Street tacos are a must… don’t be fooling around. This recipe is designed for the instant pot but you can do this in a crockpot if you feel boring.
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Ingredients
- 2-3 lbs boneless chuck roast cut in half
- 1/8 cup apple cidar vinegar
- 1 whole lime juice squeeze it!
- 1 whole chipotle in adobo mince it up!
- 2 tsp cumin
- 3-5 cloves garlic mined yo
- 2 tsp oregano
- 1 tsp salt
- 1 tsp pepper pepper pepper
- 1/2 cup chicken stock
Ingredients
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Instructions
- Take chuck roast and cut in half so it can fit in the instant pot and pat dry.
- Turn instant pot to saute on high. In the meantime, generously season roast on all sides with S&P
- Once hot, add a splash of veggie oil and sear each side of the roast. Take your time and do this step right.
- Sear both pieces and set aside. Cube them into 1-2 pieces.
- In bowl mix remainder of spices and stuffs.
- When beef is done searing, deglaze pan with stock scraping up the fond.
- Hit cancel and throw the beef back in.
- Dump in the spice mixture and stir it a tiny bit. You want some of that goodness to remain on the beef.
- Put the lid on and pressure cook on high for 50 mins
- Natural release for 20-25 mins
- Remove beef and press saute to reduce stock by half. Taste your sauce and adjust as needed. I usually add a little more adobe sauce from the can where the chipotle came from.
- Shred beef and then throw it back into reduced stock. Toss to combine.
- HIGHLY recommend you eat this with my jalapeno slaw and use flour street taco tortillas. Top with whatever you want.
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