Jambalaya
September 9, 2020
Deep Fried Rib Tips
September 10, 2020
Barbacoa Beef
Pressure Cooked Taco Tuesday!
Pressure Cooked Taco Tuesday!
The Ingredients & Instructions:
Ingredients
- 2/3 cup BEEF BROTH
- 4 cloves GARLIC
- 2 CHIPOTLES in ADOBO SAUCE (or more, to taste)
- 1 small WHITE ONION, (peeled and roughly chopped)
- 1 (4-ounce) can CHOPPED GREEN CHILES
- 1/4 cup fresh LIME JUICE
- 2 tbsp APPLE CIDER VINEGAR
- 1 tbsp CUMIN
- 1 tbsp DRIED OREGANO
- 2 tsp SALT
- 1 tsp BLACK PEPPER
- 1/4 tsp GROUND CLOVES
- 1 tbsp OLIVE OIL
- 3 pounds BEEF CHUCK ROAST, (cut into 2-inch chunks)
- 3 BAY LEAVES
- Optional: (SLICED AVOCADO, RED ONION, and CORN TORTILLA for Tacos )
Instructions
- Combine BEEF BROTH, GARLIC, CHIPOTLES, ONION, GREEN CHILES, LIME JUICE, VINEGAR, CUMIN, OREGANO, SALT, PEPPER and CLOVES in a blender or food processor and purée for 30 seconds, or until completely smooth. Set aside.
- Add OIL to the pressure cooker, once it is heated and shimmering, add the ROAST and brown on all sides.
- Add the BAY LEAVES and PUREED SAUCE, and briefly toss everything until the ROAST is evenly coated in the sauce.
- Cover pressure cooker and cook on high for 1 hour.
- Manually release the pressure, open, and discard the BAY LEAVES.
- Using two forks, shred the BEEF into bite-sized pieces. Stir the BEEF well to mix in with all of those juices.
- Let rest for about 20 min and serve warm.
ENJOY!
Works Great as a Quesadilla Too!!
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