Okay, I've finely got my burrito meat recipe tweaked to perfection! OMG! We had all-beef burritos with freezer fat-free refried beans and rice cooker Spanish rice. Let's just say there wasn't much conversation during the meal! I have enough for a couple more burritos to put into the freezer. The sauce was so good, I decided we would make them wet burritos. I made some salsa too, to go with store bought chips.
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I'll share my insta-pot shredded beef recipe, in exchange for burrito meat recipe.
zseeeeya; Chief Longwind of the North
Insta-pot shredded beef:
Use inta-pot to brown a 3 lb. chuck roast seasoned with salt and pepper. Once browned on all sides, add 1 chopped onion, 3 cloves minced garlic, 2 tsp. ground cumin, 1 tsp. ground coriander. Put the lid on, and set for medium pressure. Cook for 30 minutes. Release pressure naturally. Remove lid and shred with two forks, mixing broth into the shredded beef. Add 1/4 cup fresh cilantro, and mix well.
This id great in fresh corn tortilla tacos, burritos, enchiladas, and taco salad. Serve with shredded shar cheddar.
Seeeeya; Chief Longwind of the North
Thanks Chief! I don't have an Insta-Pot, just a regular, electric Pressure Cooker with High & Low settings. I'll figure out how to adjust. ;-)