Barbacoa Tacos with Peaches

Barbacoa Tacos with Peaches

  • Prep time

    20 minutes

  • Cook time

    1 hour 40 minutes

  • Course

    Main

  • Skill level

    Intermediate

  • Season

    Summer

  • Serves

    4-6
Chef’s notes

It’s summer and stone fruits are in season! Try adding a couple of naturally sweet peaches or apricots to a Mexican barbacoa taco to compliment the heat. You can make this recipe with virtually any type of red meat like venison or beef, but I particularly love it with goose. And if you get the craving for this taco in the dead of winter, just use frozen peaches instead of fresh.

This recipe uses a pressure cooker to cut down on cooking time, making it more approachable for a weeknight meal. If you don’t have one, you can certainly use a slow cooker instead.

Ingredients

  • 2 lbs. of venison roast, goose breast or thighs, or beef
  • ½ large red onion, sliced
  • 4 cloves of garlic, smashed and roughly chopped
  • 2 tbsp. apple cider vinegar
  • ½ lime, juiced
  • 1 cup of sliced peaches
  • 1 can of chiles in adobo *
  • 1 cup chicken stock
  • 2 tsp. kosher salt, plus extra
  • ½ tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cloves
  • 1 cinnamon stick
  • Neutral flavored oil

Serving Suggestions

  • Tortillas
  • Fresh chopped cilantro
  • Diced red onion
  • Sliced peaches

* The chilis in the adobo sauce are spicy. For a mild version, remove the chipotle chiles from the can and just add the adobo sauce.

Special equipment

Pressure cooker

Preparation

  1. Season the meat with kosher salt and pepper before cooking. If using an electric pressure cooker, pre-heat using the saute function. If using a manual pressure cooker, heat the pot on the stovetop over medium-high heat.
  2. Drizzle in a couple tablespoons of oil, or enough to lightly coat the bottom of the pot. Once the oil is hot, brown the meat on each side and don’t overcrowd the pan. Work in batches as needed. Remove the meat and set aside. If needed, add more oil to the pan and saute the red onion until soft and lightly brown, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Pour in the apple cider vinegar, lime juice, and chicken stock, and scrape up the browned bits from the bottom of the pot. Stir in the peaches, 2 tsp. Kosher salt, cumin, oregano, cloves, cinnamon stick, and the can of chili in adobo sauce. Return the browned meat.
  4. If using a manual cooker, lock the lid and reduce the heat as needed to maintain high pressure without releasing steam. If using an electric pressure cooker, close the lid, then turn the Venting Knob to the sealing position. Cook at high pressure for 60 minutes + full natural release for 25 minutes.
  5. After about an hour and a half, release the pressure from the pot and open the lid carefully. Check to see if the meat is fork tender. If it isn’t, cook longer. When the meat begins to fall apart, pull the pieces out of the sauce using tongs and set aside on a plate. Use forks and shred the meat apart.
  6. Strain the solids from the liquids leftover inside the pressure cooker. Pour the strained sauce into a small saucepan and place it on the stovetop over high heat. Reduce the sauce for 5-10 minutes, or until it reaches desired taste and texture. Pour the reduced adobo sauce over the shredded meat.
  7. Serve the meat inside tortillas with cilantro, onion, and peaches.
Chef’s notes

It’s summer and stone fruits are in season! Try adding a couple of naturally sweet peaches or apricots to a Mexican barbacoa taco to compliment the heat. You can make this recipe with virtually any type of red meat like venison or beef, but I particularly love it with goose. And if you get the craving for this taco in the dead of winter, just use frozen peaches instead of fresh.

This recipe uses a pressure cooker to cut down on cooking time, making it more approachable for a weeknight meal. If you don’t have one, you can certainly use a slow cooker instead.

Ingredients

  • 2 lbs. of venison roast, goose breast or thighs, or beef
  • ½ large red onion, sliced
  • 4 cloves of garlic, smashed and roughly chopped
  • 2 tbsp. apple cider vinegar
  • ½ lime, juiced
  • 1 cup of sliced peaches
  • 1 can of chiles in adobo *
  • 1 cup chicken stock
  • 2 tsp. kosher salt, plus extra
  • ½ tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cloves
  • 1 cinnamon stick
  • Neutral flavored oil

Serving Suggestions

  • Tortillas
  • Fresh chopped cilantro
  • Diced red onion
  • Sliced peaches

* The chilis in the adobo sauce are spicy. For a mild version, remove the chipotle chiles from the can and just add the adobo sauce.

Special equipment

Pressure cooker

Preparation

  1. Season the meat with kosher salt and pepper before cooking. If using an electric pressure cooker, pre-heat using the saute function. If using a manual pressure cooker, heat the pot on the stovetop over medium-high heat.
  2. Drizzle in a couple tablespoons of oil, or enough to lightly coat the bottom of the pot. Once the oil is hot, brown the meat on each side and don’t overcrowd the pan. Work in batches as needed. Remove the meat and set aside. If needed, add more oil to the pan and saute the red onion until soft and lightly brown, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Pour in the apple cider vinegar, lime juice, and chicken stock, and scrape up the browned bits from the bottom of the pot. Stir in the peaches, 2 tsp. Kosher salt, cumin, oregano, cloves, cinnamon stick, and the can of chili in adobo sauce. Return the browned meat.
  4. If using a manual cooker, lock the lid and reduce the heat as needed to maintain high pressure without releasing steam. If using an electric pressure cooker, close the lid, then turn the Venting Knob to the sealing position. Cook at high pressure for 60 minutes + full natural release for 25 minutes.
  5. After about an hour and a half, release the pressure from the pot and open the lid carefully. Check to see if the meat is fork tender. If it isn’t, cook longer. When the meat begins to fall apart, pull the pieces out of the sauce using tongs and set aside on a plate. Use forks and shred the meat apart.
  6. Strain the solids from the liquids leftover inside the pressure cooker. Pour the strained sauce into a small saucepan and place it on the stovetop over high heat. Reduce the sauce for 5-10 minutes, or until it reaches desired taste and texture. Pour the reduced adobo sauce over the shredded meat.
  7. Serve the meat inside tortillas with cilantro, onion, and peaches.
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Barbacoa Tacos with Peaches

Recipe by: Danielle Prewett
Barbacoa Tacos with Peaches
  • Prep time

    20 minutes

  • Cook time

    1 hour 40 minutes

  • Course

    Main

  • Skill level

    Intermediate

  • Season

    Summer

  • Serves

    4-6
Chef’s notes

It’s summer and stone fruits are in season! Try adding a couple of naturally sweet peaches or apricots to a Mexican barbacoa taco to compliment the heat. You can make this recipe with virtually any type of red meat like venison or beef, but I particularly love it with goose. And if you get the craving for this taco in the dead of winter, just use frozen peaches instead of fresh.

This recipe uses a pressure cooker to cut down on cooking time, making it more approachable for a weeknight meal. If you don’t have one, you can certainly use a slow cooker instead.

Ingredients

  • 2 lbs. of venison roast, goose breast or thighs, or beef
  • ½ large red onion, sliced
  • 4 cloves of garlic, smashed and roughly chopped
  • 2 tbsp. apple cider vinegar
  • ½ lime, juiced
  • 1 cup of sliced peaches
  • 1 can of chiles in adobo *
  • 1 cup chicken stock
  • 2 tsp. kosher salt, plus extra
  • ½ tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cloves
  • 1 cinnamon stick
  • Neutral flavored oil

Serving Suggestions

  • Tortillas
  • Fresh chopped cilantro
  • Diced red onion
  • Sliced peaches

* The chilis in the adobo sauce are spicy. For a mild version, remove the chipotle chiles from the can and just add the adobo sauce.

Special equipment

Pressure cooker

Preparation

  1. Season the meat with kosher salt and pepper before cooking. If using an electric pressure cooker, pre-heat using the saute function. If using a manual pressure cooker, heat the pot on the stovetop over medium-high heat.
  2. Drizzle in a couple tablespoons of oil, or enough to lightly coat the bottom of the pot. Once the oil is hot, brown the meat on each side and don’t overcrowd the pan. Work in batches as needed. Remove the meat and set aside. If needed, add more oil to the pan and saute the red onion until soft and lightly brown, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Pour in the apple cider vinegar, lime juice, and chicken stock, and scrape up the browned bits from the bottom of the pot. Stir in the peaches, 2 tsp. Kosher salt, cumin, oregano, cloves, cinnamon stick, and the can of chili in adobo sauce. Return the browned meat.
  4. If using a manual cooker, lock the lid and reduce the heat as needed to maintain high pressure without releasing steam. If using an electric pressure cooker, close the lid, then turn the Venting Knob to the sealing position. Cook at high pressure for 60 minutes + full natural release for 25 minutes.
  5. After about an hour and a half, release the pressure from the pot and open the lid carefully. Check to see if the meat is fork tender. If it isn’t, cook longer. When the meat begins to fall apart, pull the pieces out of the sauce using tongs and set aside on a plate. Use forks and shred the meat apart.
  6. Strain the solids from the liquids leftover inside the pressure cooker. Pour the strained sauce into a small saucepan and place it on the stovetop over high heat. Reduce the sauce for 5-10 minutes, or until it reaches desired taste and texture. Pour the reduced adobo sauce over the shredded meat.
  7. Serve the meat inside tortillas with cilantro, onion, and peaches.