Shredded Beef for Tacos or Taquitos

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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs flank steaks or 3 lbs chuck roast
  • 2
    onions, peeled and cut in half
  • 4
    garlic cloves, peeled and left whole
  • 4
    cups water
  • 1
    tablespoon beef bouillon (I use Knorr)
  • 2
    (8 ounce) cans salsa, casera
  • 1
    onion, finely diced
  • 1
    bunch cilantro, leaves only, chopped finely
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DIRECTIONS

  • Place meat in pressure cooker.
  • Add water, 2 onions cut in half, garlic cloves and beef bouillon.
  • Cover and cook for 25 minutes after it reaches full pressure.
  • Take off flame and let cool. Open pot when pressure has gone down.
  • Remove meat to cutting board to cool off (reserve broth for other uses).
  • While meat is still warm, slice meat across the grain in narrow slices. Meat will shred easily.
  • Put meat in large bowl or pot. Add the salsa casera, 1 finely diced onion, and cilantro. Mix well.
  • (If you can't find salsa casera, you can use salsa mexicana in the 8 oz can, made by Embasa or Herdez brands).
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