Barbacoa Tacos
INGREDIENTS
-3.5 lbs of beef chuck
-1.5 cans of beer (or beef stock)
-2 chipotle peppers, roughly chopped (from a can of chipotles in adobo sauce)
-1 onion, roughly chopped
-2 serrano peppers, roughly chopped (optional)
-3 teaspoons of cumin
-3 teaspoons of oregano
-1/4 cup of apple cider vinegar
-Juice of 3 lime
-1/2 a bunch of cilantro, roughly chopped
-Small can of green chilies (optional)
-1 teaspoon salt & pepper
-1 shallot, thinly sliced (for pickle topping)
-1/2 Tbsp sugar (for the pickle)
-Juice of 1 lime and splash of apple cider vinegar (for the pickle)
-Queso fresco
-Small tortillas
METHOD
-Season beef chuck with salt, pepper, cumin, and oregano then place in the pressure cooker.
-Add the remaining ingredients to the pressure cooker (except the shallots, cheese, and tortillas. Don't be an idiot)
-Switch the vent to sealing and set to high pressure for 60 minutes.
-While beef is cooking pickle the shallots. Add sliced shallots to a bowl with lime juice, sugar, and vinegar.
-After 60 mins depressurize naturally for 10 minutes, then switch the vent to venting.
-Toast the tortillas over an open flame, or warm in the oven if that's not an option.
-Remove beef from cooking liquid with a slotted spoon and chop with a knife (beef should just fall apart)
-Put the beef in a bowl and add some of the cooking liquid.
-Pile tortillas with beef and top with shallots & cheese (or any topping your heart desires)
