Description
A savory beef roast slowly cooked with chipotle and spices, served on warm tortillas.
Ingredients
Scale
- 3/4 cup beef stock (Mexican beer (Sol, Pacifico, Negro Modelo, etc.), or water)
- 1 small/medium white onion (peeled and roughly chopped)
- 4 to 5 cloves garlic
- 1 (4-ounce) can diced green chiles
- 4 chipotles in adobo sauce (or reduce/increase to taste based on preferred heat level)
- 1 to 2 tablespoons adobo sauce (or reduce/increase to taste based on preferred heat level)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 heaping tablespoon ground cumin
- 1 heaping tablespoon dried Mexican oregano (regular oregano may be substituted)
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/4 teaspoon ground cloves
- 2 tablespoons olive oil
- 3 pounds boneless beef chuck roast (fat trimmed, and diced into 2-inch chunks)
- 3 or 4 bay leaves
- corn tortillas (lime juice, cilantro, red onions, avocado, cotija cheese, etc.; for serving)
Instructions
- To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.
- Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.
- Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.
- Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.
- After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and allow it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
- If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.
- Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.
- Remove the lid, discard bay leaves, shred the meat with 2 forks, and recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.
- Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.
Notes
- This dish can also be prepared in a slow cooker for a more hands-off approach.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg