Description
This Cheesy Barbacoa Biscuit Bake combines tender, slow-cooked barbacoa beef with a spicy tomato blend, topped with golden and fluffy baked biscuits and melted mozzarella cheese. Perfect for a comforting family meal that brings together rich Mexican-inspired flavors and a satisfying cheesy finish.
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 Topping
- 1 (16.3-oz. tube) refrigerated biscuit dough (8 biscuits; preferably Pillsbury)
- 1 1/2 cups shredded mozzarella cheese
Garnishes
- Finely chopped fresh cilantro
- Chopped yellow onion
- Sour cream
- Lime wedges
Instructions
- Prepare the tomato chile sauce: In a blender or food processor, pulse diced fire-roasted tomatoes, chipotle chiles in adobo sauce, garlic, tomato paste, white vinegar, dried oregano, ground cumin, onion powder, and ground coriander until smooth to create a rich and spicy sauce.
- Brown the beef: Season the cubed beef chuck roast evenly with kosher salt. Set a pressure cooker to the Sauté setting and add extra-virgin olive oil. In batches, brown the beef cubes on all sides for 2 to 3 minutes total per batch, to develop flavor and color. Transfer browned beef to a plate.
- Deglaze and combine: Pour the blended tomato mixture along with 1/3 cup of water into the pressure cooker’s pot. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom for extra flavor. Turn off the Sauté setting. Return browned beef to the pot and stir to combine.
- Pressure cook the beef: Lock the lid in place and set the pressure cooker to Pressure Cook on high for 1 hour, allowing the beef to become tender and infused with the spices.
- Release pressure: Allow the pressure cooker to naturally release pressure for 12 minutes, then perform a quick release to discharge any remaining steam. Wait until the pressure cycle is complete before opening the lid to ensure safety.
- Shred the beef: Preheat the oven to 375°F. Using tongs, transfer the beef from the pot to a large bowl and shred it thoroughly with two forks. Skim any excess fat from the surface of the cooking liquid inside the pot and discard. Add 1 cup of the cooking liquid to the shredded beef and mix well for moisture and flavor.
- Assemble the bake: Transfer the beef mixture evenly into a 13″ x 9″ baking dish. Arrange the 8 refrigerated biscuit dough pieces evenly on top of the beef layer.
- Bake the casserole: Place the assembled dish in the preheated oven and bake until the biscuits rise and turn golden brown, about 23 to 25 minutes.
- Add the cheese: Remove the casserole briefly from the oven and sprinkle shredded mozzarella cheese evenly over the biscuits. Return the dish to the oven and bake an additional 3 to 5 minutes until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before serving.
- Garnish and serve: Sprinkle freshly chopped cilantro and yellow onion over the casserole. Serve with sour cream and lime wedges on the side for added freshness and tang.
Notes
- You can substitute beef chuck roast with brisket for an alternative texture.
- If you prefer less heat, reduce the number of chipotle chiles or remove seeds before blending.
- To make the dish ahead, prepare barbacoa in the pressure cooker, then assemble and refrigerate the biscuit bake portion before baking.
- Use freshly grated mozzarella for best melt and flavor.
- Allow the bake to rest for 5 minutes before serving so the biscuits settle and flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
