Pulled Beef Tacos

I left this one pretty generic as the taco game is pretty diverse. The idea here is to get your shredded beef ready and then load the tacos however you want. This particular evening I went with hard shelled tacos with cheese, onion, and garden tomatoes, along with some hot sauce.

If you do not have a pressure cooker (I highly recommend that purchase) then feel free to use a slow cooker with less water, and cooking that on low for 6–8 hours. The pressure cooker however will get you done and ready within 45 minutes, if that.

In the pressure cooker, heat 2 tablespoons of the canola oil on medium-high heat. Season both sides of the chuck roast with salt and pepper. Once oil begins to shimmer, add chuck roast and sear it on both sides, about 4 minutes each side. You want some good browning so let it sit there, do not disturb it, then flip until both sides are seared.

Once seared, add garlic, onion, and poblano pepper. Cover the roast with water or beef stock, cover, and cook for about 45 minutes. Let pressure reduce before taking off the lid (follow your pressure cooker instructions). The roast should be fork tender and should easily shred with a couple of forks.

Discard onion, garlic, and pepper. Remove the roast onto a cutting board, and reserve a couple of cups of the liquid. Using two forks, shred the beef and discard any of the weird fat that may still be intact. No one likes that stuff, trust me.

Next, heat a large skillet on medium-high heat. Add remaining oil, and once it shimmers, add shredded beef. Season with a pinch of salt, then the berbere spice. Give that a good toss, and sear the shredded beef. Something about those slightly crispy strands of beef get me every time.

Once the beef is slightly seared to your liking, add in just a bit of remaining liquid, to your liking, to moisten the beef.

Once your remaining taco ingredients are ready, it’s taco time! Load in the beef into your desired shell whether that be hard, or soft, and load in your fillings.