LMichaels
TVWBB 2-Star Olympian
The other day was at my local small grocery in our village. Noticed a pkg of short ribs marked down for "quick sale". Been thinking about a way to make taco/burrito filling the way I get it in really good Mexican places. Soft, tender, flavorful and well shredded. So got the idea why couldn't I use those short ribs cooked in my pressure cooker? So brought them home with the express idea of making tacos.
Seasoned them up well with S&P. Browned them well, then some onion, 2 chili arbol and fresh garlic into the pot, with a basic seasoning mix (chili powder, cumin, oregano) into the remaining oil. Cooked them down, deglazed with 2 cups chicken broth. Shortribs went back in, lid on gas up until high pressure reached and hissing nicely. Brought gas down to maintain a slow "hiss" and cooked for 55 min, turned off gas and allowed pot to depressurize naturally. Pulled out the meat, shredded it and reduced the sauce in the pot, then poured that over the shredded beef. Allowed to sit a bit while we shredded some queso fresco, griddled up some small flour tortilla shells. Some cheese, the shredded beef with it's own salsa, fresh cilantro.
My experiment was OUTSTANDING. Truly some of the finest tasting tacos I have ever had bar none!
My next experiment?
I have a bunch of boneless beef shortribs in my freezer. I will use my mom's and gramma's beef recipe but do it in the cooker. Shred it and use that on my wife's home made bread along with that pot gravy. Hoping to recreate in an easier method what my gramma and my mom used to slave hours over. I will post those results when it happens
Seasoned them up well with S&P. Browned them well, then some onion, 2 chili arbol and fresh garlic into the pot, with a basic seasoning mix (chili powder, cumin, oregano) into the remaining oil. Cooked them down, deglazed with 2 cups chicken broth. Shortribs went back in, lid on gas up until high pressure reached and hissing nicely. Brought gas down to maintain a slow "hiss" and cooked for 55 min, turned off gas and allowed pot to depressurize naturally. Pulled out the meat, shredded it and reduced the sauce in the pot, then poured that over the shredded beef. Allowed to sit a bit while we shredded some queso fresco, griddled up some small flour tortilla shells. Some cheese, the shredded beef with it's own salsa, fresh cilantro.
My experiment was OUTSTANDING. Truly some of the finest tasting tacos I have ever had bar none!
My next experiment?
I have a bunch of boneless beef shortribs in my freezer. I will use my mom's and gramma's beef recipe but do it in the cooker. Shred it and use that on my wife's home made bread along with that pot gravy. Hoping to recreate in an easier method what my gramma and my mom used to slave hours over. I will post those results when it happens
