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
Total TimePrep: 20 min. Cook: 50 min. + releasing
- 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
- 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 145°. Press cancel.
- Remove roast; cool slightly. Shred meat with two forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice. Freeze option: 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.
Nutrition Facts1 wrap: 440 calories, 18g fat (6g saturated fat), 98mg cholesterol, 707mg sodium, 33g carbohydrate (2g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Originally published as Mexican Shredded Beef in Skinny Instant Pot
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