Directions
- 1In a container, mix together beef broth, New Mexico chili powder, cinnamon powder, oregano, cumin, ginger, garlic powder and white vinegar.
- 2Season chuck tender roast with salt and cut into 3 pieces.
- 3Sear the meat in the Instant Pot using the "press sauté" function.
- 4Add the mixture of broth and spices to the meat.
- 5Add 2 bay leaves to the Instant Pot.
- 6Close the Instant Pot and cook at high pressure for 55 minutes.
- 7After 55 minutes, release the pressure manually.
- 8Shred the cooked meat and mix it with the cooking liquid.
- 9Add salt to the meat mixture if needed.
- 10Dip corn tortillas into the broth and cook them on a skillet until slightly browned.
- 11Add shredded meat and cheese to each tortilla.
- 12Fold the tortillas in half and cook until the cheese is melted.
Ingredients
- 4 cups beef broth
- 3 tbsp New Mexico chili powder
- 0.5 tsp cinnamon powder
- 1 tsp oregano
- 0.5 tsp cumin
- 0.25 tsp ginger
- 3 tsp garlic powder
- 1 tsp white vinegar
- 1 chuck tender roast
- 1 salt
- 1 oil
- 2 bay leaves
- 4 corn tortillas
- 1 shredded cheese
Equipment
Instant Potknifecutting boardlarge bowlmeasuring spoonstongslarge skilletspatula
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