Pressure Cooker Carne Asada Tacos Recipes

INSTANT POT CARNE ASADA STREET TACOS

Steps:

• Mix the lime juice, soy sauce, tomato sauce, apple cider vinegar, minced garlic, chili powder, cumin, oregano, cayenne, salt, pepper, paprika, and 1 Tbsp of the avocado oil together for the marinade.
• Marinate the steak in an airtight container overnight (or at least for an hour before cooking), making sure it is compeletly covered in the marinade.
• When ready to cook, turn the Instant Pot on the "Sauté" feature.
• Add 1 Tbsp of the avocado oil to the Instant Pot and cook the marinated steak for 2-3 minutes on each side.
• Turn the "Sauté" feature off and pour in the remaining steak marinade.
• Place the lid on the Instant Pot, set the pressure release valve to "Sealing" and set to "Manual" (high) pressure for 10 minutes.
• Once the countdown has finished, let the Instant Pot naturally release on the "Keep Warm" setting for another 10 minutes.
• Set the pressure release valve to "Venting" to release any remaining steam.
• Once the float valve has dropped, open the lid.
• Cut the steak into small cubes and place in corn tortillas.
• Top the tacos with freshly chopped red onion, cheese, and cilantro!

PRESSURE COOKER CARNE GUISADA

Steps:

• In a 6-qt. electric pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. Quick release the pressure; add potatoes. Lock lid in place and cook an additional 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Discard bay leaf; skim fat from cooking juices. Select saute setting and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes Shred pork slightly with two forks; toss with sauce. Serve with remaining ingredients as desired.

CARNE ASADA TACOS RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!

CARNE ASADA TACOS

Steps:

• Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
• In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
• Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
• To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

INSTANT POT CARNE ASADA

Steps:

• Gather the ingredients.
• Slice the steak across the grain and into thin strips.
• Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.
• In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.
• While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, and cilantro. Add the juice from the 2 limes. Toss to combine.
• Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.
• Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes.
• When the time is up, allow for the natural release of pressure for 15 minutes.
• Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain the beef. Reserve the juices for a soup base or freeze to use later.
• Assemble the tacos with corn or flour tortillas, beef, and pico de gallo. If using, serve with cheese on top, avocado, and lime wedges.