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Pressure-Cooker Mexican Shredded Beef Wraps

The first time I served these wrap sandwiches was at the party after my son’s baptism. Everyone liked them so much that it’s become one of my go-to party recipes. —Amy Lents, Grand Forks, North Dakota
  • Total Time
    Prep: 20 min. Cook: 50 min. + releasing
  • Makes
    6 servings

Ingredients

  • 1 boneless beef chuck roast (2 to 3 pounds), halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 6 flour or whole wheat tortillas (8 inches)
  • Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Directions

  • Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°.
  • Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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