As I type this, I’m watching the latest episode of Homeland (talk about multi tasking). How heartbreaking is it to watch what’s happened to Quinn?? Don’t you just wish, at any moment, he would just snap out of it and revert back to his old self??!! Kudos to Rupert Friend, his acting is impeccable. He deserves an award. And as much as I’m not a fan of President Elect Keane, I’m dying for her to take Dar Adal down!
So, tomorrow night, class officially begins. My friend Rickelle and I decided to become certified herbalists, so we enrolled in a program that is being offered at New York College. We attended the introductory a few weeks ago, and loved it! I also have some classes coming up at the Institute of Culinary Education which I’m super pumped for! Pumped is like my new favorite word this week.. I seem to get hooked on words then grow tired of them within a week or so, and move on, so bare with me people. Anyway, with any luck, by end of July.. Rickelle and I will be curing the world, one sage sprig at a time..
The only thing I’m not looking forward too, is the bus ride. I loathe taking the bus, but the only thing more painful, would be driving into the city during rush hour traffic. I may as well leave now. Ugh! The last time I took a bus was back in high school and I can still recall the painful memory of our bus driver gunning it over speed bumps as we neared the school. This resulted in us flying into the air and landing hard on our asses. I swear that was her way of getting even with us because she hated her job and all of us even more. That woman had ice in her veins. In the four years I road her bus, I don’t think she ever once acknowledged any of us. Show up at the bus stop a minute late and she’d make you chase her half a block.. It’s a sad day when a NYC bus driver delivers a more pleasant experience than your high school bus driver. Anyway, I should be chatting about weeds right about now..
So let me tell about this delicious barbacoa because it’s going to knock your socks off. For starters, it cooks in the instant pot, in fifteen minutes. How freaking awesome it that??!! You can serve it alone or build a burrito bowl and I’ll be sharing that recipe with you guys tomorrow. It’s not always easy to find healthy options on the go and since I gave up all fast food ten years ago, my choices are few and far between, but I do love Chipotle, so this is a quick way for me to make my own barbacoa in a pinch at home. If you haven’t already purchased an instant pot, you should. It’s like every awesome appliance all wrapped in one, and it cooks everything in a fraction of the time. It’s well worth the money, so stop what you are doing, go get one, and then you can make this recipe because you’re going to love it, and your family is going to think you stopped at Chipotle on the way home from work! How awesome is that??!!
Instant Pot Barbacoa
- 3 pound chuck roast, fat trimmed
- 1 onion, diced
- 5 garlic cloves, minced
- 1 jalapeno, seeded and diced
- 3 bay leaves
- 1 tablespoon apple cider vinegar
- 1/2 cup beef broth
- juice from 1 orange
- juice from 1 lime
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 jalapeno
- handful of cilantro, roughly chopped
- juice from 1/2 a lime
- Trim the fat and slice the chuck roast into 2 inch cubes
- Place the meat in the instant pot along with all the other ingredients
- Lock the lid, close the valve, and allow the meat to cook for 15 minutes after pressurizing (if you are using an instant pot, set it for 15 minutes, if you are using a power pressure cooker XL, select chicken/meat option, and it will automatically cook for 15 minutes)
- Open the pressure valve to allow steam to escape then, unlock the lid, and serve
- Squeeze the remaining lime over the meat and garnish with jalapeno slices and cilantro