2-3 pounds Beef - large cubed roast, shanks or other boneless/bone-in beef cuts
1 Tablespoon dried Mexican Oregano
1 Tablespoon ground Cumin
2 1/2 teaspoons Kosher Sea Salt
1/2 teaspoon ground pepper
2 Tablespoons Olive Oil
14 oz can diced Tomatoes
1 chopped Onion
4 cloves minced Garlic
2 Bay Leaves
1-2 dried Chiles Pasilla Negro
1 Can or bottle beer
12-20 Corn Tortillas
Mix: oregano, cumin, salt and pepper.
Dredge beef in spice mixture.
Set Instapot to sauté on high. Add olive oil. Once hot, brown beef on all sides, will take 8-12 minutes depending on the cuts of beef. Do not crowd the pot so do in batches if need be.
Once beef is browned, add all the beef back into the Instapot:
Next add into the Instapot: canned tomatoes, onion, garlic, bay leaves, chiles (leaving whole) and the beer.
Pressure cook for 1 hour.
Let pressure release naturally for at least 15 minutes.
During that 15 minutes quickly warm tortillas in a skillet. Brush the skillet with oil and heat tortillas through on both sides to make pliable and to have them gently coated with oil from the griddle.
Pull the Chiles Pasilla Negro from the Instapot, removed stems and puree in a blender with 1-2 cups of braising liquid from the Instapot to make sauce.
Pull beef from the pot and shred. Add enough braising liquid to keep beef juicy.
Serve tacos with cabbage salsa or any other garnish you would like.
Makes 6-8 Dinner sized servings.