Pressure-Cooker Mexican Shredded Beef Wraps
The first time I served these wrap sandwiches was at the party after my son’s baptism. Everyone liked them so much that it’s become one of my go-to party recipes. —Amy Lents, Grand Forks, North Dakota
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
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