I’m a little slow to hop on the Instant Pot bandwagon, so here’s a fool proof recipe for shredded beef tacos. I have these with Cassava Flour Tortillas, but pair with whatever you’d like: flour or corn tortillas, or even have it as a salad!
Ingredients:
1kg Beef Chuck, Bottom Blade, or Brisket
1 package Frontera Skillet Sauce with Mild Red Chile and Cumin
1 Poblano Pepper or any pepper (sliced)
1 Medium Onion (sliced)
Salt and Pepper
Avocado Oil
Method:
Salt the beef liberally on all sides with salt and pepper.
Preheat a cast iron skillet on medium high. Once the skillet is hot, add about 1/2 tbsp of oil to coat the bottom of the skillet.
Carefully place beef in the skillet and don’t move it! Wait for a nice sear (nice brown crust) then turn it and sear the next side. Repeat so that you’ve seared all the beef.
Add beef, peppers, onions and sauce into a slow cooker. Cover and cook for 4-5 hours on low, until the beef shreds easily.
Shred the beef with two forks and toss it in the remaining juices.
Serve with my Cassava Flour Tortillas or any tortilla for that matter and enjoy! ♥
Nutrition:
Serving Size: 100g (Cooked)
231 Cal . 9.6g Fat . 5.2g Carbs . 30g Protein