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Instapot Beef Shanks Barbacoa Tacos + Consomé


13/4 -2 pounds Beef Shanks - approximately 2 shanks

1/2 Tablespoon Kosher Salt

1 teaspoons cracked Black Pepper

3/4 cup Beef Broth -or- other broth

3 - 12 Chipotle Chilies in Adobo*

4 minced Garlic Cloves

1 Tablespoons ground Cumin

1 Tablespoons dried Oregano

1/4 teaspoon ground Cloves

2 Bay leaves

30 Corn Tortillas

15 slices of Cheddar Cheese

3/4 cup of fine diced White Onion

Hot sauce of your choice optional


  • Into the Instapot: beef shanks, salt, pepper, whole chipotle chielies in Adobo, garlic, cumin, oregano, cloves and bay leaves.

  • Pressure cook for 1 hour 20 minutes.

  • Let pressure release naturally for at least 15 minutes.

  • During that 15 minutes quickly warm tortillas in a skillet. Brush the skillet with oil and heat tortillas through on both sides to make pliable and to have them gently coated with oil from the griddle.

  • Strain contents over a bowl. Skim excess fat off consomé and taste to correct seasoning (you may like the addition of some lime juice). Shred the strained shanks.

  • Preheat oven to 425 degrees.

  • Assemble tacos and place onto parchment lined cookie sheets for crisping. Assembly:

  • On half of one tortilla place half a slice of cheese.

  • Top with one heaping Tablespoon of shredded beef.

  • Top with one teaspoon fine diced onion.

  • Top with hot sauce.

  • Fold tortilla in half pressing into the cheese point to ensure a better seal during baking.

  • Place on to the prepared cookie sheet.

  • If you are concerned that the tortillas will unfold during baking, weigh down with a fork or a spoon.

  • Bake tacos in the oven for 13-15 minutes, until crisp and browned.

  • Serve with a cup of consomé or other desired dips (guacamole, sour cream, queso, etc.)

*NOTES: Use the number of chipotle chilies for desired heat. I use 3 when it needs to be mild (Colette). If it needs to be spicy (Ray) I use the entire tin of chilies.

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