Barbacoa Beef Tacos
Sweet, tangy and smoky all at once, this zesty meat is also wonderful served in lettuce leaves or as filling for enchiladas.
Serving Size:
6
Active Time:
10 min.
Total Time:
1 hr.
Ingredients
- 2½ lbs. boneless chuck roast, cut into chunks
- 2 Tbs. vegetable oil
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- 1 chipotle chile in adobo, minced
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 limes, juiced
- ½ cup chicken stock
- 6 (6″) corn tortillas
Instructions
- With electric pressure cooker on sauté setting, brown beef in vegetable oil 8 min., turning several times. In bowl, whisk next 5 ingredients and 2 Tbs. lime juice. Add to pot with stock; season. Lock lid; cook on high pressure 30 min.
- Let pressure release naturally. Shred beef. Serve in corn tortillas with tomato, lettuce and cheese, if desired.
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