Ingredients

The following ingredients have 12 Servings
  • 6-7 lbs chuck roast ((or any other tough cut like brisket))
  • 2 TBSP onion powder
  • 1 TBSP garlic powder
  • 1 tsp ground cloves
  • 2 TBSP cumin
  • 1 TBSP adobo seasoning ((or make your own))
  • 1 TBSP salt
  • 1 tsp chili powder
  • ¼ cup cilantro
  • 1  can chilies in adobo
  • ¼ cup apple cider vinegar
  • 1 tsp fish sauce
  • ½ cup beef broth
  • 2 limes ((juice and zest))

Instruction

  • Trim the fat from the beef and cut it into 2-inch chunks.
  • Sprinkle the beef with onion and garlic powder, ground cloves, cumin, adobo seasoning, salt, and chili powder and pat onto each side to coat.
  • Place in the pressure cooker or slow cooker.
  • In a blender, blend the cilantro, chilies and adobo sauce, apple cider vinegar, fish sauce, and broth until smooth.
  • Pour over the meat in the pressure cooker/slow cooker.
  • For pressure cooker: Cook at high pressure for 25 minutes and let pressure release naturally.
  • For slow cooker: Turn on low and cook for 8-10 hours.
  • Remove meat from pressure/slow cooker and place on a baking sheet. Sprinkle with lime juice and zest over it.
  • Optional step: Place under broiler for 4-5 minutes until crispy on the ends.
  • Ladle 1 cup of the liquid over the mixture for more intense flavor. I recommend saving the extra liquid for a soup or chili base.
  • Serve with fresh or pickled onions, cilantro, and other toppings as desired.