Shredded Beef Tacos

Directions

1. Trim any visible fat from the meat. Set aside.
2. In a 4- or possibly 6-qt pressure cooker heat 1 Tbsp. of the oil over medium heat. Cook meat till brown on all sides. Add in more oil, if needed. Remove the meat and set aside. Drain off fat.
3. Place the rack in the pressure cooker. Return the meat to cooker and add in the sweet pepper, onion, garlic, chipotle or possibly jalapeno peppers, chili pwdr, and beef broth.
4. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 35 min.
5. Allow pressure to come down naturally. Carefully remove lid. Meanwhile, heat tortillas according to package directions.
6. Transfer meat to a cutting board. Using the tines of two forks, pull the meat across the grain to create shreds. With a slotted spoon remove the vegetables to a serving platter. Combine with meat.
7. On each tortilla spoon about 1/2 c. of the meat mix. If you like, top with guacamole, lowfat sour cream, cheese, and lettuce. Roll up tortillas.
8. This recipe yields 8 main-dish servings (4 c. meat mix).
9. Comments: Use any leftover meat in a taco salad. Arrange the meat, cheese, and guacamole on a bed of leaf lettuce. Add in some salsa for a quick salad dressing and serve with corn chips.