Spicy Chipotle Shredded Beef for Burritos or Tacos

"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!!!!!!!!!!!!!"
photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
1hr 10mins
6 burritos




  • Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
  • While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
  • 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.**.
  • Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
  • 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.
  • 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.
  • ENJOY!

Questions & Replies

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  1. teresas
    The hubby said this is one of the best things he's ever tasted...either he was starving...or he really loved this...It's such and outstanding dish...I made as posted (in the pressure cooker) with the top amount of the suggested ingredients...it wasn't to hot for us...it's just packed full of flavor...I served it with heated flour tortilla and some sour cream with salsa...the side dish was some refried beans...I had a 3 pound pot roast and it could have spent about 15-20 minutes more in the pressure cooker...the outside of the roast shredded with no problem...but the inside didn't...so I just cut it up...it was cooked through...this is going in my best of cookbook for 2017...thanks for posting the recipe...:)
  2. Christy Nelson N.
    Delicious! I grated a half an onion into the mixture as well. I Added a little extra chipotle and chili powder. I like it spicy
  3. gailanng
    Now THIS is cooking with fire. So hot I think it burned off my taste buds. 5 dang stars!
  4. amberalia
    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.
  5. dagnymarie
    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.


Born and raised in Florida I can always remember being in the kitchen or out near the grill when Mom and Dad were cooking, kinda like a hungry dog waiting for a scrap, LOL. So anyways, I have always loved to cook, even when I was in the military I had hotplates and electric skillets in my dorm room, no chow hall for me thanks!!! Funny how many "friends" show up when they smelled home cooking!! I enjoy cooking shows and get a lot of my ideas there. Also since I have discovered ZAAR I have gotten a lot of inspiration here. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <style>body { background: url("http://www.microsoft.com/library/media/2057/uk/academia/images/studentzine/palm_tree.jpg");background-repeat: repeat; }</style>
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