Shredded Barbacoa Beef Tacos
Time needed
10 min preparation
+
3 hour cooking
Serving Size / Yield
6 servings
Ingredients
- 1 T. olive oil
- 2 lb. chuck roast, cut into pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 T. ground cumin
- 1 T. oregano
- ½ C. beer
- 4 chipotle chilies in adobo sauce, chopped
- ¼ C. lime juice
- 2 T. apple cider vinegar
- Salt and pepper to taste
- ¼ tsp. ground cloves
- Tortillas
- Toppings
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Directions
In your pressure cookers, combine olive oil, chuck roast, onion, garlic, cumin, and oregano. Heat and stir as beef begins to brown on the outside. Add in beer, chilies, lime juice, apple cider vinegar, salt, pepper, and cloves. Bring to a boil, reduce heat, cover, and simmer for 3 hours until meat is tender. Assemble tacos with your favorite toppings.
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