Beef barbacoa tacos with roasted tomatillo salsa

Puree the water or chicken stock, cumin, chili flake, oregano, salt, chili powder, paprika and sugar with the peeled red onion, orange juice and garlic on high for 10 to 15 seconds until smooth.

Cut the chuck roast in half and then crosswise into medium large chunks.

Combine the beef and the cooking liquid in a pressure cooker and cook on low pressure for one hour.

Without a pressure cooker: use two more cups of liquid, bring it to a simmer on the stove in a Dutch oven and cook covered at 300F for about three hours.

Peel and cut the tomatillos, cut the onion and poblanos to the same size and smash the garlic.

Crowd them onto a quarter sheet tray and broil on high, checking at five minutes, for about 15 minutes total so the top chars and the rest steams tender.

Tip into the food processor with two teaspoons of salt, let it cool and steam in the jar five to ten minutes, then pulse to the consistency you want.

Let the pressure fall naturally for 20 to 30 minutes rather than releasing early.

Stir the pot into a whirlpool and ladle out one to two cups of cooking liquid so it is not all fat from the top.

Heat a medium large nonstick skillet over high, lay in the drained beef with no added fat and sear about 10 minutes to a deep caramelized crust, breaking it down with a spatula as it goes.

Deglaze with the reserved cooking liquid and cook it down until the meat looks shiny, glazy and saucy.

Taste for salt and add a squeeze of lime.

Serve on warmed tortillas with shredded queso fresco, raw red onion, cilantro and the tomatillo salsa.