Ingredients
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2 1/2 lbs (1.13kg) Boneless Beef Chuck RoastI also use top or bottom round
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3 Garlic Cloves
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2 Tbsp Chipotle in Adobe
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2 tsp Cumin
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2 tsp Dried Oregano
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1 Lime
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1 tsp Salt
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1 tsp Black Pepper
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1/4 tsp Ground Cloves
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2 Tbsp Olive Oil
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1/2 cup Beef stock
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2 Bay Leaves
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6 Corn Tortillassee link to make homemade corn tortillas
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garnish Pico de Gallosee link to make homemade pico de gallo
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garnish Cotija Cheese
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garnish Fresh Cilantro
Directions
Steps
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1
Done
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Remove the fat from the beef and cut into chunks. Season with salt and pepper. Set the Instantpot to Saute for 8 minutes on high, add the oil. Saute the meat. |
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2
Done
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Meanwhile, mince the garlic, press the lime, combine all the ingredients with the beef stock. |
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3
Done
|
Add the mixture to the Instantpot and turn to the pressure cooker setting for 30 minutes. |
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4
Done
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Meanwhile, make the pico de gallo: Authentic Homemade Mexican Pico de Gallo Salsa, and the corn tortillas: How to Make Fresh Homemade Corn Tortillas with White Masa Harina. |
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5
Done
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Assemble the tacos. Serve with cotijo cheese and fresh cilantro if desired. |
