Our Cheesy Barbacoa Biscuit Bake Is Adob-Oh-So-Good
Yields: 6-8 servings
Prep Time: 15 mins
Total Time: 2 hours 20 mins
Ingredients
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
1
(16.3-oz. tube) refrigerated biscuit dough (8 biscuits; preferably Pillsbury)
1 1/2 c.
shredded mozzarella
Finely chopped fresh cilantro, chopped yellow onion, sour cream, and lime wedges, for serving
Directions
In a blender or food processor, pulse tomatoes, chiles, garlic, tomato paste, vinegar, oregano, cumin, onion powder, and coriander until smooth.
In a large bowl, season beef with salt. Set a pressure cooker to the Sauté setting. Pour oil into pot. Working in batches, cook beef on all sides until browned, 2 to 3 minutes total. Transfer to a plate.
Add tomato mixture and 1/3 c. water to pot. Using a wooden spoon, scrape caramelized bits from bottom of pot. Turn off the Sauté setting. Return beef to pot. Lock lid and set to Pressure Cook on high for 1 hour.
Let pot naturally release pressure for 12 minutes, then quick release, making sure to wait until cycle is complete before uncovering.
Preheat oven to 375°. Using tongs, transfer beef to a large bowl and shred with 2 forks. Skim off any excess fat from surface of cooking liquid and discard. Add 1 c. cooking liquid to beef and mix to combine.
Transfer beef mixture to a 13" x 9" baking dish. Arrange biscuits on top of beef mixture.
Bake casserole until biscuits are golden brown and risen, 23 to 25 minutes.
Sprinkle all over with mozzarella. Continue to bake until cheese is melted, 3 to 5 minutes. Let cool 5 minutes.
Top with cilantro and onions. Serve with sour cream and lime wedges alongside.
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