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Taco Tuesday: Beef barbacoa tacos

Traditionally barbacoa is steamed or baked in an underground pit for many hours until it is soft, succulent, and delicious. That's not really practical for most people, runners or not! This recipe is actually pretty fast if you use a pressure cooker or Instant Pot and still comes out succulent and very tasty. It can also be done with plain old braising but will end up taking 3-4 hours that way. So this is the pressure cooker version. As well, I’ve used beef cheeks — in part because I had them in the freezer but also because they taste great. Cubed up beef chuck or even brisket would work here as well though and might be easier to find in...

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