You can never have too many variations of tacos. The other day I was looking for something to make in my pressure cooker as some braised meat sounded good while the weather outside was dreadful and cold.
I went looking for a piece of inexpensive meat for some braised tacos and found an inside round roast for sale perfect for my taco recipe. Inside round is a very flavorful cut of meat…just takes a little extra time cooking to get nice and tender.
A pressure cooker is great for inside round or any cut of meat that needs a little time to turn tender. If you don’t have a pressure cooker, no problem, you can also use this same recipe to cook low and slow in a dutch oven for about 3 hours at 350 F.
I absolutely love pineapple with braised beef. It’s the sweet and tang to the rich and spicy. I opted for pineapple two ways: A spicy salsa made with grilled pineapple and roasted peppers and grilled pineapple chunks to add some texture to these tacos.
Preheat oven to 425 degrees F.
Mix chili powder, cumin, smoked paprika, brown sugar, salt and pepper in a small bowl.
Rub mixture over beef.
In a pressure cooker, on medium high heat add a tablespoons of vegetable oil. Brown beef on all sides. Add an additional tablespoon of vegetable oil then and add onions, crushed garlic, and celery. Cook for 2-3 minutes. Deglaze with red wine.
Add 2 cans of chili in adobo, cocoa powder, and instant coffee then pour enough beef stock to cover the top of the beef. Note: Be careful not to go over the max limit of liquid in the pressure cooker.
Add lime juice and bay leaf then reduce heat to medium. Place lid on pressure cooker, lock and put on setting two. Once steam begins to whistle, reduce heat slightly and maintain consistent steam/whistle for approx 30-40 minutes.
Meanwhile, pat down 7- 8 pineapple rings with paper towel. Heat cast iron grill or alternative on medium high heat. Spray nonstick on cast iron or lightly brush with oil. Place pineapple on grill and do not move. Allow to grill for 5-7 minutes or until black grill marks appear. Flip and cook other side for an additional minute. Remove and continue with all the rings. Set aside on paper.
Place poblano pepper, jalapeno pepper and red onion in a roasting pan. Roast until the mixture begins to char and peppers are fully cooked.
Remove from oven and transfer into a blender. Place half the grilled pineapple into blender with lime juice, cilantro, and olive oil. Puree until smooth. If salsa is too thick, add a tablespoon of water at a time until you reach consistency. Add salt and pepper to taste.
Transfer into a container and place in fridge until ready to serve.
With the remaining grilled pineapple, dice into thick chunks and place in bowl. Set in fridge until ready to serve.
Once beef has done cooking (30-40 mins). Turn off heat and release the steam. Once steam is completely release, remove the lid and remove beef into a bowl. Pull beef apart and set aside.
Strain liquid from the beef and place into a pan. Reduce sauce on medium heat until thick and can easily coat the back of the spoon. Pour sauce over the shredded beef and mix until incorporated.
Serve shredded beef on tortilla and top with roasted pineapple salsa, avocado, grilled pineapple, roasted corn, radish, sour cream, goat cheese and cilantro.
Notes and Additions
- you can opt to slow braise the beef by placing in a dutch oven and braising for 3 -4 hours.
- If you want goat cheese “crema” you can make a simple one by mixing 1/4 cup of sour cream and 2-3 tablespoons of goat cheese. For added flavor include 1 teaspoon of lime juice and 1/2 teaspoon of minced garlic, salt and pepper
- If you want a quick pickled radish, heat up equal parts sugar and vinegar of choice. Pour over sliced radish and allow to sit for 30 minutes.