Beef Barbacoa in a Pressure Cooker

Ingredients

• 1 1/2 lbs beef chuck roast
• 2 teaspoons salt
• 2 cups water
• 5 garlic cloves
• 3 bay leaves
• 10 peppercorns
• 2 teaspoons dry Mexican oregano
• 1/2 white onion

Instructions

1. 1

   Cut beef chuck roast into medium pieces, add salt on both sides. Set apart.

2. 2

   Pour water into the pressure cooker. Add garlic cloves, bay leaves, peppercorns and Mexican oregano. Insert the pressure cooker rack.

3. 3

   Put beef and onion on a rack. Close cover securely. Place pressure regulator on vent pipe and cook at high heat until regulator starts rocking fast, lower the temperature to medium or until regulator rocks gently. Cook according to your pressure cooker instructions. In mine, it was 23 minutes.

4. 4

   Turn the stove off and let cooker sit letting the pressure drop completely of its own accord.

5. 5

   After and according to your pressure cooker’s instructions, carefully open the pressure cooker, take meat out (reserve a little bit of the broth in case you need to reheat the meat later, this will keep it moist and yummy) and shred beef with two forks.

6. 6

   Serve in tacos with lime juice, cilantro, and onion and with your favorite salsa like red salsa, green salsa, pico de gallo, or avocado salsa