Beef Barbacoa Tostadas
Prep time 15 minutes
Cook time 35 minutes in the Instant Pot
3+ hours in the oven
2.5 pounds of rump or chuck roast, cubed
2-3 tablespoons butter
3 tablespoons olive oil
Kosher salt and pepper to taste
6 sprigs of lemon thyme or regular thyme
1 medium onion, sliced
2 tablespoons of paprika
1 tablespoon ground coriander
2 dried chilies de arbol
2-3 chopped fresh tomatoes
6 cloves of fresh garlic
8 ounces of beer
Brown the meat over medium-high heat until nicely caramelized in the butter and olive oil. Season generously with salt and pepper, then add the lemon thyme and onion. Throw in your spices and cook 4-5 minutes to toast the spices in the fat. Add the garlic and beer, then simmer to reduce liquid by half. Place everything in the Instant Pot and cook 35 minutes. Release manually once finished. Gently shred the beef. If you are making fresh tostada rounds, fry the corn tortillas in olive oil until crisp, then smear with beans, and top with sharp cheddar cheese, the beef, chopped onions, chilies, lime, and cilantro! This meat is wonderful on any tortilla shell or over rice.
