Use affordable beef chuck steak to make these wonderful, rich street tacos. With plenty of toppings, and some rice on the side, you have a simple dinner.
The secret to a full-bodied juicy textured beef is your #instantpot. Use it tonight!
Ingredients
oil
2 lbs beef chuck steak, medium diced
1 1/2 cups stock
1 cup salsa
1/2 onion, roughly chopped
cilantro stems
bay leaf
oil
onion
thyme
oregano
cumin
juice from one orange
chili powder (opt)
Toppings:
onion
sour cream
cilantro
cotija cheese
tomatoes
corn kernels
cabbage
pico de gallo-salsa
Instructions
Read Susie's tips and tricks below
1. Place a small amount of oil in hot pressure cooker using the saute setting. Season beef with salt and pepper. Let brown a bit here and there. Now add stock, salsa, onion, stems, and bay leaf. Lock lid and turn to high pressure for 11 minutes. Let the pressure fall naturally (NPR). Remove lid and strain away the beef.
2. In a large saute pan; drizzle a bit of oil and add onion, thyme, oregano, cumin, and chili powder (optional). Squeeze juice onto beef; let it evaporate. Place into warmed tortillas and add toppings.
Susie's Tips and Tricks
Is your beef frozen? No problem. No need to adjust times; the Instantpot will just take longer to lock the pressure. Then remove the steak and carefully slice after cooking and proceed as directed.
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