Machacha

The quick pressure cooker version of a Mexican shredded beef dish. Great for tacos, burritos, nachos, quesadillas, enchiladas, or in a bowl over rice.

  • PREP
    15 minutes
  • COOK
    1 Hour, 20 Minutes
  • TOTAL
    1 Hour, 35 minutes

Ingredients

  • 3 pounds lean eye of round beef roast

  • Salt and pepper to taste

  • 2 tablespoons Worcestershire sauce (or Maggi sauce )

  • 4 tablespoons fresh lime juice

  • 1 cup red bell pepper

  • 1 1/2 cups diced onion

  • 2 chipotle peppers in adobo sauce

  • 3 garlic cloves

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 1 can canned diced tomatoes

  • 1/2 cups beef broth

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Instructions

  1. Season the beef with salt and pepper and sear sides in the pressure cooker.
  2. In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
  3. Cook at high pressure on Manual for 50 minutes. Cook at pressure for another 15-20 minutes. Let it sit for 10-15 minutes to allow the pressure to release naturally until the lid opens.
  4. Shred meat with two forks, or bear claws

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Tools