Beef Barbacoa Bowls

BARBOCOA:

 * 2 tbsp avocado oil
 * 3lb chuck steak
 * 1 red onion
 * 6 cloves garlic
 * 1 lime
 * 1 canned chipotle pepper in adobo sauce (7oz), minced
 * 1 tsp cumin
 * 2 tsp chili powder
 * 1 tsp smoked paprika
 * 1/4 cup rice vinegar
 * 6oz (1/2 can) diced hunts tomatoes (chipotle or fire roasted)
 * 1 cup beef broth

SIDES:

 * Corn: 2-3 cups frozen corn
 * Cilantro Lime Quinoa - https://www.veggiessavetheday.com/cilantro-lime-quinoa/
 * Beans: 1-2 cans Black Beans
 * Optional: Avocado

RECIPE:

 * Dice onion set aside
 * If using fresh garlic, dice and set aside
 * Juice 1 lime and set aside
 * Add 2 tablespoons of oil to Instant Pot and brown meat with the “Saute” setting.
 * Once your meat is browned turn off instant pot or switch to keep warm, then add:
 * beef broth
 * rice vinegar
 * tomatoes
 * onion
 * garlic
 * chipotle peppers
 * cumin
 * smoked paprika
 * chili powder
 * juice of 1 lime
 * Mix ingredients and put lid on
 * Turn instant pot to manual setting for 44 minutes
 * While meat is cooking, prepare quinoa, beans, avocado and corn
 * Once the barbocoa is done cookingdo a quick release (takes about 6 minutes), then turn on the “Saute” setting. Let your sauce cook down to about ½ of what it is currently (around 8 minutes)
 * Once your barbocoa sauce is cooked down (about 5 ish minutes), put into another bowl to shred.
 * Put shredded beef back in instant pot and let it warm through
 * Mix beef, quinoa, corn, beans and avocado in bowls and enjoy.