Recipe Book

7
the Fast Slow GO
SPR680 UK B21
Beef Tacos
Prep time:
15 minutes
Pressure cook:
80kPa / 1 hour* / Auto Quick Release
Slow cook:
HI 4 hours / LO 8 hours
Makes: 16
Ingredients
For the pickled onions
2 red onions, thinly sliced
1 tablespoon salt
80ml lime juice
For the beef
2 tablespoons vegetable oil
1.5kg chuck roast, cut into 3 pieces
1 large onion, chopped
2 cloves garlic, crushed
375ml bottle dark Mexican beer
125ml water
1 teaspoon finely grated orange zest
3 canned chipotle chillies in adobo sauce,
coarsely chopped
1 teaspoon chilli powder
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon salt
80ml orange juice
To serve
16 soft flour tortillas, warmed
200g tomatillo salsa
2 avocados, diced
Method
1. Make the pickled onions. Place the onions in a
bowl, sprinkle with the salt and toss to combine. Add
the lime juice and stand for up to 2 hours on the
benchtop or overnight in the refrigerator. The longer
the pickling time the better the flavour.
2. For the beef. Select SAUTÉ/SEAR and press START
to preheat the cooking bowl. Once preheated, add
the oil and beef and sear for 10 minutes, until
browned all over. Remove from the cooking bowl
and set aside.
3. Add the onion and cook, stirring occasionally for
5 minutes, until softened and starting to brown.
Add the garlic and beer and cook until the beer is
reduced by half.
4. Add the remaining ingredients, except the orange
juice, and stir to combine. Return the beef to the
cooking bowl. Press STOP to turn off SAUTÉ/SEAR.
Close and lock the lid.
5. Select MEAT to pressure cook OR select SLOW
COOK and press START.
6. When cooking has completed, carefully remove
the beef to a large bowl and shred with two forks.
Skim any fat from the surface of the liquid. Return
the beef with the orange juice to the cooking bowl
and stir.
7. Just before serving, drain the liquid from the pickled
onions. Top the warm tortillas with the shredded
beef, pickled onions, tomatillo salsa and avocados.
Serve immediately.
*Cooking time excludes the building
and releasing of pressure.