Best 3 Pressure Cooker Mexican Shredded Beef Wraps Recipes
Indulge in the explosive flavors of Mexican cuisine with our irresistible Pressure Cooker Mexican Shredded Beef Wraps! This culinary masterpiece combines the convenience of a pressure cooker with the authentic taste of traditional Mexican flavors. Prepare to tantalize your taste buds with tender, shredded beef infused with an aromatic blend of spices, wrapped in warm tortillas and topped with a symphony of fresh and flavorful ingredients. Our diverse selection of recipes caters to every palate, from the classic Mexican shredded beef wraps to variations that incorporate unique ingredients and cooking techniques. Embark on a culinary adventure and discover the perfect recipe to satisfy your cravings for a delicious and satisfying meal.
Here are our top 3 tried and tested recipes!
PRESSURE COOKER SHREDDED BEEF ENCHILADAS
Steps:
- Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release remaining pressure. When valve drops carefully remove lid.
- Remove the beef from the pressure cooker and shred with two forks, discard any fat as you shredded. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
- In a small bowl, whisk together the cornstarch and 3 tablespoons water; add to the liquid in the pressure cooking pot. Select saute and cook, stirring constantly, until the sauce is thickened slightly.
- Mix 1/2 cup sauce with the shredded beef. Spread 1/2 cup sauce on the bottom of a 9 x 13-inch pan sprayed with non-stick cooking spray.
- Fill each tortilla with 1/3 cup of the shredded beef mixture and 1 tablespoon cheese. Roll up and place seam side down in the pan.
- Pour sauce over the enchiladas (you may not need to use all the sauce.)
- Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Serve with sour cream, guacamole and fresh salsa, optional.
Nutrition Facts : Calories 826 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 65 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 695 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PRESSURE-COOKER MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
Tips:
- Use a good quality cut of beef for the best flavor. Chuck roast or flank steak are both good choices.
- Brown the beef in a little oil before adding it to the pressure cooker. This will help to develop the flavor.
- Add a variety of vegetables to the pressure cooker along with the beef. This will make the dish more nutritious and flavorful.
- Use a flavorful liquid in the pressure cooker. Beef broth, chicken broth, or tomato sauce are all good options.
- Cook the beef on high pressure for 30 minutes or until it is fall-apart tender.
- Shred the beef with two forks before serving.
- Serve the beef wraps with your favorite toppings, such as shredded cheese, sour cream, salsa, or guacamole.
Conclusion:
Pressure cooker Mexican shredded beef wraps are a delicious and easy meal that can be made in just 30 minutes. They are perfect for a weeknight dinner or a party. The beef is tender and flavorful, and the wraps are customizable to everyone's taste. So next time you are looking for a quick and easy meal, give pressure cooker Mexican shredded beef wraps a try.
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