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Instant Pot Barbacoa Tacos

Instant Pot Barbacoa Tacos | circleofeaters.com

Ingredients

Scale
  • 6 to 8 pounds boneless chuck roast, trimmed of excess fat and cut into 2 inch cubes
  • 1 tablespoon avocado oil
  • 6 chipotles in adobo with sauce
  • 1 large onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 1 cup beef broth
  • ⅔ cup apple cider vinegar
  • ½ cup lime juice
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon sea salt
  • ½ teaspoon ground cloves

Instructions

  1. In a large blender, add adobo, onion, garlic, vinegar, lime juice, cumin, oreganoo, chili powder, salt, and cloves.
  2. Blend until smooth.
  3. Set aside.
  4. In an instant pot, heat oil on high saute, and brown meat in small batches.
  5. When meat is browned, add sauce from blender.
  6. Add stock, set valve to seal, and cook on high pressure for 50 minutes.
  7. Force release and shred.

Find it online: https://www.circleofeaters.com/instant-pot-barbacoa-tacos/