Mexikanisches Rindfleisch aus dem Instant Pot

Zutaten

• 1 Cup Water
• 3-5 pounds Chuck Roast
• 2 tablespoon Oil
• 2 teaspoon Salt (Add more later if needed.)
• 1 teaspoon Black Pepper
• 1 tablespoon Ancho Chili Powder (Can sub regular Chili Powder)
• 1 tablespoon Cumin
• 1 teaspoon Smoked Paprika (Can sub regular Paprika)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Mexican Oregano (Can sub regular oregano)
• 1/2 White Onion (Placed on top of the beef with the cut side up.)
• 1 tablespoon White Vinegar, Apple Cider Vinegar, or Lime Juice (Added after Beef is done. This helps add some acidity to the meat. )

Zubereitung

1. 1

   Cut chuck roast into large chunks. Add oil to beef and toss to coat. Season chuck roast with all the spices and salt, stir to coat.

2. 2

   Pour water into Instant Pot or slow cooker, then add seasoned chuck roast, and halved onion with the cut side up. (This makes it easier to remove after cooking).

3. 3

   Instant Pot- High Pressure and see times based on the weight of beef.3 pounds- 65 min4 pounds- 70 min5 pounds- 75 min. Once the timer is done, carefully (I use a kitchen towel) release the valve to venting. Or wait 10 minutes for pressure to release naturally, then move the valve to venting.

4. 4

   Slow Cooker- Cook on Low for 8-10 hours.

5. 5

   Once the beef is cooked, removed the onion, add vinegar or lime juice, then shred the meat with 2 forks in the pot with the juices. Taste and see if additional salt is needed. You can discard the onion or chop it up finely and mix into the meat.