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Spicy Chipotle Shredded Beef for Burritos or Tacos

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“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!!!!!!!!!!!!!”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
6 burritos
UNITS:
US

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!

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