Ingredients

The following ingredients have 4 Servings
  • 3-4 lb beef (chuck roast, cut into large chunks)
  • 1 tsp sea salt
  • 1 tsp pepper
  • 3 tbsp olive oil
  • 4 oz green chiles (diced)
  • 1.5 c beef broth
  • 2 bay leaves
  • 1 onion (diced)
  • 1 lime (juiced)
  • sauce
  • 4 chipotle peppers (in adobo sauce)
  • 1/2 lime (juiced, about 4 tbsp)
  • 1/4 c apple cider vinegar
  • 4 tbsp minced garlic (or 6 cloves diced finely)
  • 4 tbsp cumin
  • 2 tbsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp tomato paste

Instruction

  • Set pot to saute and add olive oil. Cut beef into large chunks, rub salt and pepper on all sides and add into hot once hot. Sear on all sides, then turn pot off. Remove meat and add 1/2 c of your broth to deglaze bottom to remove all stuck on pieces.
  • Put seared beef back into pot along with remaining broth, onions and green chiles.
  • Combine all the ingredients for your sauce, listed above, in a blender and blend until the sauce becomes smooth with no large chunks in it. If you want it a little more thinned out, you can add ½ cup more of beef broth. (set aside)
  • Pour this sauce into your pot with bay leaves on top if you want to add them. Slice your whole lime, remove seeds and squeeze inside pot, throw lime skins in pot on top.
  • Close lid and seal steam valve. Set to high pressure for 60 minutes followed by a 15 minute natural release. Then release remaining pressure.
  • Lift lid, remove bay leaves and squeezed lime skins and shred beef in pot or on a cutting board, put back into sauce and stir to coat.
  • Serve in small tortillas with avocado and a squeeze of lime on top.