 bay leave
  • 2 limes (two squeezed)
  • 2 cup of beef broth
  • 1/2 cup of cilantro
  1. Wash off with water your beef cheek and cut off any visible fat.
  2. Next, cube your beef cheek into pieces.
  3. Put the beef in your pressure cooker with your cumin, oregano, garlic, bay leaf, and lime juice you squeezed out.
  4. Now stir it up well and then add in your beef broth.
  5. Turn in to manual mode and set the cook time for 36 minutes.
  6. Once the timer goes off you will let the pressure naturally release.
  7. While the pressure is naturally releasing I cut my cilantro, make myself some pico de gallo and warm my corn tortillas.
  8. Once all the pressure is released I open my lid and use a slotted spoon and shredded it with two forks
  9. Plus I discard any solid fat or any remaining bits like vein or gristle.
  10. You can garnish with diced onion, cilantro and salsa, with perhaps another squeeze of lime juice on top.

Sarafina's Kitchen | Mexican Rice

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