Cooking Instructions
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Step 1
Heat a large skillet over high heat for 2 minutes. Add the
Guajillo Chiles (2)
and toast for 15 seconds on each side.
Step 2
Add
Onion (1/2)
and
Garlic (5 cloves)
, cook, until slightly charred, about 3 minutes each side.
Step 3
In a blender add the guajillo, onion, garlic,
Dried Oregano (2 g)
,
Bay Leaves (2)
,
Kosher Salt (20 g)
,
Ground Black Pepper (3 g)
,
Ground Cumin (4 g)
,
Distilled White Vinegar (120 mL)
, and
Water (240 mL)
. Blitz on high for 1 minute.
Step 4
Add
Boneless Chuck Roast (905 g)
,
Water (480 mL)
, and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
Step 5
After the steam has been released, remove meat and shred with two forks. Optional: Boil the leftover broth until it has reduced to 1-2 cups, about 30 minutes. Use it as a sauce to serve with your tacos.
Step 6
Serve barbacoa with
Yellow Corn Tortillas (16)
and garnish with
Avocados (2)
,
Fresh Cilantro (1/2 bunch)
, and
Onion (1/2)
.
