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Paleo Barbacoa Beef Tacos Recipe

Paleo Barbacoa Beef Tacos Recipe

  • Author: Caroline Fausel


  • 3 lbs beef chuck roast, cut into large cubes 
  •  1 T olive oil
  •  1 medium yellow onion, diced
  •  4 garlic cloves, minced
  •  1 T tomato paste
  •  1 T cumin
  •  1 t chipotle powder
  •  2 t oregano, dried or fresh
  •  2 t salt
  •  ½ t ground cloves
  •  ¼ cup apple cider vinegar
  •  ¼ cup fresh squeezed lime juice
  •  ¼ cup fresh squeezed orange juice
  •  2 cups chicken stock
  •  1 bay leaf
  •  8 grain-free tortillas (or lettuce cups for Whole30)
  •  1 small white onion, diced (for garnish)
  •  1 bunch cilantro, (for garish)
  •  avocados, sliced (for garnish)


  1. Turn the Instant Pot setting to saute. Season the beef with salt and pepper and add the beef chuck roast and brown the cubes on all sides 
  2. Remove the beef and set aside. Add the olive oil and onion and saute until translucent. Add the garlic and saute for 1 minute more until fragrant.
  3. Add the tomato paste, cumin, chipotle powder, oregano, salt and cloves and stir until combined. 
  4. Return the beef to the Instant Pot and add the apple cider vinegar, lime juice, orange juice, chicken stock and bay leaf. 
  5. Seal the lid to the Instant Pot and cook on meat/stew setting for 45 minutes. 
  6. Release the pressure on the Instant Pot manually. 
  7. Remove beef from Instant Pot and place onto a cutting board. Once cool enough to handle, shred using 2 forks.
  8. Warm your tortillas as directed on the packaging and build your tacos with the barbacoa beef and toppings.
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