Barbacoa Beef Taco - Instant Pot

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Serve 10         Prep 10 mins        Cook  45 mins   

INGREDIENTS

  
  • 2 lb chuck roast steak, 2 inches in thickness
  • 1 cup unsalted chicken stock
  • 6 garlic cloves, minced
  • 1 medium onion, minced
  • 1 1/2 tsp ground cumin seed
  • 2 Tbsp apple cider vinegar
  • 1/4 tsp ground cloves
  • 2 tsp dried oregano
  • 2-3 chipotle peppers in adobo sauce 7 oz plus 2 Tbsp adobo sauces 
  • 2 bay leaves
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce (optional)
  • Kosher salt and ground black pepper


  • 4-6 cups Mexican cheese shredded
  • 1 cup chopped cilantro
  • 1 cup chopped red onions
  • 1 lime
  • Salsa (pico de gallo)
  • 8-12 street corn tortillas

DIRECTIONS

  1. Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 Tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot.
    Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
  2. Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, ground cumin, ground cloves, bay leaves, and dried oregano, then saute for another minute.
  3. Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
  4. Add soy sauce, fish sauce (optional), apple cider vinegar, and chipotles with adobo sauces in Instant Pot, then give it a quick mix. * Use the wooden spoon to smash the chipotles a bit, and then add the browned meat to the instant pot.
  5. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.
  6. Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. While you're shredding the meat, bring the barbacoa sauce mixture to a simmer with the "Saute More" function. *You can blend the sauce with an immersion blender for a smoother sauce with some extra body.
  7. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).
  8. Place the greased corn tortilla on a griddle/ skillet. Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
  9. Place meat, onions and cilantro on one side of the tortillas. Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp. Repeat steps. Top with Pico de gallo, and serve with lime.
adapted from @pressurecookrecipes 


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