Today is World Food Day. As delicious as it would be to sample the flavors the World has to offer, today isn’t about a bountiful spread. Today is about recognizing the need for one.
World Food Day was first celebrated in 1981, more than 30 years after the United Nations set up the Food and Agricultural Organization. The main objection of the organization was to attack hunger and end the suffering hunger causes on the world’s population.
It’s sad that all these years later, hunger still exists. During the pandemic’s cancellation of in-person classes, my heart has ached for the children. Even in America, there are children who count on the hot meals they receive at school. For some, it’s the only hot meal of the day. Hubby and I have volunteered at Food Banks and Shelters, collecting and distributing foods. When Kiddo was a little guy, we helped collect and prepare food for the hot breakfast program at his school. No one should go hungry, and yet many do.
Give what you can. Help where you can. If you know of others who might not have enough to eat, figure out a way to share your blessings while leaving their sense of dignity in tact. Caring for one another is the most rewarding thing we can do.
This delicious Beef Baracoa will be plenty to share.
Instant Pot Beef Barbacoa
2 whole Red Onions, divided
4 Chipotle Chiles in adobo sauce
4 Garlic Cloves
8 Jalapeno Peppers, divided
2 tablespoons Vegetable Oil
2 lbs Beef Stew Meat
1 cup Beef Stock
2 tablespoons Taco Seasoning
1 teaspoon Cumin
1 teaspoon Coriander
1/4 teaspoon Kosher Salt
2 whole Limes
6 large Tortillas, Flour
Sour Cream as desired
Peel 1 red onion, cut in half. Mince half of the onion, slice remaining half into slivers, set aside. Finely chop chipotle chilies, set aside. Peel and finely mince garlic, set aside. Stem and finely mince 4 jalapeno pepper, set aside.
Add vegetable oil to the Instant Pot insert. Select SAUTE; adjust to CUSTOM LEVEL 3, set time for 15 minutes. (You will not need all that time, by setting time for more than necessary, the pot will not shut off in the middle of cooking). Once Instant Pot has reached temperature, add beef in 2 batches; cook 3 minutes on first side until browned. Turn; cook 3 minutes on second side until browned. Remove first batch of meat, repeat with second batch. Once all the meat is browned, set aside. Select CANCEL on the Instant Pot to turn off heat. Pour a little of the stock into the insert, deglaze the bottom of the pot, scraping up the little browned bits. Return meat to the pot.
Add remaining stock, chiles in adobo sauce, minced peppers, garlic, taco seasoning mix, cumin, coriander and salt to beef in insert. Add both the minced and slivered onion.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 50 minutes.
While the Barbacoa cooks, cut limes in half, then into half-wheel rounds. Slice remaining onion into slivers, set aside. Stem and slice remaining 4 jalapeno peppers as desired for garnish, set aside.
Warm tortillas, fold into a triangle and keep warm until ready to serve.
Once the Instant Pot has finished cooking, press CANCEL to shut off. Open valve for QUICK RELEASE. Unlock lid, remove meat with a slotted spoon to a large bowl. Shred beef; toss a little of the cooking liquid. Discard any remaining cooking liquid.
Spread Barbacoa in the center of a serving platter. Place limes at one end, red onions at the other end of the platter. Drape folded tortillas around the edge of the platter. Garnish the meat with sliced peppers as desired. Serve with sour cream on the side.