Barbacoa Tacos

INGREDIENTS 

-3.5 lbs of beef chuck 

-1.5 cans of beer (or beef stock)

-2 chipotle peppers, roughly chopped (from a can of chipotles in adobo sauce)

-1 onion, roughly chopped 

-2 serrano peppers, roughly chopped (optional)

-3 teaspoons of cumin

-3 teaspoons of oregano

-1/4 cup of apple cider vinegar

-Juice of 3 lime  

-1/2 a bunch of cilantro, roughly chopped 

-Small can of green chilies (optional) 

-1 teaspoon salt & pepper

-1 shallot, thinly sliced (for pickle topping)

-1/2 Tbsp sugar (for the pickle)

-Juice of 1 lime and splash of apple cider vinegar (for the pickle)

-Queso fresco

-Small tortillas 

METHOD

-Season beef chuck with salt, pepper, cumin, and oregano then place in the pressure cooker.

-Add the remaining ingredients to the pressure cooker (except the shallots, cheese, and tortillas. Don't be an idiot)

-Switch the vent to sealing and set to high pressure for 60 minutes.

-While beef is cooking pickle the shallots. Add sliced shallots to a bowl with lime juice, sugar, and vinegar.  

-After 60 mins depressurize naturally for 10 minutes, then switch the vent to venting. 

-Toast the tortillas over an open flame, or warm in the oven if that's not an option.

-Remove beef from cooking liquid with a slotted spoon and chop with a knife (beef should just fall apart)

-Put the beef in a bowl and add some of the cooking liquid.

-Pile tortillas with beef and top with shallots & cheese (or any topping your heart desires)