Spicy Chipotle Shredded Beef for Burritos or Tacos |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!! Ingredients:
2 -3 lbs beef roast (the pot roast cut) |
1 onion (peeled quartered) |
1 green pepper (seeded quartered) |
5 -6 chipotle peppers, they are spicy so adjust down if you dont like too much spice (canned in adobo) |
1 cup fresh cilantro, rough chopped |
5 -6 garlic cloves, smashed with edge of knife to peel |
2 -3 teaspoons cumin, to your taste |
2 -3 teaspoons oregano, to your taste |
1 cup water |
2 -3 teaspoons salt |
2 -3 teaspoons pepper |
2 -3 tablespoons olive oil |
Directions:
1. Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
2. While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
3. Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
4. Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
5. Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
6. Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
7. ENJOY!
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