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    Mexican Shredded Beef- Instant Pot Recipe

    Instant Pot
    Mexican
    ​

    6 servings

    porzioni

    10 minutes

    tempo di preparazione

    -

    tempo totale
    Inizia a Cucinare

    Ingredienti

    5 lb chuck roast, boneless

    1 1/4 cup beef stock

    2 Tbsp tomato paste + 1 teaspoon

    DRY RUB SPICES

    2 Tbsp chili powder + 1 teaspoon

    1/2 Tbsp onion powder + 1/2 teaspoon

    2 tsp salt

    2 1/2 tsp cumin

    2 1/2 tsp garlic powder

    1 1/4 tsp ground black pepper

    3/4 tsp cayenne pepper

    3/4 tsp paprika

    Istruzioni

    Combine all of the dry rub spices in a small bowl, set aside.

    In another bowl, whisk together the beef stock and tomato paste. Set aside

    Place the chuck roast on cutting board. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

    Place roast into instant pot.

    Pour beef stock mixture over roast.

    Instant Pot Instructions:

    Turn the Instant Pot to high pressure and cook for 93 minutes . Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to"venting".

    • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.

    • Do a taste, and add more salt if needed. Ready to serve!

    Note

    This recipe can be used for multiple Mexican dishes.(burritos-tacos-taquitos-enchiladas, quesadillas, and more)

    Nutrizione

    Dimensione della Porzione

    0.5 cup

    Calorie

    214 kcal

    Grassi Totali

    9.7 g

    Grassi Saturi

    9.6 g

    Grassi Insaturi

    -

    Grassi Trans

    -

    Colesterolo

    94.1 mg

    Sodio

    546 mg

    Carboidrati Totali

    1 g

    Fibra Alimentare

    0.5 g

    Zuccheri Totali

    0.4 g

    Proteine

    30.5 g

    6 servings

    porzioni

    10 minutes

    tempo di preparazione

    -

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    5 lb chuck roast, boneless

    1 1/4 cup beef stock

    2 Tbsp tomato paste + 1 teaspoon

    DRY RUB SPICES

    2 Tbsp chili powder + 1 teaspoon

    1/2 Tbsp onion powder + 1/2 teaspoon

    2 tsp salt

    2 1/2 tsp cumin

    2 1/2 tsp garlic powder

    1 1/4 tsp ground black pepper

    3/4 tsp cayenne pepper

    3/4 tsp paprika

    Istruzioni

    1

    Combine all of the dry rub spices in a small bowl, set aside.

    2

    In another bowl, whisk together the beef stock and tomato paste. Set aside

    3

    Place the chuck roast on cutting board. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

    4

    Place roast into instant pot.

    5

    Pour beef stock mixture over roast.

    6

    Instant Pot Instructions:

    7

    Turn the Instant Pot to high pressure and cook for 93 minutes . Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to"venting".

    8

    • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.

    9

    • Do a taste, and add more salt if needed. Ready to serve!