Double Your Dinner, Double Your Income: Instant Pot Barbacoa Tacos

We all know the feeling: you're already making dinner, why not make a little extra? But what do you do with it? Enter: the Rogue Chefs way. This week, we're tackling a recipe from Chef Nick that's perfect for doubling – or even tripling – and sharing with another mom across town.

Chef Nick's Instant Pot Barbacoa Tacos are seriously addictive. The smoky, tender beef combined with the bright, fresh roasted tomatillo salsa is a winner every time. And the best part? It's surprisingly easy to make, even with a chaotic kitchen and hungry kids.

The Barbacoa Breakdown: Easy Enough to Double (or Triple!)

This recipe really shines because it’s built for batch cooking. While the ingredient list might seem a bit long, it’s mostly spices and pantry staples. Think about it: instead of cooking enough for your family of four, you're cooking for eight! That's one less dinner to worry about later in the week, and a potential $20-$50 in your pocket.

Here’s the recipe (with doubling notes!):

For the Barbacoa (Original Recipe – Double/Triple as Needed)

• 3.5-4lb Beef Chuck Roast
• 2 Cups Stock or Water
• Juice of 1 Orange
• 1 Red Onion
• 4 Garlic Cloves
• 1 Tbsp Ground Cumin
• 1 Tbsp Paprika
• 2 Tbsp Chile Powder
• 1 Tbsp Dried Oregano
• 1 Tbsp Salt
• 1 Tbsp Sugar

1. Cut Beef into 3” x 1” pcs, trim any excess fat or silver skin
2. Puree stock, spices, salt, sugar, onion, garlic, and orange juice
3. In an Instant Pot, combine beef and cooking liquid.
4. Pressure cook on low pressure for 1 hour, let pressure release naturally for 20-30 minutes
5. Pull beef out of liquid with a slotted spoon and reserve 1-2 cups cooking liquid
6. Preheat a large nonstick pan over high heat
7. Sear braised beef for 8-10 minutes, breaking up and shredding in the pan
8. Deglaze with cooking liquid, cook down until glazed and well coated (2-3 minutes). Season with salt and lime juice if needed.

For the Roasted Tomatillo Salsa

• 1 lb Fresh Tomatillos
• 1 Medium Red Onion
• 4 Garlic Cloves
• 2 Poblano Peppers
• 2 Tsp Kosher Salt

1. Large dice the onion, poblano and tomatillos
2. Peel and Smash garlic cloves, combine all veg on a sheet tray to broil
3. With broiler on high, roast until charred on top and steamed tender.
4. Move contents of tray to a food processor to cool for 10 minutes. Add 2 tsp salt
5. Puree to desired consistency, taste for seasoning, adjust with lime and salt as needed.

Extra Perks: Freezer Meals & CrownRunner Delivery

Want to get *really* smart? This barbacoa freezes beautifully! Double or triple the recipe, cook it all, and portion it out into freezer bags for easy weeknight meals. Or, even better, list it on CrownRunner! Another mom across town is probably dreaming of a hot, delicious dinner – and you can be her Dinner Angel. Just imagine: you cook once, earn $20-$50, and someone else gets a fantastic, home-cooked meal without the effort. Win-win!

Chef Nick mentions using a Dutch oven in the oven as an alternative for those without an Instant Pot – a great tip!

What else can you do with that extra salsa? Chip dip, of course! It’s also amazing on eggs, tacos, or even grilled chicken. Don't let it go to waste!

Ready to level up your cooking and your income? Let's get cooking!