@cvi said in Tales from Coronavee-rooss Italy, mamma mia!:
@Polygeekery said in Tales from Coronavee-rooss Italy, mamma mia!:
Insta-Pot version of barbacoa
I would ask for a recipe, but finding a decent piece of roast in this country is bloody impossible even under normal circumstances. (Would probably have to go to a real-life butcher; dunno if those are even open at the moment.)
Because 1) you've hit on something I can supply, and 2) I love torturing people with things they can't get, and 3) this too shall pass, and there will be chuck roasts in grocery stores again:
Recipe for barbacoa/pot roast:
Put chuck roast in slow cooker.
Shake half a packet of dried onion soup/dip mix over roast. (I usually aim for more onion and less dust. The dust is pretty salty.)
Add 50/50 mix of red wine and water until you almost cover the top of the meat.
Run slow cooker on high for ~5 hours, or on low for ~10 hours.
Optional: if you remember, add new potatoes (and/or carrots cut lengthwise in ~quarters) half-or-one hour before completed (depending on temp).
Have a nice roast for dinner. (I'll admit I often skip this step these days, because I like roast, but I love tacos.)
Pull leftovers apart with forks or your favorite meat-shredding tools. It's much easier to shred the meat when it's hot.
Save about a cup of the roast juices.
This recipe was adapted from my mother's recipe for pot roast, which involved a roasting pan and an oven at ~250 degrees for 3 hours rather than a slow cooker. (In the roasting pan, only fill up the wine/water mix until it's about halfway up the roast. Probably about half a cup each of wine and water.)
Recipe for taco meat:
Dice half an onion per pound of meat you prepared above, and heat (at medium) in a large pan (with some oil) for a bit. (5-10 min? However you like your onions.)
Mince/press a couple of garlic cloves per pound of meat, and add to onions. Heat for another minute.
Add ~8oz of your favorite salsa per pound of meat (I use Newman's Own Tequila-Lime Salsa), and the meat, and ~half-a-cup of roast juices you saved earlier per pound of meat.
Simmer, stirring occasionally, until you start running out of juices, 15-30 minutes.
Serve with your favorite taco fixings. Probably includes some taco shells. (My family uses a recipe they got from a Minnesota taco stand: soft and hard tacos, with a tortilla wrapped around the outside of a taco shell. Space between shell and tortilla is filled with refried beans or guacamole.)