Homemade Barbacoa Tacos
Equipment
- Pressure Cooker Electric or conventional
- 2 forks to shred
Ingredients
- 2½ lbs flank steak or chuck roast
- 4-5 cloves garlic, roughly chopped
- 2 tbsp olive oil or avocado oil
- 2 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 1 tbsp Mexican oregano or regular
- 1 tsp regular or smoked paprika
- 3-4 chipotle with 2-3 tablespoons of adobo sauce OR as much as you can handle
- 2 tbsp ground cumin
- ½ tsp ground cloves
- 2-3 small dried bay leaves
- ½ cup water or broth
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Instructions
- Sprinkle the meat with salt. Heat the pressure cooker to saute function. Add the oil. Once the oil is warmed, brown the meat until it develops a nice sear on each side about 3-4 minutes.
- Set the seared meat aside and turn off the saute function. Scrape off any browned bits so they don't burn, you can use them later so don't throw it out.
- In a small bowl, combine the broth, chopped garlic, ground cumin, cloves, paprika, ,apple cider vinegar, tomato paste, chopped chipotle and Adobo sauce, oregano, and black pepper. Stir to combine well.
- Add the meat back to the pressure cooker, pour the spice mixture all over the meat until evenly coated. Add the bay leaves. Secure the lid and set to cook on high for 60-70 minutes.
- Once the time is up, allow the machine to natural-release pressure. Then release any remaining pressure and remove the lid. Discard the bay leaves. Transfer the meat to a chopping board, using two forks, shred the meat and serve warm. The liquid can be cooked down for a delicious sauce to pour over or dipped.
- See the list above for serving suggestions.
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