Ingredients
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Beef
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1.5 Pounds Chuck Roast
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2 Dried New Mexico Chili
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1 Tablespoon Paprika
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1 Onion
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2 Cloves Garlic
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1 Quart Beef Broth
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Other Ingredients
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3 Ounces Shredded Monterrey Jack Cheese
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2 Roma Tomatoes
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.5 Onion
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2 Tablespoons Chopped Cilantro
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Limes
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8 Corn Tortillas
Directions
Pressure Cooker Method
- Prepare the Pan: Roughly chop the onion and garlic. Place the onion, garlic, chili, and paprika into the bottom of the pressure cooker and set aside.
- Sear the Roast: Season the roast on all sides with salt and pepper. Heat a cast-iron skillet or dutch oven over high heat for several minutes to ensure it is very hot. Add a small amount of oil and immediately put the roast into the pan. Sear on all sides for several minutes until the entire outside of the roast is caramelized and golden brown. Remove the roast and place it into the pressure cooker. While the searing pan is still hot, add 2-3 cups of beef stock and stir around while scraping the bottom of the pan to remove any burned bits. Pour the beef stock from the pan into the pressure cooker and add the remaining beef stock.
- Cook The Roast: Seal the top of the pressure cooker and bring to high pressure over medium-high heat. Once at high pressure reduce the heat to medium-low to maintain pressure. Cook for 45 minutes and then remove from heat and release pressure using the quick-release method. Remove the roast from the broth and allow it to cool slightly before shredding the meat with a pair of forks. Remove any fat from the roast. Take the remaining cooking liquid and put it into a blender. Blend on high speed for 60 seconds. Strain the liquid through a fine-mesh sieve over the meat and season with salt to taste.
- Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
- Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
Slow Cooker Method
- Prepare the Slow Cooker: Roughly chop the onion and garlic. Place the onion, garlic, chili, and paprika into the bottom of the slow cooker and begin to preheat.
- Sear the Roast: Season the roast on all sides with salt and pepper. Heat a cast-iron skillet or dutch oven over high heat for several minutes to ensure it is very hot. Add a small amount of oil and immediately put the roast into the pan. Sear on all sides for several minutes until the entire outside of the roast is caramelized and golden brown. Remove the roast and place it into the pressure cooker. While the searing pan is still hot, add 2-3 cups of beef stock and stir around while scraping the bottom of the pan to remove any burned bits. Pour the beef stock from the pan into the slow cooker and add the remaining beef stock.
- Cook The Roast: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. You will know it is done when the meat falls apart easily with a fork. Remove the roast from the broth and allow it to cool slightly before shredding the meat with a pair of forks. Remove any fat from the roast as you shred it. Take the remaining cooking liquid and put it into a blender. Blend on high speed for 60 seconds. Strain the liquid through a fine-mesh sieve over the meat and season with salt to taste.
- Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
- Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
Meal Prep Tip:
Store the beef, pico de gallo, cheese and tortillas each in separate containers. Warm the beef and tortillas before assembling. The beef will keep in the fridge for 5-6 days but can be frozen for up to 6 months.
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