Barbacoa Tacos

Barbacoa ingredience

2 lbs chuck roast

1 tbsp salt

1 white onion

5 cloves of garlic

3 Canned Chile in adobo sauce

4 guajilo peppers

1 bay leaf

1 cinnamon stick

1 tbsp cumin

1 quart beef stock

Procedure

1. Begin by generously seasoning the meat with salt.

2.In a skillet over high heat sear both sides of your beef until it is golden brown(do not cook fully)

3. Remove the beef from the pan and add to your pressure cooker pot

4.In the pressure cooker pot add your peppers, cinnamon stick, cumin, bay leaf and beef stock

5.Pressure cook your beef for 45 minutes

6.Remove beef from the pot and immersion blend the braising liquid

7.Shred beef with a fork and pressure cook for another 30 minutes

Tortilla Ingredients

2 cups maseca flour

1 1/2 cup warm water

1 tsp salt

Procedure

1.Combine all ingredients and mix until combined

2. Portion your tortilla dough then Press into tortillas

3. Cook your tortillas in a skillet over high heat until both sides are golden brown

4. Immediately wrap your Tortillas in a towel to continue cooking with the residual heat (this will make your tortillas flexible)

Pico ingedience

3 roma tomatoes small dice

half a red onion small dice

half a jalapeño small dice

1/4 cup cilantro chopped

2 tsp sriracha

1 tsp salt

2 tsp lime juice

Assembly

To assemble your tacos start by placing down your tortillas then add 1 slice of avocado, a few spoonfuls of pico, followed by your meat, then top with crème, cotija cheese, and cilantro.