This recipe offers a flavorful and tender shredded beef, perfect for tacos or burritos, with a zesty twist.
Season the beef roast generously with salt and black pepper.
Let the beef sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in the pressure cooker and sear the beef on all sides until browned.
Ensure the oil is hot before adding the beef to get a good sear.
Chop the onion, bell pepper, and cilantro, and peel and smash the garlic cloves.
Smashing garlic releases its oils, enhancing the flavor.
Remove the beef from the cooker and set aside. Drain excess oil from the cooker.
Use a slotted spoon to remove any excess oil.
Place the beef back into the cooker along with the chopped vegetables, chipotle peppers, cumin, oregano, and water.
Layer the vegetables evenly around the beef for even cooking.
Close the pressure cooker and cook at high pressure for 1 hour. Let it cool naturally.
Natural cooling helps retain the juices in the beef.
Remove the beef and let it rest for 5 minutes. Discard the vegetables or mix them into the beef for extra flavor.
Resting allows the juices to redistribute within the meat.
Shred the beef using two forks, discarding any fat or gristle.
Shred the beef while it's still warm for easier handling.
Return the shredded beef to the cooker with a small amount of the cooking liquid to keep it moist.
Adding liquid prevents the beef from drying out.
Serve the beef warm in tacos or burritos with your favorite toppings.
Offer a variety of toppings like salsa, guacamole, and cheese for customization.
Continue in our app for the best experience
