Let’s get to it. Because, who wants to read 600 words when you came here for a recipe?
What you need – aka ingredients
For the carne:
2 pounds of meat cubed (sirloin, chuck, skirt, ribeye)
1 onion (1/4 will be for the pico)
1 poblano pepper minced
3 cloves of garlic minced
¼ cup soy sauce
½ cup beef broth
3 heaping teaspoons brown sugar
1 tablespoon cumin
1 tablespoon granulated garlic
1 bay leaf
1 culantro leaf (optional)
Juice of 2 limes
Salt & Pepper
Standard starter (olive oil, butter, ghee, etc.)
For the pico:
2 medium tomatoes diced
Fist of chopped cilantro
Sprinkle of olive oil
Salt & Pepper
For the win:
Vessel of your choice (Soft tortillas, hard taco shells, lettuce)
Let’s get Cooking
I like to start with the pico so the flavors can mingle in the fridge while the carne cooks.
Dice your tomatoes and put them in a bowl. Dice your entire onion; put ¼ in the pico bowl and save the other ¾ for the carne. Chop your cilantro, throw it in the bowl. Halve the lime, squeeze the juice in the bowl. Sprinkle the olive oil; add the salt and pepper. Mix all the stuff together; refrigerate until needed.
Carne Asada Time
Finely chop the poblano, mince the garlic cloves, and get the ¾ of diced onion ready.
Turn your instant pot on sauté; add your standard starter (olive oil, butter, ghee). Once the pot is hot (a hot pot brings out the flavors) add the onion, poblano, and garlic. Let cook for 5 minutes.
Add soy sauce and your meat to the pot – it should already be cubed. Stir the meat to brown nicely – about 5 minutes.
Turn off the instant pot.
Add the remaining ingredients to the pot. Halve the limes and squeeze the juice into the pot then discard the halves.
With a spoon, mix everything that is in the pot well. Put on the lid. Turn on the instant pot. Cook on high pressure for 15 minutes.
When the timer goes off, let the pressure manually release, remove the top, build the taco to your liking – don’t forget that pico you made, and enjoy (possibly with a beer or margarita).