Mexican Shredded Beef
Ingredients
Seasoning Mix
-
1
tbsp
smoked paprika
-
1
tbsp
chili powder
-
1
tbsp
dried oregano
-
2
tsp
sea salt
-
2
tsp
ground pepper
-
1
tsp
chipotle powder
-
1
tsp
ground allspice
-
1
tsp
coriander powder
Main Ingredients
-
3
lbs
beef pot roast (or chuck roast or brisket)
-
2
tbsp
ghee (or coconut oil for dairy free)
-
1
onion, diced
-
5
cloves
garlic, peeled
-
¾
cup
fresh squeezed orange juice (about 2-3 oranges)
-
¼
cup
fresh squeezed lime juice (about 2 limes)
-
1
tbsp
cumin
-
2
tbsp
apple cider vinegar
-
1
can
green chiles (4.5 oz)
-
1
can
fire roasted tomatoes (14.5 oz)
Toppings/Serving
-
romaine lettuce or Siete Tortillas or other sturdy lettuce
-
cilantro
-
avocado
-
lime wedges
Instructions
- Prepare the seasoning mix by combining all seasonings in a bowl.
- Cut the beef into large cubes and season with the seasoning mix.
- Brown the beef cubes in ghee using the Instant Pot's sauté function.
- Once browned, add all beef back to the pot along with onion, garlic, orange juice, lime juice, cumin, vinegar, green chiles, and tomatoes.
- Secure the lid and cook on high pressure for 30 minutes, then let pressure release naturally for 20 minutes.
- Shred the beef with two forks and serve with desired toppings.
- For slow cooker, brown the beef in a skillet, then transfer to the slow cooker and cook on low for 8-10 hours before shredding.
Nutrition Facts (estimated)
Servings
8
Calories
374
Total fat
24g
Total carbohydrates
8g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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