Shredded Beef Tacos
40 min serves 2-4
Shredded Beef Tacos
Pressure cook or slow cook your chuck to make this beef taco filling, topped with pineapple salsa.
Ingredients
- 1 ½ lb. PRE Chuck Roast
- salt
- pepper
- 10 oz. can tomatoes (diced)
- ½ cup pineapple (diced)
- quarter of sweet onion (sliced)
- 1 jalapeno (sliced)
- 1 tbsp. chili powder
- 1 tsp. cumin
- cilantro (optional)
- tortillas
- 1 avocado
- cojita cheese
- salsa
Instructions
- Salt and pepper Chuck Roast and sear for 4 minutes per side. Add a 10 ounce can of diced tomatoes, half a cup of sliced pineapple, one quarter of a sliced sweet onion, and a sliced jalapeno (seeds removed) to a pressure cooker.
- Cook on high for 35 minutes in an Instant Pot, using “Meat/Stew” setting. If using slow cook, cook time is 6-8 hours.
- Remove roast and shred using forks. Add liquid from pressure cooker to beef (if necessary) to desired consistency. Then, add 1 tablespoon of chili powder, 1 teaspoon of cumin, and cilantro.
- Place beef in flour or corn tortilla, and top with avocado, cheese, and salsa.
- Enjoy!
To make this we used
Chuck Roast
Made with Pre©
Find this product in store
*vs. USDA Data for Choice