Pressure-Cooker Beef Carnitas
TOTAL TIME: Prep: 40 min. Cook: 40 min. + releasing
YIELD: 16 servings plus 1/4 cup leftover spice mixture.
I came up with this pressure-cooker beef carnitas 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
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2 tablespoons kosher salt
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2 tablespoons packed brown sugar
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon ground mustard
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1 teaspoon dried oregano
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1 teaspoon cayenne pepper
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1 boneless beef chuck roast (3 pounds)
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3 tablespoons canola oil
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2 large sweet onion, thinly sliced
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3 poblano peppers, seeded and thinly sliced
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2 chipotle peppers in adobo sauce, finely chopped
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1 jar (16 ounces) salsa
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16 flour tortillas (8 inches), warmed
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3 cups crumbled queso fresco or shredded Monterey Jack cheese
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Optional toppings: Cubed avocado, sour cream and minced fresh cilantro
Directions
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1.
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.)
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2.
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; 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.
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