I *love* beef barbacoa (like who doesn’t right?) and I was looking for something similar to Chipotle but with a bit of a twist. I also had a bunch of mangos that I wanted to use up and I thought the flavor of Adobo would be awesome with mango.
This recipe comes together very quickly in the Instant Pot.
For the black beans
Cooking beans from dry is so easy in the Instant Pot. Just add all the ingredients: dried black beans, water, spices, and Minor’s Ham Base. You could just use salt but the ham base gives the beans SUCH an amazing flavor.
Cook in the Instant Pot for 35 minutes and quick release. I’ve been using the Instant Pot Duo 8 quart and I *LOVE* it. Adding the option to air fry and broil is so convenient.
For the barbacoa and mango salsa
Peel and dice the mango flesh. I noticed there was a LOT of waste going on there, so I cooked the skins and seeds with some water in the Instant Pot to extract some of the flavor, and used that as the juice to cook the meat in.
Before and after cooking…then just strain the skins and pits out.
To the remaining mango juice, add the beef, the spices, the chopped Chipotle with with the Adobo sauce, Better Than Bullion Beef Base, and juice of half a lime. Cook on high pressure for 25 minutes (thawed beef) or 45 minutes (frozen beef) and quick release.
For the Mango salsa
Combine the diced mangoes, half a bunch of cilantro diced, and the juice of half a lime.
Assemble your burritos
We used the Barbacoa, some lime cilantro rice, the black beans, cheese, and the mango salsa.
We served with some fresh pico de gallo, sour cream, guacamole and Cholula sauce.
If you like this recipe you will also enjoy…
- Instant Pot Beef Barbacoa
- Fish Tacos With Spanish Rice
- Instant Pot Air Fryer Hot Wings
- Instant Pot Santa Fe Soup
- Homemade Enchilada Sauce
Instant Pot Mango Beef Barbacoa With Black Beans
Ingredients
For the black beans
- 1 cup dried black beans
- 1 ½ cups water
- 2 teaspoons Minors Ham Base
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Barbecoa and mango salsa
- 4 large mangos
- 3 lbs beef roast chuck works well
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 7 ounces Chipotle peppers in Adobo sauce
- 2 teaspoon Better Than Bullion Beef Base
- 1 bunch of cilantro
- 1 lime
Instructions
For the black beans
- Add all ingredients to the Instant Pot and stir. Cook on high pressure for 35 minutes and quick release. If the beans aren’t soft enough to your liking, add 5 more minutes and check.
For the Barbecoa and Mango salsa
- Peel the mangos and dice the mango flesh. Set aside. Add the mango peels and pits to the Instant Pot with ¾ cup water and cook on high pressure for 15 minutes and quick release. Strain the peels and pits and retain the juice. Add the beef to the mango juice and add spices, Better than Bullion Beef Base, diced chipotle peppers (with sauce) and the juice of ½ of the lime to the Instant Pot and cook on high pressure for 25 minutes (thawed beef) or 45 minutes (frozen beef). Quick release and check beef for doneness (the beef should shred). Chop the cilantro and add it to the diced mango with the juice of the other half of the lime.
Assemble the burritos
- Add beef, mango salsa, black beans, cheese and some rice and wrap. Serve with pico de gallo, sour cream, and hot sauce.
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