Barbacoa Tradicional Recipe
1 ½ pounds of beef brisket, trimmed of excess fat and cut into 2 inch cubes
1 14.5 oz. can of fire roasted diced tomatoes, undrained
1 North Shore Flavors Barbacoa Tradicional Spice Packet
2 or 3 chipotle peppers in adobo (optional)
1 Lime, squeezed
1 Tablespoon Olive Oil
Add oil and select Sauté HIGH. When the oil becomes shimmery and begins to smoke, add cubed meat and sear on each side.
Cancel Sauté setting. Wait a few minutes for the meat to cool down, then sprinkle North Shore Flavors packet over meat. Quickly mix spices with meat as you do not want the spices to burn. Add the chipotles and the can of diced tomatoes ON TOP of the seared beef.
Cook for 35 minutes at high pressure. Natural pressure for 10 minutes. If the meat is not fully tender (should pull apart with a fork), cook on high pressure for an additional 10 minutes.
(For a traditional slow cooker, cook on low for 8 hours)
Remove and discard any excess fat.
Shred beef with a potato masher by pressing down on the meat and twisting in the same motion. If you don't have a masher, shred with two forks.
At this point, the tomatoes should have mostly melted and you should no longer see tomato chunks. If you still have tomato chunks, set to Saute MEDIUM for about 10 minutes or until the tomatoes are mostly melted. If using a slow cooker, cook on high for another 30 minutes to an hour.
If the shredded beef still appears watery, use Sauté MEDIUM for about 5 or 10 minutes to cook off any excess watery liquid.
Squeeze lime over meat. Season with salt and pepper to taste.
Serve with warm corn tortillas, sour cream, salsa, an extra squeeze of lime, and fresh cilantro.