Instructions

• In a small bowl combine 1 tablespoon paprika, 1 tablespoon chili powder, 2 teaspoons dried oregano, 1 teaspoon coriander powder, 1 teaspoon ground cumin, 2 teaspoons garlic powder, 1 teaspoon salt, and 1 teaspoon ground black pepper to make the dry rub.
• Pat 2–3 pounds beef (stew meat, chuck, round roast, or brisket cut into small chunks) dry with paper towels. Liberally rub the dry spice mixture all over the beef pieces.
• Heat 2 tablespoons oil (canola, vegetable, corn, or sunflower) in a heavy pot or in the Instant Pot on the SAUTÉ setting over medium-high heat until the oil shimmers.
• Working in 2 batches so you do not overcrowd the pan, sear the beef pieces until browned on all sides. Transfer browned pieces to a plate and set aside.
• Pour 3/4 cup beef broth or water into the hot pot and scrape the bottom with a wooden spoon to deglaze and lift any browned bits.
• Return all the seared beef to the pot and stir so the meat is in the liquid. Add the juice of 1 lime and stir to combine.
• Choose a cooking method: a. Stovetop: Bring to a gentle simmer, cover, and cook on medium-low until the beef is very tender, about 1–3 hours depending on the cut. Check occasionally and add a little water or broth if the liquid reduces too much. b. Slow cooker: Transfer the beef and cooking liquid to the slow cooker and cook on LOW for about 8 hours, or until the beef is very tender. c. Instant Pot: Secure the lid and set the vent to SEALING. Select PRESSURE COOK / MANUAL on HIGH for 55 minutes (the pot will take about 10 minutes to come to pressure). When the cooking time ends, perform a QUICK RELEASE of the steam, then carefully open the lid.
• Using tongs or a slotted spoon, transfer the cooked beef to a cutting board or bowl. Reserve the cooking liquid.
• Shred the beef with two forks. Return the shredded beef to the pot or slow cooker with some of the reserved cooking liquid and stir so the meat soaks up the sauce. If you prefer less liquid, spoon off and keep any excess cooking liquid in a separate bowl and add back to taste.
• Taste and adjust seasoning if needed (you may add a pinch of salt or pepper if desired). Serve the shredded beef with the reserved sauce spooned over and with your preferred accompaniments.