Pressure-Cooker Beef Carnitas

Name: Pressure-Cooker Beef Carnitas
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 16 servings plus 1/4 cup leftover spice mixture.
Ingredients: 2 tablespoons kosher salt; 2 tablespoons packed brown sugar; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon ground mustard; 1 teaspoon dried oregano; 1 teaspoon cayenne pepper; 1 (3 pounds) boneless beef chuck roast; 3 tablespoons canola oil; 2 large sweet onion, thinly sliced; 3 poblano pepper, seeded and thinly sliced; 2 chipotle peppers in adobo sauce, finely chopped; 1 jar (16 ounces) salsa; 16 flour tortillas (8 inches), warmed; 3 cups crumbled queso fresco or shredded Monterey Jack cheese; Optional toppings: Cubed avocado, sour cream and minced fresh cilantro

I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida

Ingredients

2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (3 pounds) boneless beef chuck roast
3 tablespoons canola oil
2 large sweet onion, thinly sliced
3 poblano pepper, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: Cubed avocado, sour cream and minced fresh cilantro

Directions

Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.)
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure .
Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

Nutrition Facts

1 serving: 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.

Reviews

Click stars to rate

Average Rating:

Marycarol

Nov 18, 2019

Great recipe!! I did mine in the 8qt Instant Pot. I was worried about not adding liquid, plus throwing salsa on top. I got the dreaded burn message right away even after scraping the bottom after browning. But I was able to just open the lid, scrape the contents off the bottom, and reset. Still skeptical, I watched carefully as the timer ticked away for the first five minutes, then i was comfortable it was working. After letting it NPR 10 min, I shredded the meat and put it under the broiler to crisp up. Then I spooned the sauce on top and served with tortillas, cubed avocado, sour cream, cilantro and chopped green onion. This recipe will make it into our rotation!