Cooking doesn’t get any simpler than this: There are only six ingredients, and they take only a few minutes of prep time. Then just forty-five minutes in the pressure cooker and you have savory shredded meat flavored with tomato, cumin, and smoky chipotle for making enchiladas, tacos, or nachos.
MAKES: ENOUGH TO FILL 12 SIX-INCH TORTILLAS
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, coarsely chopped
- 1 teaspoon ground cumin
- 2 chipotle chiles in adobo sauce, drained and finely chopped
- 3 cups store-bought medium salsa
- Two 1-pound flank steaks
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat.
- Add the onion, cumin, chipotle chiles, and salsa, and cook for 2 minutes.
- Roll the flank steaks, beginning at a short side, into compact rolls.
- Set them in the pressure cooker and spoon some of the sauce over them.
- Lock the lid in place and cook at high pressure for 45 minutes.
- Release the pressure and remove the lid,tilting the pot away from you to avoid the escaping steam.
- Carefully lift out the rolled flank steaks and place them on a cutting board.
- Remove any excess fat from the sauce.
- Shred the meat by pulling it apart with two forks; the meat should offer no resistance.
- Pile the meat on a serving platter.
- Serve some of the sauce on the side or return the meat to the sauce and serve it in the sauce
