A spicy Yucatanean shredded beef dish with habaneros, radishes, orange juice and limes. It is sweet, spicy, tangy and delicious and a pressure cooker helps to bring it together in about an hour.
0 Slice the roast into 2 inch cubes and generously season with sea salt, black pepper and dried Italian herbs
1 Place the seasoned beef into an instapot or pressure cooker along with the onion and garlic
2 Pressure cook on high for 15-20 minutes per pound (50 minutes is suggested for a 3 pound roast)
3 While the beef is cooking, combine 1/2 of a finely diced small red onion, 1/4 cup of finely chopped fresh cilantro, 1 cup of finely minced tomatoes, 2-3 very finely diced radishes, 1 small very finely minced habanero chili and a big pinch of salt and black pepper in a small bowl.
4 Once the beef is done cooking, shred it in a large bowl and add the salsa along with 1/3 cup of orange juice and 2 tablespoons of lime juice. Mix until evenly distributed.
5 Serve in warm corn tortillas garnished with pickled red onions, fresh cilantro, crumbled queso fresco and lime wedges
