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.

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

1. 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.
2. Let pressure release naturally. Shred beef. Serve in corn tortillas with tomato, lettuce and cheese, if desired.