![Multicooker Beef Barbacoa-Style Tacos](https://images.publixcdn.com/cms/aprons/images/2022/10/r0009167_600x440.jpg)
Recipes
Multicooker Beef Barbacoa-Style Tacos
12 servings
1 hour, 30 minutes total
(Active 30 minutes)
Shopping list
Ingredients
- 2 medium shallots
- 2 plum tomatoes
- 2 lb boneless chuck steak
- 2 tablespoons canola oil
- 1 tablespoon mesquite seasoning
- 6 cloves garlic
- 2 tablespoons Old El Paso 25% Less Sodium Taco Seasoning Mix
- 1 (15 oz) can red enchilada sauce
- 1 cup Tuttorosso Diced Tomatoes
- 4 oz Cacique Ranchero Queso Fresco
- 1 small red onion
- 2 limes, for wedges
- 1 Hass avocado
- 12 (4-inch) Mission Street Tacos Flour Tortillas
- 1 cup sour cream
Steps
- Chop shallots and plum tomatoes coarsely. Cut beef into 4 equal pieces and rub with oil and mesquite seasoning (wash hands).
- Place beef, shallots, fresh tomatoes, garlic, taco seasoning, enchilada sauce, and canned tomatoes (undrained) in multicooker. Close lid and seal following manufacturer's instructions. Cook on HIGH 60 minutes.
- Meanwhile, crumble queso fresco. Chop onion finely and cut lime into wedges. Halve avocado; remove flesh and cut into ½-inch cubes.
- Let pressure release naturally 10 minutes, then release remaining pressure carefully. Strain liquid, reserving 1 cup; shred beef and cooked vegetables in medium bowl. Add reserved cooking liquid and stir to combine.
- Warm tortillas, if desired; top evenly with beef mixture, cheese, onions, avocado, and sour cream. Serve with lime wedges.
Amount per 1⁄12 recipe serving: Calories 380, Total Fat 23g, Sat Fat 8g, Chol 80mg, Sodium 800mg, Total Carb 23g, Fiber 3g, Sugars 4g, Protein 21g, Calc 10%, Iron 40%