MEXICAN SHREDDED BEEF RECIPE
This Mexican shredded beef holds a TON of flavor! Tender, fall apart beef in a rich sauce to make restaurant-quality shredded beef tacos, burritos, quesadillas, enchiladas, or rice bowls. Make this over the stovetop, in the Instant Pot, or in the slow cooker.
Provided by Diana
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
- Liberally season the beef portions with the dry rub.
- Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
- Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
- If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
- If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid and take the beef out to shred.
- Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
- Strain liquid from beef, and serve in tortillas with your favorite toppings.
Nutrition Facts : Calories 251 kcal, Carbohydrate 3 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 485 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT GROUND BEEF TACOS
Flavor-packed Instant Pot Ground Beef Tacos with kid-approved seasoning is the one-pot dinner you need on busy nights! Use fresh or frozen ground beef for this foolproof recipe.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Beef
Time 20m
Number Of Ingredients 12
Steps:
- In the pressure cooking pot, combine the water, chili powder, cumin, garlic powder, dried onion, salt, cayenne pepper, paprika, sugar, and beef bouillon. Add the ground beef. Lock the lid in place.
- If the beef is not frozen, select High Pressure and set the cook time for 3 minutes. For frozen beef, select High Pressure and set the cook time for 5 minutes.
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid and give everything a good stir. (Note that the ground beef will not be cooked through at this point.)
- Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes.
- Serve as desired, wrapped in flour tortillas or crisp taco shells, with cheese, salsa, fresh lettuce, diced tomatoes, and guacamole.
Nutrition Facts : Calories 241 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 480 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
INSTANT POT MEXICAN SHREDDED BEEF TACOS RECIPE
Try this yummy Gluten Free Instant Pot Mexican Shredded Beef Tacos Recipe. Pulled beef tacos are so easy. Shredded Beef Tacos Recipe is a family favorite!
Provided by Carrie Barnard
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Place the roast in the Instant Pot.
- In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
- Spread the mixture over the roast in the Instant pot.
- Add the water to the instant pot.
- Place the lid on top set to sealing and cook on high pressure for 75 minutes with a full natural release.
- Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
- Serve on tortillas, rice or over nachos!
Nutrition Facts : ServingSize 8 g, Calories 427 kcal, Carbohydrate 4 g, Protein 44 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 500 mg, Fiber 2 g, Sugar 1 g, TransFat 2 g
INSTANT POT® MEXICAN BEEF TACO FILLING
This tasty Mexican taco filling is ready in no time and is easy to prepare with an Instant Pot®! Assemble tacos with flour or corn tortillas, and top with avocado, Mexican crema, and queso fresco. Serve with rice and refried beans, if desired.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 1.4 g, Cholesterol 50.2 mg, Fat 8.9 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 3.3 g, Sodium 2184.7 mg, Sugar 0.7 g
INSTANT POT TACO PASTA
This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.
Nutrition Facts : Calories 598 calories, Fat 25g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1845mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
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