Shredded Beef Tacos

Shredded Beef Taco Meat

Ingredients

• 1 ½ cups beer, use a full-bodied ale like Sierra Nevada
• 1/2 cup cider vinegar
• 1/2 cup chicken broth
• 4 dried ancho chilies, seeded
• 2 tablespoons tomato paste
• 4 garlic cloves smashed
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 large onion sliced into ½ inch thick rounds
• 3 ½ to 4 pounds beef short ribs

Takes 1 and ½ hours, serves 6.

Instructions

1. Combine all liquids and spices and 1 teaspoon salt in your pressure cooker and cook on sauté for 10 min.
2. Create a layer of the whole sliced onion rounds in the bottom of the pot and then add the ribs on top.
3. Set your pressure cooker to manual and pressure cook for 1 hour, let cool down for about 15 min then release pressure.
4. Remove beef and bay leaves and puree the liquids – be careful and do in batches so you don’t overflow your blender like I did!
5. Return liquids to pot and on sauté boil until reduced and thickened about ½ hour.
6. Shred beef and return to pot to warm salt and pepper to taste.

To Serve: I made a little cabbage slaw - basically shredded white cabbage, grated carrots and a few chopped pickled jalapeños with a dab of mayonnaise and a dash of cider vinegar. Then I had an avocado I mushed up and for the cheese I had a very young, only 3 month manchego that I slivered on top. With a warm corn tortilla and my Hominy Casserole - dinner is served! 

Post Note: I adapted this recipe to use the Instant Pot Pressure Cooker - if you don't have one (although I highly recommend it!) Then you can do the same thing but put it all like above in a dutch oven and cover and roast at 325 degrees for about 3 hours.