Two Words: Instapot Barbacoa (you're welcome)
I'm always looking for ways to cut time on some of my favorite meals, make a dish that can be versatile in its uses for not just one meal and not sacrifice flavor in doing so. Enter this dish. I've said it many times before but the instapot in my home has been a godsend. It allows me to make meals that I would usually wait until the weekend to prep and make, due to time constraints, during the week.
2/3 cup beer or water
4 cloves garlic
2 chipotles in adobo sauce (or more, to taste)
1 small white onion, peeled and roughly chopped
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 tablespoon olive oil
3 pounds beef chuck roast* (fat trimmed), cut into 2-inch chunks
3 bay leaves
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
Press the “Sauté” setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides. Press “Cancel” to turn off the heat.
Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
Remove the lid, and discard the bay leaves.
Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.