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Ingredients:
Ingredients:
2-3 lbs Beef Chuck Roast (trimmed of excess fat)
1 can (7-8 oz) chipotle peppers in adobo
1/2 medium white onion
6-8 cloves of garlic
4 tbsp Cumin
1 tbsp ground clove
1 tbsp salt
1 tbsp black pepper
1 Lime (zested and juiced)
1/4 c. olive oil
1 cup Water
2-3 Bay Leaves
Directions:
Directions:
In a blender, combine all ingredients (except beef and bay leaves) and blend till smooth.
Cut beef into 2-3 inch chunks trimming excess fat.
Sprinkle beef with salt and pepper and brown in pot or separate pan.
In pressure cooker, pour blender mixture over browned meat.
Add Bay Leaves
Bring the pressure cooker up to pressure over high heat. Once at pressure, reduce heat to low and cook for 45 min.
Remove from heat and let pressure dissipate for 15 min. then release any remaining pressure.
Remove beef chunks to a platter and let cool till you can comfortable shred the meat.
Ladle barbacoa sauce from pot over shredded beef to taste.
Notes:
Notes:
Serve with warm tortillas, diced white onion and chopped cilantro.
Other toppings of choice (guacamole, sliced avocado, queso fresco, fresh salsa).
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