How to make it

  • 1. Heat 1 Tbs. of oil over medium-high heat in pot of a pressure cooker. Brown steak 5 to 6 minutes, turning once. Remove to a plate.
  • 2. Reduce heat to medium and add remaining Tbs. oil to pot. Stir in onion, peppers, chili powder, cumin, salt and pepper. Cook 3 minutes, stirring occasionally. Stir in garlic and oregano; cook 2 minutes more.
  • 3. Return steak to pot with any drippings, and top with tomatoes and beef broth. Lock lid in place. Over high heat, bring up to pressure, about 7 minutes. Lower heat to maintain pressure; cook 45 minutes.
  • 4. Quick-release pressure by setting under cool running water. Open lid away from you, letting any excess steam escape. Unless I’m in a serious hurry for some reason, I just turn off the heat and take off the regulator weight.
  • 5. Remove steak to a cutting board and cut across grain into 2-inch strips. Return sauce in cooker to medium heat and simmer, uncovered, 15 minutes. Meanwhile, shred meat with 2 forks and return to pot. Serve shredded beef and sauce on corn tortillas. Top with lettuce, diced red onion and cheese, or make tacos, tostadas, etc.

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