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Bomber Barbacoa

Large cuts of meat are perfect for low and slow cooking resulting in melt-in-your-mouth-tenderness. If you have a well stocked pantry, you won't need to break the bank buying a ton of ingredients either for this flavorful succulent meat.
Prep Time 20 mins
Cook Time 50 mins
Course Main Course
Cuisine Mexican


  • Instant Pot
  • Slow Cooker


  • 3-4 lbs beef roasting joint arm roast, chuck roast, etc.
  • 2 med onions sliced into half moons
  • 6 cloves garlic minced
  • cup lime juice
  • 6 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 Tbsp ground cumin
  • 2 Tbsp ground coriander
  • 1 Tbsp kosher salt
  • 1 tsp ground black pepper


  • Place your hunk of beef into cooking implement, which may be a crock pot, manual pressure cooker, or Instant Pot. Cover with sliced onions and minced garlic.
  • In a small bowl, mix together lime juice, tomato paste, broth and all spices and pour over meat.
  • Place lid on IP and select meat setting dialed up to 45 min. Alternatively, slow cook on high for 6-8 hrs or low 10-12 hrs. Allow pressure to release naturally and keep on warm for as long as necessary until eating.
  • Note: I pressure cooked this in the morning and allowed it to sit on warm in the IP all day, which may have contributed to its juicy amazingness! 


This meat is a crowd pleaser and perfect for a taco bar. It's not spicy but is well balanced and spiced. Sweet flavored fix-ins bring out the smokey flavors, so think mango or pineapple salsa. 
Keyword Barbacoa, Beef, Instant pot, Slow cook, Tacos