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Dinner

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

  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.

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