Beef

Cut the beef into 3-inch chunks, trimming away any very large pieces of fat. (No need to be precious, just discard the very large, in-the-way pieces) Season the meat on all sides with salt, pepper and taco seasoning.

Place the beef chunks in the Instant Pot. Add the garlic, orange juice and tomatoes. Secure the lid, set the valve to ‘sealing’ and pressure cook on high for 45 minutes. When the timer is done, natural release for 10 minutes and then set the valve to ‘venting’ for quick release.

Remove the meat chunks with tongs and set on a cutting board. I like to place a dish towel underneath the cutting board to catch any juices to avoid a mess. Set the Instant Pot to ‘Sauté’ mode to bring the remaining juices to a boil and reduce/thicken for a few minutes while you shred the beef. Use two forks to shred the meat- it should be very tender and falling apart. Turn off your Instant Pot and return the meat to the juices, tossing to combine.

Avocado chimichurri

Cube the avocado and squeeze it with lime to prevent browning. Place avocado, jalapeño and red pepper flakes in a bowl. In a food processor or blender, combine the cilantro, parsley, salt, pepper, garlic and red wine vinegar, pulsing to combine- about 15-30 seconds. Add the olive oil and process again until smooth, scraping down the sides as needed. Pour the chimichurri onto the avocado and toss everything to combine.

Tostadas

In a large cast iron skillet or heavy-bottomed skillet add a big swish of avocado oil (about 1-2 tablespoons or enough to create a thin layer of oil) over medium-high heat. When the oil is hot add 1-2 corn tortillas (based on how large your pan is), frying for 1-2 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate.

Assemble! Layer each tortilla with shredded lettuce, shredded beef, avocado chimichurri, queso fresco, cilantro, green onions, fresh tomatoes and a big squeeze of lime.

This is a good day.