Shredded Beef Tacos

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef chuck roast, 2" thick
2 tablespoons	30ml	Cooking oil
3/4 cup	109g / 3.8oz	Chopped green or red sweet pepper - - (1 medium)
1/2 cup	31g / 1.1oz	Chopped onion - (1 medium)
2		Garlic cloves - (to 3) - minced
2		Dried chipotle peppers - seeded, chopped
		= (or 2 jalapeño peppers, seeded, chopped)
1 tablespoon	15ml	Chili powder
3/4 cup	177ml	Beef broth
8		Flour tortillas - (8" dia)
		Optional Toppings
		Guacamole
		Dairy sour cream
		Shredded cheddar cheese
		Shredded lettuce

Recipe Instructions

Trim any visible fat from the meat. Set aside.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Place the rack in the pressure cooker. Return the meat to cooker and add the sweet pepper, onion, garlic, chipotle or jalapeno peppers, chili powder, and beef broth.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 35 minutes.

Allow pressure to come down naturally. Carefully remove lid. Meanwhile, heat tortillas according to package directions.

Transfer meat to a cutting board. Using the tines of two forks, pull the meat across the grain to form shreds. With a slotted spoon remove the vegetables to a serving platter. Combine with meat.

On each tortilla spoon about 1/2 cup of the meat mixture. If desired, top with guacamole, sour cream, cheese, and lettuce. Roll up tortillas.

This recipe yields 8 main-dish servings (4 cups meat mixture).

Nutritional facts per serving: calories 327; total fat 12g; saturated fat 4g; cholesterol 82mg; sodium 310mg; carbohydrate 22g; fiber 1g; protein 31g; vitamin A 13%; vitamin C 28%; calcium 5%; iron 30%.

Source:
Better Homes and Gardens at http://www.BHG.com

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