Recipes
Multicooker Birria-Style Beef Dip Tacos
16 servings
1 hour, 30 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 boneless chuck steak (about 2 lb)
- 1 tablespoon sazón seasoning with achiote
- 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
- 1 (19 oz) can red enchilada sauce
- ¾ cup water
- ¼ bunch fresh cilantro
- 8 oz Kraft Monterey Jack Cheese
- 16 (6-inch) La Banderita Flour Tortillas
- 1 (8 oz) package diced fresh yellow (or red) onions
- 3 tablespoons unsalted butter, divided
- 3 tablespoons canola oil, divided
Steps
- Cut beef into 3 pieces, coat with seasoning, and place in multicooker pot (wash hands); add trinity mix, enchilada sauce, and water. Seal lid following manufacturer's instructions and cook on HIGH 50 minutes. Let pressure naturally release 10 minutes, then release remaining steam carefully.
- Remove beef from pot and shred. Skim excess fat from cooking liquid and turn to SAUTÉ. Simmer 8–10 minutes until liquid is reduced by one-half.
- Meanwhile, chop cilantro finely (¼ cup) and shred cheese (2 cups). Place ¼ cup beef on each tortilla, then divide cheese, onions, and cilantro evenly among tacos and fold tortillas closed.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon each butter and oil in pan; place tacos in pan (in batches); cook 2–3 minutes on each side until cheese is melted and tortillas are crisp. Repeat with remaining butter, oil, and tacos. Serve tacos with warm cooking liquid for dipping.
Amount per 1⁄16 recipe serving: Calories 330, Total Fat 19g, Sat Fat 9g, Trans Fat 0g, Chol 65mg, Sodium 570mg, Total Carb 19g, Fiber 1g, Sugars 2g, Protein 18g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%