Ingredients
Equipment
Method
Prepare the Adobo Sauce
- In a blender or food processor, combine the diced fire-roasted tomatoes, chipotle chiles in adobo sauce, peeled garlic cloves, tomato paste, white vinegar, dried oregano, ground cumin, onion powder, and ground coriander. Pulse until the mixture is completely smooth. You’ll have a vibrant, aromatic adobo sauce blend ready to infuse our beef.
Sear the Beef
- In a large bowl, season your 2-inch beef chuck roast cubes generously with kosher salt. Set your pressure cooker to the Sauté setting and pour in the extra-virgin olive oil. Working in batches to avoid overcrowding, cook the beef on all sides until beautifully browned, about 2 to 3 minutes total per batch. Transfer the browned beef to a plate as you go.
Pressure Cook the Barbacoa
- Add the prepared tomato mixture and 1/3 cup of water to the pressure cooker pot. Using a wooden spoon, scrape up all those delicious caramelized bits from the bottom of the pot. Turn off the Sauté setting. Return the browned beef to the pot, lock the lid securely, and set the pressure cooker to Pressure Cook on high for 1 hour.
Release the Pressure
- Once the cooking cycle is complete, let the pot naturally release pressure for 12 minutes. After 12 minutes, carefully quick release any remaining pressure, making sure to wait until the cycle is fully complete before you uncover the pot.
Shred the Beef and Reduce the Sauce
- Preheat your oven to 375°F (190°C). Carefully transfer the tender barbacoa beef to a large bowl using tongs and shred it effortlessly with two forks. Skim off any excess fat from the surface of the cooking liquid remaining in the pot and discard it. Add 1 cup of the rich cooking liquid to the shredded beef and mix to combine. Now, pour the *remaining* cooking liquid into a small saucepan and reduce it over medium-high heat on the stovetop until it thickens into a rich, intensely flavored sauce.
Assemble the Bake
- Transfer the saucy beef mixture evenly into a 13" x 9" baking dish. In a small bowl, melt 2 tablespoons of butter, then stir in 1 teaspoon of honey and 1/4 teaspoon of garlic powder. Arrange the refrigerated biscuit dough (8 biscuits) on top of the beef mixture, then generously brush the tops of each biscuit with the melted butter-honey-garlic powder mixture.
Bake Until Golden
- Bake the casserole in your preheated oven until the biscuits are beautifully golden brown and risen, which should take about 23 to 25 minutes.
Add Cheese and Finish
- Sprinkle the shredded mozzarella all over the tops of the golden biscuits. Continue to bake for another 3 to 5 minutes, or until the cheese is gloriously melted and bubbly. Let the casserole cool for about 5 minutes before serving.
Garnish and Serve
- Top your Barbacoa Biscuit Bake generously with finely chopped fresh cilantro and chopped yellow onion. Serve with a dollop of sour cream and fresh lime wedges alongside. Don't forget to drizzle each serving with that incredible reduced barbacoa sauce you made!
Nutrition
Notes
This Cheesy Barbacoa Biscuit Bake is perfect for make-ahead convenience; the barbacoa beef and reduced sauce can be prepared up to 3-4 days in advance and refrigerated, or frozen for longer storage. For optimal texture, assemble and bake the casserole fresh before serving. Leftovers of the assembled casserole can be refrigerated for 3-4 days but freezing is not recommended due to biscuit texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.