Barbacoa beef is a Mexican classic: beef cheek or chuck slow-cooked with chiles, garlic, cumin, and lime until it shreds into tender, juicy strands. This Ninja Foodi version uses the pressure cooker to get that fall-apart texture fast, then the air fryer or broil setting to crisp the edges if you like it that way. It works because the Foodi does both jobs in one pot, so you get deep, complex flavor in about an hour and a half instead of all day.
Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 4 large chunks
- 2 tbsp (30 ml) vegetable oil
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) beef broth
- 1/4 cup (60 ml) apple cider vinegar
- 4 cloves garlic, peeled
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) dried oregano
- 1 tsp (2 g) ground cloves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/2 cup (120 ml) chopped fresh cilantro, for serving
Instructions
- Place the dried chiles in a bowl and cover with boiling water. Let soak for 10 minutes until soft.
- Meanwhile, set the Ninja Foodi to Sauté (high). Add the oil and heat until shimmering. Pat the beef chunks dry with paper towels and season with salt and pepper. Sear in batches, turning occasionally, until deeply browned on all sides, about 6–8 minutes per batch. Transfer to a plate.
- Drain the soaked chiles and add them to a blender with the beef broth, vinegar, garlic, cumin, oregano, cloves, and 1 tsp salt. Blend until smooth. Taste and add more salt if needed.
- Pour the chile sauce into the pot, scraping up any browned bits. Add the beef back, along with the bay leaves. Lock the lid, set the valve to SEAL, and pressure cook on HIGH for 45 minutes.
- Let the pressure release naturally for 15 minutes, then quick release any remaining steam. Remove the beef to a cutting board and shred with two forks. Discard the bay leaves.
- Skim excess fat from the sauce. Stir in the lime juice and adjust seasoning. Return the shredded beef to the sauce and toss to coat.
- If you want crispy edges, spread the shredded beef on a baking sheet or in the air fryer basket. Broil or air fry at 400°F (200°C) for 5–7 minutes until edges are browned and crisp. For the air fryer, work in batches to avoid overcrowding.
- Serve immediately with cilantro and your favorite toppings.
Tips
- Don’t skip the sear: Browning the beef builds deep flavor that pressure cooking alone won’t create. It adds about 15 minutes but is worth it.
- Substitute chiles: If you can’t find guajillo or ancho, use 3–4 dried New Mexico chiles or 2 tbsp ancho chile powder plus 1 tbsp chipotle powder. The flavor will be slightly smokier.
- Natural release matters: Letting the pressure come down naturally keeps the meat tender. A quick release can make it tough.
- Skim the fat: After shredding, let the sauce sit for a minute and skim off the fat with a spoon. This keeps the dish from being greasy.
Serving Suggestions
Serve barbacoa in warm corn or flour tortillas with diced onion, fresh cilantro, and a squeeze of lime. It’s also great over rice, in tacos with pickled red onions, or as a filling for burritos and quesadillas. For a low-carb option, serve over cauliflower rice or in lettuce cups.
Variations
- Spicy: Add 1–2 chipotle peppers in adobo sauce to the blender for extra heat and smokiness.
- Beef cheeks: Use beef cheek meat instead of chuck for a more authentic barbacoa. Cook time may be slightly longer (about 60 minutes).
- No air fryer: If your Foodi doesn’t have an air fryer lid, use the broiler or just serve the beef without crisping—it’s still delicious.
- Make it a soup: Add extra broth and serve as a spicy beef soup with hominy.
Storage and Reheating
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to keep it moist. You can also freeze the beef in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, brisket or round roast work well, but they may be leaner and slightly less tender. Add 10–15 minutes to the pressure cook time if using a tougher cut.
Do I have to soak the chiles? Yes, soaking softens them so they blend into a smooth sauce. If you skip it, the sauce will be gritty and the chiles may not break down completely.
Can I make this in advance? Absolutely. The barbacoa tastes even better the next day. Store it in the fridge and reheat gently. The flavors meld and deepen overnight.
Is it spicy? This recipe is mild, with just a gentle warmth from the guajillo and ancho chiles. To make it spicier, add chipotle or a fresh serrano pepper.
Can I use the slow cooker function instead? Yes, after searing, cook on LOW for 6–8 hours or HIGH for 3–4 hours. No need to add extra liquid because the slow cooker retains more moisture.
What if I don’t have a blender? You can finely chop the soaked chiles and garlic, then mix with the spices and broth. The sauce will be chunkier but still flavorful.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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