It should be illegal for beef this tender and flavourful to be so easy to prepare.
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 60 min
- 🍽️ Servings: 10 soft tacos
Ingredients
- 1.13kg boneless beef blade or cross rib roast (called chuck in the USA)
- 3 cloves garlic, minced
- 2 canned chipolte peppers in adobo sauce, minced
- 3 Tbsp adobo sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp freshly squeezed lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 yellow onion, quartered
- 1/4 cup tomato paste
- 4 cups chicken broth
- 10 7-inch tortillas, corn or flour
- oil for frying
- 3 cups shredded monterey jack or marble cheese
- 1 cup queso or nacho cheese sauce
- minced cilantro
- lime wedges
- sour cream
- any of your other favorite taco fillings
Directions
- In a pressure cooker pot, combine the beef roast with the rest of the ingredients on the list as far as the chicken broth.
- Turn the beef roast around in the liquid to mix everything well and to coat the meat.
- Close and lock the lid. Cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer the beef to a large bowl and shred with 2 forks. Set aside.
- Using the same slotted spoon, remove other solids from the broth that’s still in the pressure cooker (onion, bay leaves, etc).
- With a ladle, spoon up to one cup of the broth over the beef mixture and stir to combine. Ladle the remaining broth into a 1-litre canning jar.
- Warm a large frying pan over medium heat. Add some oil.
- Roll a tortilla loosely and dip it in the jar of broth so that it’s coated on both sides. Place the tortilla in the hot oiled frying pan and fry for 1-2 minutes until lightly toasted. Flip the tortilla over and sprinkle with 1/4 cup shredded cheese. Cook for another 1-2 minutes. The cheese should be starting to melt. Top the tortilla with 1/4 cup beef mixture and 1 Tbsp of the queso and fold in half. Transfer the taco to a serving plate and keep warm. Cook all tacos like this, working in batches, until they are all finished.
- Garnish the tacos with cilantro (optional) and serve with lime wedges, sour cream, and other preferred toppings. Any leftover broth can be served with the finished tacos for dipping.