Instant Pot Lamb Barbacoa

Serves 8

Ingredients

• 3 dried guajillo chiles
• 3 dried pasilla chiles
• 3 lb boneless leg of lamb, cut into large chunks
• 1 large white onion, quartered
• 1 roma tomato, halved
• 1 head of garlic, cloves separated and peeled
• ¼ cup apple cider vinegar
• 4 sprigs fresh oregano
• 1 Tbsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• Salt and pepper to taste
• 1 can lager

To serve

• Corn tortillas
• Diced white onion
• Chopped cilantro
• Lime wedges

Instructions

Season the cubed lamb generously with salt and pepper and set aside.

Bring a pot of water to boil. Pull the tops off the dried chiles and open them to shake the seeds out. Once water is boiling, turn off the heat and add the chiles. Cover and let soak for 30 minutes.

While the chiles are soaking, broil the tomato, quartered onion, and peeled garlic, cut sides down, until slightly charred in spots, about 15 minutes. Transfer to a blender and add the chiles, vinegar, oregano, cumin, cinnamon, cloves, and allspice. Add salt and pepper to taste. Blend until completely smooth. If the mixture is too thick, add some of the chile soaking liquid by the tablespoon full as needed.

Combine the seasoned lamb with the chile sauce and lager in the bowl of the instant pot and stir until well combined. Lock the lid in place, close the vent, and pressure cook on high for 1 hour.
While the meat is cooking, prepare the tortillas & any toppings you would like. Once the meat is done you can either release pressure manually (carefully, please), or wait for pressure to release on its own. With a slotted spoon, remove the meat to a medium sized bowl and shred with two forks. Add some of the cooking liquid and taste for seasoning. Add any additional salt or lime juice needed and serve.