Cinco de Mayo 🇲🇽 is around the corner!!
I made these in the instant pot but a crock pot can also be used !
Ingredients
2 jars Medium Salsa 2 Tbs. cider vinegar 5 tsp. chili powder 1 1/2 pounds beef chuck pot roast, fat trimmed 12 (6-inch) corn tortillas 3/4 c. sour cream 3 c. lettuce, shredded 1 avocado, diced
Directions
Spoon 1 c. salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and cook on LOW. Cook 10 to 12 hours or until beef shreds easily with a fork. Instant Pot cook high pressure for 25 minutes and slow release. Shred meat, using two forks, and spoon into a serving bowl. Stack tortillas, wrap in foil and heat in oven, according to package directions. Serve shredded beef on warmed tortillas and top with lettuce, avocado, sour cream and salsa if desired. (Serves: 6)
Comments