Spicy Chipotle Shredded Beef for Burritos or Tacos

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!!

Ingredients Nutrition

Directions

  1. Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
  2. While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
  3. Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
  4. Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
  5. Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
  6. Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
  7. ENJOY!

Reviews

(3)
Most Helpful

Now THIS is cooking with fire. So hot I think it burned off my taste buds. 5 dang stars!

gailanng February 09, 2015

My husband's favorite meal so far. I didn't use the chipotle peppers because of my toddler...I used some chipotle seasoning mix instead and everyone ate it.

amberalia August 24, 2011

this is delicious. i have made it several times and everyone loves it. i use the meat to make burritos or tacos with sour cream, guacamole, cheese, beans, salsa, and cilantro lime rice. better than the chipotle restaurant version and easy to make :) leftovers are great with quesadillas and even mexican omelets. i just now noticed after making this from memory that i never remembered the garlic - it's fine without garlic though.

dagnymarie June 20, 2011

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