Cinco de Mayo Tacos
Barbacoa Street Tacos for Cinco de Mayo are a sure hit. These beef tacos are fork tender, melt in your mouth. Cooking the meat in the pressure cooker saves time and keeps the meat super tender. Serve with your choice of toppings, my favorites are in the directions. Happy Cinco de Mayo!
Ingredients
Prep Time: 20 minutes
Cooking time: 1 1/2 hours
Total: 1 hour 50 minutes
4 pounds Beef Chuck Roast
2 Yellow Onions, thinly sliced
4 dried mild peppers, seeds & stems removed
2 Chipotle Peppers, seeds & stems removed
2 Bay Leaves
2 teaspoons Pickling Spice
3 teaspoons salt
1 teaspoon Black Pepper
8 cups Beef Stock
Salt & Chipotle seasoning for searing the beef
Directions
Season roast with salt, pepper, chipotle pepper, sear on high all sides in an insta pot. Add ½ of the onions and the rest of the ingredients to the pot and cook on high in the pressure cooker for 1 ½ hours. Shred the meat, drain ½ the broth (liquid). Blend the rest of the broth and cooked peppers and onions in a blender to puree. Saute on the stove, the remaining onions in olive oil until translucent. Add meat and some of the sauce to keep it moist.
Serve with corn or flour street tacos, Queso Oaxaca cheese crumbled, salsa, avocado, and finely grated cabbage. And a Corona Beer of course!
