3 lb chuck roast cut into 3-4 inch chunks
2/3 cup low sodium beef broth or beer
2 chipotles in adobo diced
1 small white or yellow onion diced
4 oz can diced green chilis
4 garlic cloves minced
3 bay leaves
juice from 2 limes
2 tbsp Taco Blend
1 tbsp cooking oil
Step 1
Season the chunks of meat with Taco Blend and brown with saute function on Instapot or on stove top with cooking oil
Step 2
Add all other ingredients to pot and mix
Step 3
Close lid and set vent to “sealing,” then cook on high pressure setting for 60 minutes
Step 4
Carefully turn vent to “venting” and wait until steam valve has dropped, then open the lid, remove bay leaves, and begin shredding beef with two forks, allowing all the juice to soak back into the meat.
Smoky mesquite with sea salt & pepper
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