Barbacoa

• Meat

  • 2 tsp Beef bullion
  • 2 lb Chuck, roast

• Produce

  • 2 Bay leaves
  • 1 tbsp Chipotle, powder
  • 1 bunch Cilantro
  • 4 cloves Garlic, whole
  • 1 4oz. can Green chilies
  • 1 Lime, wedges
  • 1 tbsp Oregano, dried
  • 1 White onion

• Baking & Spices

  • 1/4 tsp Cloves, ground
  • 1 tbsp Turmeric

• Nuts & Seeds

  • 1 tbsp Cumin

• Drinks

  • 2 tbsp Apple cider vingear

• Liquids

  • 1 cup Water

• Other

  • cotija, topping

Found on thehomemadecook.com

Description

Ingredients

• 1 2-3lb chuck roast, cubed
• 2 bay leaves
• 2 teaspoon beef bullion
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1/4 teaspoon ground cloves
• 1 tablespoon chipotle powder
• 1 tablespoon oregano, dried
• 2 tablespoons apple cider vingear
• 1 4oz. can green chilies
• 1 white onion, diced
• 4 cloves garlic, whole
• 1 cup Water
• 1 bunch cilantro
• cotija, topping
• 1 lime, cut into wedges

Directions

• Heat the pressure cooker on saute. Add Avocado oil. Add in cubed chuck roast (I have used sirloin steaks too, they were on sale) and brown on all sides.
• Mix the spices together: bay leaves, bullion, turmeric, cumin, cloves, chipotle and oregano.
• Chop onion, reserve half for topping. Chop cilantro, reserve half for topping.
• Add the apple cider vinegar to the pot and stir. Add a squeeze of 1/2 lime.
• Add in the onion, cilantro, spice mixture, and chilies. Stir. Pour in the water, add garlic. Place the lid and set on High Pressure for 70 minutes. QPR.
• Enjoy