Description
This Cheesy Barbacoa Biscuit Bake combines tender, flavorful barbacoa beef cooked in a rich chipotle-tomato sauce with bubbly melted mozzarella and golden biscuit topping. Perfect for a comforting family meal, the barbacoa is made in a pressure cooker for tender, shreddable beef, then baked with biscuits and cheese for a satisfying casserole that’s both hearty and delicious.
Ingredients
Scale
Barbacoa Beef
- 1 (14.5-oz.) can diced fire-roasted tomatoes
- 3 chipotle chiles in adobo sauce
- 5 cloves garlic, peeled
- 2 Tbsp. tomato paste
- 2 Tbsp. white vinegar
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 1 Tbsp. onion powder
- 2 tsp. ground coriander
- 3 lb. beef chuck roast, trimmed, cut into 2″ cubes
- 2 tsp. kosher salt
- 2 tsp. extra-virgin olive oil
Biscuit Bake
- 1 (16.3-oz. tube) refrigerated biscuit dough (8 biscuits; preferably Pillsbury)
- 1 1/2 cups shredded mozzarella
To Serve
- Finely chopped fresh cilantro
- Chopped yellow onion
- Sour cream
- Lime wedges
Instructions
- Prepare Barbacoa Sauce: In a blender or food processor, pulse 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 until the mixture is smooth and well combined.
- Brown the Beef: Season the beef chuck roast cubes with kosher salt. Set a pressure cooker to the Sauté setting and heat the extra-virgin olive oil. In batches, sear the beef cubes on all sides until browned, about 2 to 3 minutes per batch. Transfer browned beef to a plate and set aside.
- Deglaze and Combine: Add the blended tomato mixture and 1/3 cup of water to the pressure cooker pot. Use a wooden spoon to scrape up any caramelized bits from the bottom of the pot. Turn off the Sauté setting and return the beef to the pot, making sure it is submerged in the sauce.
- Pressure Cook the Beef: Lock the lid of the pressure cooker and set it to Pressure Cook on high for 1 hour, allowing the beef to become tender and shreddable.
- Release Pressure: Let the pressure naturally release for 12 minutes after cooking, then perform a quick release to fully depressurize. Wait until the cycle completes before opening the lid.
- Shred the Beef: Preheat the oven to 375°F (190°C). Using tongs, transfer the beef cubes to a large bowl and shred them with two forks. Skim off and discard any excess fat from the cooking liquid, then add 1 cup of the cooking liquid to the shredded beef and mix well to combine flavors.
- Assemble the Casserole: Transfer the beef mixture to a 13-inch by 9-inch baking dish, spreading it evenly. Arrange the refrigerated biscuit dough pieces evenly on top of the beef mixture.
- Bake the Biscuits: Place the casserole in the preheated oven and bake until the biscuits are golden brown and have risen, about 23 to 25 minutes.
- Add Cheese and Continue Baking: Remove the casserole from the oven and sprinkle shredded mozzarella cheese all over the biscuits. Return to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly. Let the bake cool for 5 minutes before serving.
- Garnish and Serve: Top the casserole with finely chopped fresh cilantro and chopped yellow onion. Serve with sour cream and lime wedges on the side for added freshness and tang.
Notes
- You can adjust the number of chipotle chiles to control the heat level of the barbacoa.
- If you don’t have a pressure cooker, you can slow cook the beef for 6-8 hours or simmer on the stovetop until tender, adjusting cooking times accordingly.
- Feel free to swap mozzarella for a blend of Mexican cheeses like Oaxaca or Chihuahua for more authentic flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit crispness.
- Serve with extra cilantro and lime wedges for a fresh, zesty finish that balances the rich meat and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: thirty-five g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 110mg
