RECIPE SUMMARY
Instant Pot Beef Tacos
Makes 6 servings: Counts towards 8 Oz of Animal Protein, 1/3 tablespoon of oil
Cauliflower Tortillas
Makes 1 Serving: Each serving counts toward 2 Egg Whites, 2 cups of vegetables
INGREDIENTS
DIRECTIONS
Quarter the chuck roast; season it with ½ teaspoon sea salt, ½ teaspoon black pepper and ½ teaspoon oregano.
Set your instant pot to sauté at high heat for 15 minutes and bring it up to temperature. Once it is hot add 1 tablespoon of oil to the pot and gently place the beef quarters in the pot being careful not to over crowd the pot (this may require two batches). Brown the beef on all sides and set on a plate.
Add 1 more tablespoon of oil to the pot and add in the onions, sauté them until soft about 1-3 minutes, add in the smashed garlic and sauté for another minute. Remove the onions and place them in a blender, turn off the Instant Pot.
Add beef broth, lime juice, chipotle peppers, apple cider vinegar, oregano, salt and pepper to the blender and pulse until smooth.
Place the beef back into the pot and pour the sauce over the top. Set the instant pot to manual pressure cook, set the time to 50 minutes, set the pressure to high, attach the lid, make sure the pressure pin has dropped and set the steam vent to seal, leave it to pressurize. When done, quick release the pressure and remove the lid.
Using tongs remove the beef and place it in another container, pull the beef apart using a couple of forks, do this until the beef is nicely shredded. Use a ¼ cup to ½ cup of the sauce the beef was cooked in to add moisture and flavor to the shredded beef. Serve on cauliflower tortilla.
Quarter the chuck roast; season it with salt, pepper and oregano.
Heat a pan on the stove over medium high heat. Once the pan is hot add 1 tablespoon of oil to the pan and gently place the beef quarters in the pan being careful not to over crowd it (this may require two batches). Brown the beef on all sides and set on a plate.
Add 1 more tablespoon of oil to the pan and add in the onions, sauté them until soft about 1-3 minutes, add in the smashed garlic and sauté for another minute. Remove the onions and place them in a blender.
Add beef broth, lime juice, chipotles, apple cider vinegar, oregano, salt and pepper to the blender and pulse until smooth.
Place the beef back into a crock pot and pour the sauce over the top. Set the crock pot to high for 6-8 hours or until the beef is fork tender.
Using tongs remove the beef and place it in another container, pull the beef apart using a couple of forks, do this until the beef is nicely shredded. Use a ¼ cup to ½ cup of the sauce the beef was cooked in to add moisture and flavor to the shredded beef. Serve on cauliflower tortilla.
Preheat oven to 375ºF and line a baking tray with parchment paper.
Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice (once its riced measure out two packed cups.)
Place riced cauliflower in bowl and microwave for 2 minutes then stir. Place cauliflower back in for another two minutes, stir again. Then place in a dish towel and squeeze excess water out as much as you can.
Place drained cauliflower back in the bowl and add egg whites, seasonings and mix until well combined. (As a side note, it will be a little bit runny but it shouldn’t be pure liquid either.)
Spread mixture onto a baking sheet into tortillas of desired size; place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
Once they are done, let them cool slightly. Eat and enjoy!
Ingredients
Directions
Quarter the chuck roast; season it with ½ teaspoon sea salt, ½ teaspoon black pepper and ½ teaspoon oregano.
Set your instant pot to sauté at high heat for 15 minutes and bring it up to temperature. Once it is hot add 1 tablespoon of oil to the pot and gently place the beef quarters in the pot being careful not to over crowd the pot (this may require two batches). Brown the beef on all sides and set on a plate.
Add 1 more tablespoon of oil to the pot and add in the onions, sauté them until soft about 1-3 minutes, add in the smashed garlic and sauté for another minute. Remove the onions and place them in a blender, turn off the Instant Pot.
Add beef broth, lime juice, chipotle peppers, apple cider vinegar, oregano, salt and pepper to the blender and pulse until smooth.
Place the beef back into the pot and pour the sauce over the top. Set the instant pot to manual pressure cook, set the time to 50 minutes, set the pressure to high, attach the lid, make sure the pressure pin has dropped and set the steam vent to seal, leave it to pressurize. When done, quick release the pressure and remove the lid.
Using tongs remove the beef and place it in another container, pull the beef apart using a couple of forks, do this until the beef is nicely shredded. Use a ¼ cup to ½ cup of the sauce the beef was cooked in to add moisture and flavor to the shredded beef. Serve on cauliflower tortilla.
Quarter the chuck roast; season it with salt, pepper and oregano.
Heat a pan on the stove over medium high heat. Once the pan is hot add 1 tablespoon of oil to the pan and gently place the beef quarters in the pan being careful not to over crowd it (this may require two batches). Brown the beef on all sides and set on a plate.
Add 1 more tablespoon of oil to the pan and add in the onions, sauté them until soft about 1-3 minutes, add in the smashed garlic and sauté for another minute. Remove the onions and place them in a blender.
Add beef broth, lime juice, chipotles, apple cider vinegar, oregano, salt and pepper to the blender and pulse until smooth.
Place the beef back into a crock pot and pour the sauce over the top. Set the crock pot to high for 6-8 hours or until the beef is fork tender.
Using tongs remove the beef and place it in another container, pull the beef apart using a couple of forks, do this until the beef is nicely shredded. Use a ¼ cup to ½ cup of the sauce the beef was cooked in to add moisture and flavor to the shredded beef. Serve on cauliflower tortilla.
Preheat oven to 375ºF and line a baking tray with parchment paper.
Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice (once its riced measure out two packed cups.)
Place riced cauliflower in bowl and microwave for 2 minutes then stir. Place cauliflower back in for another two minutes, stir again. Then place in a dish towel and squeeze excess water out as much as you can.
Place drained cauliflower back in the bowl and add egg whites, seasonings and mix until well combined. (As a side note, it will be a little bit runny but it shouldn’t be pure liquid either.)
Spread mixture onto a baking sheet into tortillas of desired size; place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
Once they are done, let them cool slightly. Eat and enjoy!