Oaxaca's Beef Barbacoa
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Pressure Cooker Instructions
Prepare as directed in Step 1 using a 4- to 6-qt. stove-top or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook 1 1/2 hours. (For stove-top models, bring up to pressure over medium-high according to manufacturer's directions; reduce heat enough to maintain steady [but not excessive] pressure. Cook 1 1/2 hours. Remove from heat.) For electric and stove-top models, quickly release pressure. Open lid carefully. Remove meat from cooker. Shred meat using two forks and return to cooker. Stir in lime juice. Season to taste with salt and black pepper. If needed, warm meat in cooker on sauté setting for electric models or over low heat for stove-top models. Serve as directed.