Pressure-Cooker Mexican Shredded Beef Wraps Recipe

Name: Pressure-Cooker Mexican Shredded Beef Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless beef chuck roast (2 to 3 pounds), halved; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and minced; 3 garlic cloves, minced; 1 can (8 ounces) tomato sauce; 1/2 cup water; 1/4 cup lime juice; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 6 flour or whole wheat tortillas (8 inches); Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Servings: persons

1 boneless beef chuck roast (2 to 3 pounds), halved
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1/4 cup lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 flour or whole wheat tortillas (8 inches)
Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

1
Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145u00b0.
2
Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice.
3
Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

761

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 boneless beef chuck roast (2 to 3 pounds), halved, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 small onion, finely chopped, and more.

Yes, Pressure-Cooker Mexican Shredded Beef Wraps falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Mexican Shredded Beef Wraps

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