Beef Burtacos & Mango Cucumber Salsa

If burritos and tacos got married, what a beautiful union it would be. 

  Warm tortillas. Avocados. Beans. Perfectly spiced, deliciously tender shredded meat. The perfect combination, all coming together in under an hour in the Instant Pot? I'm saying "I do!" to burtacos. 

  There are so many reasons why I love the Instant Pot. I can set it and go out for a run, and then return to a cooked meal (no need to stand over the stove while it cooks). Tomato sauce cooked for 30 minutes tastes like its been cooked for hours on the stovetop. And inexpensive cuts of meat turn into fork-tender, melt in your mouth creations in under an hour.  

  If you're into fork-tender meat with Mexican flavours, then this recipe is for you. The meat, cooked in the Instant Pot or in the oven, works in burritos, tacos, on salads, with a side of rice, with anything! I had the ingredients for tacos but only had large tortillas, and I also wanted to use some refriend beans, so from those ingredients burtacos were born!  They're basically burritos without the rice, with avocado. Because life is just better with avocado. 

  The richness and smoky flavour of the meat pairs perfectly with a fresh sweetness salsa, like this mango cucumber one that was inspired by Half Baked Harvest. Both recipes below! 

Beef Burtacos

Ingredients

2 tbsp oil with a high smoke point, such as canola or grapeseed 

1 2-3 pound round bottom roast, or other inexpensive cut of beef, trimmed of visible fat 

1 large yellow onion, diced small 

2 cloves garlic, crushed or minced 

1-2 peppers from canned chipotle with adobo, minced 

2 tbsp adobo sauce 

2 tsp ground cumin 

1 tbsp dried Mexican oregano 

1 12-ounce bottle of dark beer, such as Negro Modelo (you can also substitute beef stock) 

1 tsp salt 

12 cracks of fresh ground black pepper

Directions

If using the oven, preheat to 325°F. Heat oil in the Instant Pot on medium heat using the saute function, or in a Dutch oven on the stovetop over medium-high heat. 

Once oil is shimmery, brown the roast on all sides, about 4 min per side. Remove roast to plate, and discard the oil if it has burned, adding more oil if necessary. Immediately add the diced onion and cook for 2-3 minutes, or until softened and just starting to brown. Add garlic, peppers, spices, and oregano and cook for 1 minute more. Then pour in the beer or stock and season with salt and pepper. 

For the Instant Pot - put the lid on and cook under high pressure for 30 minutes, allowing 10 minutes for natural release of pressure. Once cooked, vent to release the remaining of pressure. 

For the oven - put the lid on your Dutch oven, and bake for 3-4 hours, stirring occasionally, until meat is fork-tender.  

Once meat is done cooking, remove meat from broth and shred with two forks. At this point you can either discard the broth or reduce it to form a sauce. I find it's best not to use the sauce of tacos or burritos, as it's too messy, but if I were to do it over rice I would keep the sauce. 

Serve warm in tortillas with refried beans, avocado, cilantro, and with salsa, such as the one below. 

Mango Cucumber Salsa

Ingredients

2 large mangos, peeled and cut into small chunks 

1/2 long English cucumber, sliced into small chunks 

1/2 cup fresh cilantro, roughly chopped 

1/2 small red onion, finely chopped 

Juice of half a lime 

Salt and pepper, to taste 

Directions

Mix all ingredients in a medium bowl. Allow to rest for at least 10 minutes to allow the flavours to develop before serving.