Instructions

8-quart Instant pot: Add garlic, apple cider vinegar, beef broth, cumin, chipotles, oregano, kosher salt, pepper, ground cloves, and bay leaves to the bottom. Add all of the chunked beef stew meat and mix into the liquid. Set the instant pot on high pressure for 45 minutes (turn off "keep warm" function is off if you want it to naturally release right away).
Once the timer rings after 35 minutes, allow it to continue to naturally release the steam for about 15 minutes before using the quick pressure release. (Read this if you don’t understand natural release vs. quick release.) After you’ve removed the lid, throw away the bay leaves and the meat and place into a large bowl and shred with two forks. Add about 1/3 cup of the liquid from the instant pot to the shredded pork. Taste and season with more salt. Reserve 2/3 barbacoa for Barbacoa Jalapeño Cornbread Skillet and Beef Chopped Thai Salad Wraps.
After the instant pot rings at 45 minutes, in a bowl add the black beans with garlic, salt, and pepper, and cook in the microwave until well heated, usually 6-8 minutes. Taste and season with additional salt if you like. Reserve 1/2 black beans for Mexican Street Corn Bowl.
Shred the cheddar cheese, reserving 2/3 cheese for Barbacoa Jalapeño Cornbread Skillet.
In a large skillet over high heat, heat the tortillas for about 30 seconds on each side. Add to a plate with a dish towel, and cover them so they stay warm.
For each burrito, add Mexican Rice, Elote Corn Salad (finish adding the yogurt and cotija cheese), Pickled Red Onions, barbacoa beef, Cilantro, Red Cabbage, and cheddar cheese. Wrap the tortillas into a burrito (skip to :11 and watch this video if you need help wrapping) and wrap in aluminum foil if you want to keep the burrito tight.
Serve the burritos with black beans, Green onions, lime slices, and hot sauce on the side.

Barbacoa Beef and Elote Corn Burritos

Ingredients

Instructions

Notes

Nutrition Facts

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