Instant Pot Shredded Beef Tacos with Jicama Slaw | America's Test Kitchen

Ingredients

• 3 tablespoons ancho chile powder
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• ¼ teaspoon ground cloves
• ½ teaspoon table salt
• 1 cup full-bodied lager
• 1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
• 1 cup distilled white vinegar
• 2 tablespoons sugar
• 6 radishes, trimmed and sliced thin
• 1 carrot, peeled and shredded
• 12 ounces jicama, peeled and cut into 2-inch-long matchsticks
• ¼ cup fresh cilantro leaves
• 12 (6-inch) corn or flour tortillas, warmed