Instant Pot Barbacoa Breakfast Tacos

Tough beef cheeks normally take several hours to melt into succulent barbacoa, but an Instant Pot cuts that to a fraction of the time.

3 pounds beef cheeks or 2 pounds chuck roast

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon vegetable oil

1⁄2 cup beef stock

1⁄3 cup apple cider vinegar Juice of 1 lime

3 chipotle peppers in adobo sauce, minced

1 tablespoon ground cumin

2 teaspoons dried Mexican oregano

1⁄4 teaspoon ground cloves

2 bay leaves

8 flour or corn tortillas, warmed

1⁄4 cup white onion, diced fine

1⁄4 cup cilantro, chopped Lime wedges

Salsa

Instructions: If you’re using beef cheeks, trim most of the excess fat from the meat. You should have about 2 pounds remaining. Cut the meat into large chunks and season on all sides with the salt and pepper.

Set the Instant Pot to sauté and add the oil. Brown the meat on all sides and transfer it to a plate. Add the stock, vinegar, lime juice, chipotles, cumin, oregano, cloves and bay leaves to the Instant Pot and stir, scraping up any browned bits of meat from the bottom. Return the meat to the pot.

Seal the Instant Pot and set it to cook in manual mode on high pressure for 45 minutes. When the time is up, let the pot cool for 10 minutes before venting. Open the lid and transfer the meat to a plate. Set the pot to sauté mode and cook the remaining liquid down into a thick sauce. Meanwhile, shred the beef and return it to the Instant Pot, and stir to combine with the reduced sauce.

Divide the meat onto the tortillas and garnish with onions, cilantro, lime and salsa as desired.

Makes 4 servings