Make the dry rub- In a small bowl, combine paprika
with chili powder, oregano, coriander, cumin,
garlic powder, salt, and pepper. Liberally season
the beef portions with the dry rub.
Heat vegetable oil in a pot/Instant Pot. Sear the
roasts (in 2 batches) until brown on all sides.
Deglaze the pot with 2 tablespoons of water
scrubbing any stuck bits to the bottom of the pot
with a wooden spatula or spoon.
Add the beef back in, and add the beef broth.
Give everything a quick stir so that the meat is
covered in the liquid. Add lime juice to the
broth.
Add the beef back in, and add the beef broth. Give
everything a quick stir so that the meat is covered
in the liquid. Add lime juice to the broth.
If cooking over the stovetop or in a slow cooker,
cook until tender on medium heat, or for 8 hours
on low in the slow cooker.
If using an Instant Pot, secure the lid and set
the vent to SEALING. Select the PRESSURE
COOK/MANUAL setting and set the cooking time for
55 minutes at high pressure. The Instant Pot will
take around 10 minutes to come to pressure and
start cooking. When the cooking program ends,
quickly release the steam.
Carefully remove the lid and take the beef out to
shred.
Shred the meat using 2 forks, then put it back in
the Instant Pot in the sauce to soak it up.
Strain liquid from beef, and serve in tortillas
with your favorite toppings.
Originally Submitted
3/31/2021
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