Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 2 tbsp avocado oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1 chipotle pepper in adobo, minced
  • 24 small (4-inch) corn tortillas
  • 1 bunch fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 2 limes, cut into wedges
  • Radishes, thinly sliced

Instructions:

  1. Set the Instant Pot to 'Sauté' on High. Add avocado oil and sear the beef cubes in batches until they develop a mahogany-colored crust on all sides. Remove meat and set aside.
  2. In the remaining fat, sauté the diced onion until translucent, then stir in the minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Stir constantly for 60 seconds until fragrant.
  3. Deglaze the pot by pouring in the beef broth and scraping all the browned bits (fond) from the bottom to prevent a 'Burn' notice. Stir in lime juice, apple cider vinegar, and minced chipotle pepper. Return the seared meat to the pot.
  4. Lock the lid, set to 'Manual/Pressure Cook' on High for 35 minutes.
  5. Allow a 10-minute natural release before venting the remaining steam. Remove the meat to a bowl and shred using two forks.
  6. Set the pot back to 'Sauté' and simmer the remaining liquid for 5-7 minutes until it thickens into a glossy glaze. Toss the shredded meat back into the reduction.
  7. Heat a skillet over medium-high heat and char the corn tortillas until warm and pliable. Assemble tacos with shredded beef, diced onion, cilantro, radish slices, and a squeeze of lime.