Taco night is a favourite of mine. What I love the most about it, is how creative you can get with it. The tortillas you can pick from corn or flour. The protein source you can go crazy with, like this beef barbacoa and the toppings are the same way. You can go with a coleslaw, or pickled veggies, the possibilities are truly endless. And with Cinco de mayo just around the corner, this recipe is perfect as it does not require a lot of time. It truly is a dump and done recipe. All it requires you to do is shred the beef and top your tacos how you like!

3 servings / 15 mins prep time / 1 hr total time

Ingredients

1.3 lbs of stewing beef (packaged in pieces)

3 tbsp vinegar

½ tbsp cumin

1 tbsp oregano

1 dry bay leaf

1 onion, thinly sliced

2 garlic cloves, whole

1 cup beef stock

2 chipotles in adobo sauce

Salt & Pepper, to taste

Directions

To the instant pot, add all of the above ingredients.  Give it a good mix and put the lid on, moving the valve to sealing.

Press the meat/stew button and set for 30 minutes. After 30 minutes, do a 10-minute natural release.

Remove beef pieces and shred with two forks and place in a bowl. Add two spoons of the liquid from the instant pot to the beef for it stay juicy.

To assemble, use whatever tortillas of choice, add beef followed by toppings of your desire. I typically use coleslaw, lime juice and some chipotle aioli.