instant pot barbacoa taco
Ingredients
1 tbsp lime juice
1 tbsp paprika
1 tsp ground cumin
1 tsp dried oregano
1/2 onion diced
1 1/2 tsp salt
2 tbsp olive oil
1 1/4 cup stock (beef / chicken / veg)
1 cup diced tomatoes
4 large cloves of garlic minced (about 2 tbsp)
1 can of chipotle chili in adobo sauce chopped
5 tbsp red wine vinegar
3 tbsp honey
2 - 3 large boneless beef ribs (fat trimmed)
Directions
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Combine lime juice, paprika, cumin, oregano and sat to make a paste. rub on beef and set aside
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Set Instant Pot to sauté function - normal 10 minutes
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Add oil. once hot add beef brown on both sides (about 4 min) turning once. remove from pot and set aside
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Add onions to pot cook 1 minute. add stock to pot scraping brown bits from the bottom of the pan.
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Turn off sauté
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Add in tomato, garlic, chipotle, vinegar and honey, stir. Add meat and any juices back to pot.
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Pressure cook on high with valve closed for 1 hour and 15 minutes. When done cooking allow pressure to return normally for 30 minutes
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Remove meat from pot and shred. add it back to the pot for the flavours to further develop (about 10 min)
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using a slotted spoon add beef to a parchment lined baking pan. place in oven on broil setting until crispy bits form (about 15 min)
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Serve on corn taco shells with avocado, fresh cilantro and pickled onion