Ingredients
For the Barbacoa Beef
- 1 jar Salsaology Barbacoa Simmer Sauce
- 2 lbs beef chuck roast, cut into 2–3 inch chunks
- ½ teaspoon kosher salt
- 1/4 cup water or beef broth
For the Taco Bowls
- 3 cups cooked white or brown rice (warm)
- 1½ cups cooked black beans or pinto beans (warm)
- 1 cup pico de gallo
- 1 cup guacamole
- ½ cup sour cream
- ½ cup chopped cilantro (optional)
- Lime wedges for serving
Method for the Barbacoa Beef
-
Season the Beef
Lightly season the beef chunks with salt and black pepper. -
Add to Pressure Cooker
Place the beef into the pressure cooker and pour the Salsaology Barbacoa Simmer Sauce over the meat. Add the water or beef broth. -
Pressure Cook
Lock the lid and cook on High Pressure for 15 minutes. -
Quick Release & Shred
Perform a quick pressure release. Using two forks, shred the beef directly in the sauce until it becomes tender and coated with the rich barbacoa flavor. -
Optional Flavor Boost
If desired, set the pressure cooker to sauté for 2–3 minutes to slightly reduce the sauce and intensify the flavor.
Assemble the Taco Bowls
- Divide the warm rice evenly among 4–6 bowls.
- Spoon a portion of barbacoa beef over the rice.
- Add beans alongside the beef.
- Top with guacamole, sour cream, and pico de gallo.
- Finish with fresh cilantro and a squeeze of lime juice.
Serving Tips
- Add shredded lettuce or cabbage for crunch.
- Sprinkle with crumbled queso fresco or cotija cheese for extra richness.
- Serve with warm tortillas or tortilla chips on the side.
Chef’s Shortcut
While the barbacoa cooks, quickly prepare the bowl ingredients:
- Warm pre-cooked rice pouches
- Heat canned black or pinto beans
- Use fresh store-bought pico de gallo and guacamole
This keeps the entire meal comfortably under 30 minutes from start to finish.