| Barbacoa |
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| ingredients: | Marinade 1/4 onion, coarsely chopped 3 cloves garlic 2 Tbsp adobo sauce 2 Tbsp ancho chilie powder 2 Tbsp olive oil 2 tsp cumin 2 tsp dried oregano 1/2 ground cloves (substitute) 1 tsp table salt 1 tsp ground black pepper Beef 3 lb boneless beef chuck roast 2 Tbsp olive oil 1 cup water 1 bay leaf |
| instructions: | 1) Liberally salt the meat on all sides and place in the fridge. Let sit in the fridge for at least an hour. 2) Remove the meat from the fridge. And let it warm up. 3) Add all the marinade ingredients to a food processor and blend until smooth. 4) Add enough water to the marinade to reach 1 cup. 5) Set the sautee setting to medium in the instant pot. Heat olive oil. 6) Remove as much moisture from the meat as possible with a paper towel. 7) Brown both sides of the meat. 8) Remove oil from the instant pot, add marinade to the pot, and scrape off the fond on the bottom of the pot. Add 1 cup water and bay leaf. 9) Add meat, cover, and set instant pot to high pressure for 90 minutes. 10) Leave the meat in the instant pot for an additional 15 minutes. 11) Remove meat. Skim off as much fat as possible and reduce the sauce. 12) Shred the meat and add as much sauce to the meat as needed to keep it moist. |
| source: | Culinary Hill |
last updated: November 13, 2022 |
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