Slow or Pressurer Cooker Mexican Beef

 Use this beef for enchiladas, tostadas, nachos, salad, baked potato, anything you can think of for some added protein. 

INGREDIENTS

2-3 lbs of boneless chuck or sirloin

2 C low-sodium beef broth

2 T apple cider vinegar

1 C salsa

1 t cumin

1 t chili powder

1t onion powder

1t garlic powder

1 t salt 

1/2 t pepper  

2  large diced onion

2 T cornstarch

ENCHILADAS

10 - 6-7 inch flour or corn tortillas

1 C shredded sharp cheddar cheese

Fresh cilantro

INSRUCTIONS

Slow Cooke - place beef, and whisk together broth, vinegar, spices and salt and pepper and add to crock pot. Cover the slow cooker and cook on low for 8 to 10 hrs, or until beef is tender and shreds easily.

pressure Cooker - 6 qt. Add beef and whisked together broth, vinegar, and other ingredients and pour over beef and secure the lid. Cook for 60 minutes and release naturally for 15 minutes. 

Put beef roast in a 9 x 13” pan and shred. Put liquid in pan and bring to a boil. Then make a slurry of add 2-3 T of cold water w/cornstarch, whisk together and add to boiling liquid and cook until thickened.

Pour 1/2 C sauce in with the beef and toss.

Bake enchiladas at 350 for 20-30 minutes.

The beef is freezable and so are the assembled enchaladas.