Ingredients
2 tablespoons kosher salt2 tablespoons packed brown sugar1 tablespoon ground cumin1 tablespoon smoked paprika1 tablespoon chili powder1 teaspoon garlic powder1 teaspoon ground mustard1 teaspoon dried oregano1 teaspoon cayenne pepper1 boneless beef chuck roast (3 pounds)3 tablespoons canola oil2 large sweet onion, thinly sliced3 poblano peppers, seeded and thinly sliced2 chipotle peppers in adobo sauce, finely chopped1 jar (16 ounces) salsa16 flour tortillas (8 inches), warmed3 cups crumbled queso fresco or shredded Monterey Jack cheeseOptional toppings: Cubed avocado, sour cream and minced fresh cilantro
Preparation
Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.)
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
