Mexican Shredded Beef (and Tacos)Nagi
This Mexican Shredded Beef is incredibly tender, juicy, and loaded with rich flavors ideal for tacos, burritos or enchiladas.
Equipment
- 1 Pressure Cooker for cooking beef
- 1 Skillet for searing
- 1 Mixing bowl for spice mix
Ingredients
Main Ingredients
- 3 lb Beef chuck or brisket cut into 4 pieces
- 1 ½ tablespoon Chipotle powder adjust spiciness to taste
- 1 tablespoon Paprika
- 1 tablespoon Dried oregano
- 1 teaspoon Allspice powder ground
- 1 teaspoon Coriander powder
- 2 teaspoon Onion or garlic powder or 1 teaspoon of each
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Olive oil
- 5 Garlic cloves minced
- 1 Onion diced
- ¾ cup Orange juice
- 2 tablespoon Lime juice
- 14 oz Crushed tomatoes canned
- 2 cups Beef broth or chicken broth
- ½ cup Water
Instructions
Instructions
- Combine the chipotle powder, paprika, oregano, allspice, coriander, onion or garlic powder, salt, and pepper in a bowl to form a spice mix.
- Rub the spice mix evenly over the beef chunks to coat them thoroughly.
- Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides, about 2–3 minutes per side.
- Place the seared beef into the pressure cooker and add minced garlic and the diced onion on top.
- Pour in the orange juice, lime juice, crushed tomatoes, broth, and water to cover the beef appropriately.
- Lock the pressure cooker lid, set it to high pressure, and cook for 60 minutes. Then let naturally release pressure for 10–15 minutes before quick releasing the rest.
- Open the lid and shred the tender beef with two forks. Mix the beef back into the pot with the rich juices before serving.
Notes
Use leftovers for tacos, burritos, enchiladas, or sliders. For serving, pair with tortillas, sour cream, avocado slices, and Pico de Gallo for a complete taco night.