Instant Pot Shredded Beef Flautas

Instant Pot Shredded Beef Flautas

I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same!  Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them.  The can do just about everything a crockpot can do only they do it faster!  Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot.  That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.

Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas.  Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry.  That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.

Instant pot shredded beef

You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.

Instant pot shredded beefI’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred.  But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!

I’m sure you’ll love this recipe so make plenty.  I usually freeze extras so that I can use them later for burritos, chimichangas or whatever.  If you’re going to freeze it be sure you use freeze safe containers and label them.  Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!

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Instant Pot Shredded Beef Flautas

Ingredients:

2-3 Lbs. Flank or skirt Steak

2 Tbs Lawry’s Carne Asada Seasoning

1 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Black Pepper

1/4 Cup Olive Oil

1 Cup Water

1 Package Fajita size Flour Tortilla

1 Package Shredded Monteray Jack/Cheddar Cheese blend

1 Bunch Fresh Cilantro chopped

Oil for frying

Toppings of your choice – Salsa, Pico de Gallo, Cheese, Sour Cream, Guacamoli

Directions:

Combine spices in a small bowl then add olive oil, stir very well

Rub oil mixture to both sides of steak

Let sit in fridge for at least 1 hour

Place trivet in Instant Pot

Pour 1 cup water into pot

Place steak on to trivet

Set on Manual and adjust time to 30 minutes

Secure lid and make sure valve is in sealing position

When pot beeps allow to depressurize naturally it takes about 30 minutes

Once pot is completely depressurized remove lid carefully and take out steak

Place steak onto chopping board and shred using 2 forks

instant pot shredded beef

Place shredded beef in a bowl ready to fill your tortillas

Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro

Roll up and fry in hot oil

Drain on paper towels and serve with desired garnishes

 

 


Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl then add olive oil, stir very well
  2. Rub oil mixture to both sides of steak
  3. Let sit in fridge for at least 1 hour
  4. Place trivet in Instant Pot
  5. Pour 1 cup water into pot
  6. Place steak on to trivet
  7. Set on Manual and adjust time to 30 minutes
  8. Secure lid and make sure valve is in sealing position
  9. When pot beeps allow to depressurize naturally it takes about 30 minutes
  10. Once pot is completely depressurized remove lid carefully and take out steak
  11. Place steak onto chopping board and shred using 2 forks
  12. Place shredded beef in a bowl ready to fill your tortillas
  13. Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro
  14. Roll up and fry in hot oil Drain on paper towels and serve with desired garnishes
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The Best Chicken Marsala Recipe

The Best Chicken Marsala Recipe

Chicken Marsala

One of my favorite dishes is Chicken Marsala.  I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.

Here is the recipe I use and my family loves it.  The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch.  If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.

This recipe is very easy to make and should be served soon after cooking.  Left overs can be refrigerated, in fact it tastes even better the next day!

I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.

The Best Chicken Marsala

Ingredients:

1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped

Directions:

1.  Wash mushrooms and pat dry.  Slice into thin slices.

2.  Melt 2 tbls. butter in large sauce pan over medium heat.  Add sliced mushrooms and cook until golden brown, about 5-10 minutes.

3.  Add garlic and wine to the mushrooms.  Lower heat and gently simmer until wine reduces, about 15 minutes.

4.  Add cream, corn starch, and sea salt.  It should thicken slightly.  If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup.  Set aside. *

5.  Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.

6.  Heat oil and 2 tbls. butter in a skillet over medium heat.

7.  Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.

8.  Pour Marsala sauce over chicken.  Add cherry tomatoes.  Simmer until tomatoes are soft, but not mushy.

9.  Sprinkle with chopped parsley before serving.

* For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

Poor Man’s Pasta

Ingredients:

1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese

Directions:

1.  Cook pasta as directed on box.

2.  Drain pasta.

3.  Melt butter in skillet over medium heat.

4.  Add cooked pasta.  Toss in butter until pasta is covered.

5.  Add parmesan cheese.  Toss pasta until cheese is evenly distributed.

6.  Serve hot.

The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
Chicken Marsala
  1. Wash mushrooms and pat dry. Slice into thin slices.
  2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
  3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
  4. Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
  5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
  6. Heat oil and 2 tbls. butter in a skillet over medium heat.
  7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
  8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
  9. Sprinkle with chopped parsley before serving.
Poor Man's Pasta
  1. Cook pasta as directed on box.
  2. Drain pasta.
  3. Melt butter in skillet over medium heat.
  4. Add cooked pasta. Toss in butter until pasta is covered.
  5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
  6. Serve hot.
Recipe Notes

For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

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Pork Tocino (Sweet Cured Pork) Homemade Recipe!

Tocino is a cured process meat product famous and native in Philippines. We got this dish from the Spanish who dominated Philippines for long time ago. Tocino is a Spanish word which is used to describe cured meats. It is made from beef, chicken or “Pork Tocino”. The preparation is quite similar to bacon and ham. It is often reddish in color and has a sweet and savory taste.

Today, I will give you my version of Pork Tocino (Sweet Cured Pork) Homemade Recipe! Enjoy!

Ingredients:

1 kilo pork belly (ham, butt or shoulder) cut into ¼ inch thin

¼ cup fruit juice (pineapple, apple) – optional

¼ tsp. natural red food coloring –optional

¾ cup brown sugar

2 tbsp. rice vinegar

3 cloves garlic, finely minced

1 tbsp. soy sauce

11/2 tbsp. salt

½ tbsp. finely ground black pepper

 

Directions:

Combine all ingredients except for the pork slices in a big bowl and mix until well blended.

Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.

Transfer to a container with cover and let it sit overnight.

Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to
3 days.

And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.

Serve while it’s hot for breakfast or anytime of the day.

Share and Enjoy!

Pork Tocino (Sweet Cured Pork) Homemade Recipe!
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Pork Tocino (Sweet Cured Pork) Homemade Recipe!
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Ingredients
Servings:
Instructions
  1. Combine all ingredients except for the pork slices in a big bowl and mix until well blended.
  2. Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.
  3. Transfer to a container with cover and let it sit overnight.
  4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days.
  5. And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.
  6. Serve while it’s hot for breakfast or anytime of the day.
  7. Share and Enjoy!
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The Best Egg Salad Tea Sandwiches

The Best Egg Salad Tea Sandwiches

I just love tea parties!  It’s the easiest way to entertain.  There’s not much cooking involved, it fits most any budget, it’s so easy to plan, and it sounds so “high society”!   Tea parties are great for most events including bridal and baby showers, birthdays, Mother’s Day, or just because days!

Now that the weather is much warmer you can even host your tea party out doors.  Spring and Summer are perfect for vintage tea parties in your yard, balcony, or patio.

Best Egg Salad As I’ve mentioned not much cooking involved and fits most budgets.  This is true, your menu can be tailored to your budget and culinary expertise, just so long as sandwiches are part of the menu, yes those dainty little crustless sandwiches cut into triangle, circles, or whatever shape you like.

All you really need for tea parties, other than tea or a beverage you prefer, are those little pretty sandwiches, and a sweet or two.  Scones are traditionally part of the menu, but these days it’s not really a must have unless you really want to include them.

The sandwiches don’t have to be fancy, just tasty and pretty.  You can serve pretty much any kind of sandwich as long as you make them small and dainty.  Believe it or not I’ve served PB&J for a children’s tea party, cut into cute shapes with cookie cutters of course.  The kids loved it!

But for an adult tea party you’ll probably want something a bit more upscale, not that PB&J isn’t good enough, it happens to be one of my personal faves!

For easy tea parties I like to serve cream cheese sandwiches.  They’re so easy and you can find a variety of flavored cream cheese spreads (strawberry, pineapple, and salmon) in the dairy section of most grocery stores.  They’re easy and very inexpensive.  Spread them on different types of bread, white, wheat, or what ever, cut them into small triangles and you’ve got a sandwich variety fit for a tea party.  If you want to get a bit fancier cucumber sandwiches are a nice touch although they require a bit more prep.

Another favorite of mine are Egg Salad sandwiches.  They are super easy and quite inexpensive, not to mention delish!  You can even make the filling the day before and store it in the fridge until ready to use.

Here’s my favorite Egg Salad Tea Sandwich.  Hope you love it too!


Ingredients:

6 Large Hard Boiled Eggs

1/2 Cup Mayonaise

1 Tsp. Sea Salt

1 Tsp. Black Pepper

3 Sprigs Fresh Dill, chopped

6 Slices White Bread

6 Slices Wheat Bread

Butter, Softened

Directions:

Boil eggs – I find the best way to make hard boiled eggs is to place them in a saucepan and fill with water until the eggs are covered with water; place on stove and bring water to boil; turn off stove and cover saucepan with good fitting lid; let eggs sit in water until it cools about 1 hour or so.

Peel hard boiled eggs and chop in to small pieces and place in mixing bowl- I usually take the peeled egg and place it horizontally into an egg slicer and slice; then I lightly pinch the slices together and replace them vertically into the egg slicer.  You end up with uniformly chopped eggs.  Just dump them in the mixing bowl and do the same with the remaining eggs.

Add mayo and mix well.

Add salt, pepper, and dill.  Mix very well to distribute spices evenly.

Spread one side of each slice of bread with a thin layer of butter.

Spread a small scoop of egg mixture on top of the buttered slice of bread.

Top with a second slice buttered side down.

Cut off crust with a sharp knife.

Cut into 4 triangles or squares with knife or in to desired shapes using a cookie cutter.

Cover with a damp cloth then wrap with plastic wrap, store in fridge until ready to serve.

 

The Best Egg Salad Tea Sandwiches
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The Best Egg Salad Tea Sandwiches
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Ingredients
Servings:
Instructions
  1. Boil eggs - I find the best way to make hard boiled eggs is to place them in a saucepan and fill with water until the eggs are covered with water; place on stove and bring water to boil; turn off stove and cover saucepan with good fitting lid; let eggs sit in water until it cools about 1 hour or so.
  2. Peel hard boiled eggs and chop in to small pieces and place in mixing bowl- I usually take the peeled egg and place it horizontally into an egg slicer and slice; then I lightly pinch the slices together and replace them vertically into the egg slicer. You end up with uniformly chopped eggs. Just dump them in the mixing bowl and do the same with the remaining eggs.
  3. Add mayo and mix well.
  4. Add salt, pepper, and dill. Mix very well to distribute spices evenly.
  5. Spread one side of each slice of bread with a thin layer of butter.
  6. Spread a small scoop of egg mixture on top of the buttered slice of bread.
  7. Top with a second slice buttered side down.
  8. Cut off crust with a sharp knife.
  9. Cut into 4 triangles or squares with knife or in to desired shapes using a cookie cutter.
  10. Cover with a damp cloth then wrap with plastic wrap, store in fridge until ready to serve.
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Lechon Sauce Recipe!!!

Lechon Sauce Recipe!!!

Lechon Sauce

Lechon Sauce known as liver sauce or breadcrumb sauce is made of ground liver or liver pâté, sugar, vinegar, and spices. It’s a sweet, tangy light-brown sauce used in roast pork dishes like Lechon and our very own Lechon Kawali .

If you cook roasted pork dishes, well this is the perfect sauce you are looking for. Try this recipe and make your dishes more enjoyable.

 

Ingredients:

2-4 cups water

1/3 cup  bread crumbs (toasted and crumbled)

1/3 cup onions, minced

2 tbsp garlic, minced

1/2 kg pork liver*

1/3 cup vinegar

1/3 cup  brown sugar

3 tbsp lard to saute onions and garlic

1 tsp ground black pepper

salt to taste

* If you prefer you can use canned liver pate found in your grocery store instead of pork liver.  If you are using canned pate skip the first 2 steps and mix the pate with the other ingredients.

Directions:

Broil the pork liver until half done then grind or chop very finely.

Add water and squeeze the extract through a cheesecloth.

Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.

Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.

Add the ground pepper last.

 

Serve and Enjoy

Lechon Sauce
Lechon Sauce Recipe!!!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Lechon Sauce
Lechon Sauce Recipe!!!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
Servings:
Instructions
  1. Broil the pork liver until half done
  2. Grind or chop very finely.
  3. Add water and squeeze the extract through a cheesecloth.
  4. Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
  5. Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.
  6. Add the ground pepper last.
Recipe Notes

* If you prefer you can use canned liver pate found in your grocery store instead of pork liver.  If you are using canned pate skip the first 2 steps and mix the pate with the other ingredients.

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