Category: Instant Pot -

Barbacoa Tacos     

Ingredients:
Barbacoa:
1.5-2 pounds chuck roast, cut into chunks & fat trimmed
1/2 Tbsp. vegetable oil
1 1/2 chipotle peppers (in adobo sauce)
2 oz. diced green chiles
1/2 lg. white onion, chopped
1 Tbsp. apple cider vinegar
1 lime, juiced
1/2 Tbsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
1/4 tsp. ground cloves
1/2 cup beef broth
1 bay leaf
3 garlic cloves, smashed

Pickled Radishes:
1/2 cup apple cider vinegar
1/2 cup water
1 tsp. salt
1 Tbsp. sugar
thinly sliced radishes

Tacos:
warm tortillas
fresh cilantro, chopped
pickled radishes
sliced and de-seeded jalapenos
lime wedges
Montana Max's Big Sky Bourbon BBQ Sauce

Preparation:
Season the beef with salt and pepper. Heat Instant Pot to sear setting. Add vegetable oil and sear the beef for 3-4 minutes on each side.

Change setting to pressure cook. Add in the chipotle peppers, green chiles, onion, apple cider vinegar, lime juice, cumin, chili powder, cloves, oregano, broth, bay leaf, and garlic. Pressure cook 40 minutes on high, quick release.

In the meantime, combine apple cider vinegar, water, salt, sugar, and radishes. Let pickle 30 minutes.

Just before the beef is ready, add a small amount of avocado oil to skillet and lightly toast the tortillas until warmed. Keep tortillas warm until ready to fill and serve.

When the beef is done cooking, transfer to a serving bowl and shred.

To serve, layer the beef, cilantro, pickled radishes, and jalapenos on each tortilla. Squeeze lime juice over each taco, drizzle with Montana Max's BBQ sauce.

Recipe courtesy of Montana Max and Honeycomb Kitchen Shop
www.MontanaMaxBBQ.com
www.HoneycombKitchenShop.com

Date added: 2022-05-18
Number of visits: 2390