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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Sweet Lime Cilantro Chicken Skewers

lime cilantro chicken skewersSummer’s in full swing!  This means our backyard grills our working overtime turning out delicious barbecued food.  And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill.  Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers.  They are delicious!

My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!

These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue.  They’re a little bit sweet, a bit cirtursy, and a whole lot spicy!  Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!

If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.

 

Sweet Lime Cilantro Chicken Skewers
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Sweet Lime Cilantro Chicken Skewers
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Ingredients
Servings:
Instructions
  1. In a ziplock bag combine chili powder, cayenne pepper, garlic, and crushed red pepper together
  2. Squeeze in the juice of the lime into bag
  3. Add Cilantro, lime rind, and olive oil into the spice mixture. Be sure the spices have dissolved and mixed in with the rest of the ingredients
  4. Add chicken cubes. Knead the sealed bag to evenly distribute the spice mixture with the chicken
  5. Place in the fridge until ready to cook. Leave in fridge atleast 2 hours but no more than 24 hours.
  6. Skewer the chicken cubes on to bamboo or metal skewers alternating between meat and bell peppers
  7. Place any remaining marinade in a bowl to use for basting chicken while it cooks.
  8. Grill chicken and serve warm
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Oh So Spicy Homemade Salsa Recipe

Oh So Spicy Homemade Salsa Recipe

Spicy homemade salsaI concluded years ago that if you want great salsa you only have two choices.  One, find a family owned Mexican restaurant preferably one south of the border or in  border zones in states like Arizona, California, and Texas.  Or two, make it at home.  Since I live in Hawaii I generally opt for option two as I can’t jet off to Mexico or the border states each time I’ve a yen for salsa.  So I came up with my Spicy Homemade Salsa Recipe.

At our house we like our salsa chunky, tasty, and very spicy.  That’s why those store bought bottles of salsa just don’t make the cut.  I mean the old TV commercial was right who wants to eat salsa mass produced in like Ohio or worse yet China!

spicy homemade salsaMy Spicy Homemade Salsa is perfect.  It uses fresh ingredients and lots of it.  It’s chunky and flavored with lots of fresh cilantro, limes, and of course hot peppers.  The hotter the better!

Now my Spicy Homemade Salsa is just that salsa, meaning it’s saucy.   We use my Spicy Homemade Salsa as a dip, topping, or filling.  Yes a filling!  I love it rolled up in a fresh hot tortilla!

Here’s the recipe, you might think it’s a bit fussy.  But believe me it’s worth the time!  I usually mix up a batch, it makes about 3 small bowls, to serve with dinner.  Any left over salsa will keep in the fridge for about 2-3 days.  I’m not sure because it never lasts more than 3 days at our house, heck we’re lucky to have left overs which is generally gone by the next day!,

Try this salsa on Dion’s Steak Flautas, it makes that delicious dish my grandson Dion makes for us outstanding!

Spicy Homemade Salsa
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Spicy Homemade Salsa
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Ingredients
Servings:
Instructions
  1. Wash Tomatoes and Jalapeno Peppers
  2. Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
  3. Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
  4. Remove the peel from the grilled tomatoes and dice the tomato
  5. Dice the onions and peppers and place in a bowl with the tomatoes. Be sure you add the pepper seeds in the bowl too. (for less spicy salsa remove and discard the seeds or just add the seeds of 3 peppers to the bowl and discard the rest of the seeds)
  6. Slip garlic out of its peel and crush. Add to tomato mixture
  7. Add cilantro and stir everything together
  8. Squeeze lemon juice over the tomato mixture and mix well
  9. Add olive oil and salt to the salsa and mix well
  10. Serve hot or cold
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Margarita Chicken Tacos

Margarita Chicken Tacos

 

If you haven’t guessed by now I love Mexican Food!  I can eat it everyday!  One of my favorite Mexican dishes are chicken tacos.  I love them wrapped in fresh warm flour tortillas.  The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor.  But I like to make it from scratch and sometimes I experiment a bit with the ingredients.  Recently I came up with these Margarita Chicken Tacos, they are delicious!

What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos!  They really are easy to make and are too yummy!

I marinate the chicken about an hour before I sauté it.  I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa.  It’s a complete meal in a tortilla.

Here’s the recipe.  I hope you’ll love it as much as we do.

Ingredients:

8 Pieces Boneless Skinless Chicken Thighs – cut into cubes

1 Tbs. Chili Powder

1 Tbs. Garlic Powder

1 Tsp. Sea Salt

1 Tsp. Ground Cumin

1 Bunch Fresh Cilantro – coarsely chopped, divide chopped cilantro in half

1 Med. Onion -chopped

1/4 Cup Olive Oil

1/4 Cup Vinegar

1/4 Cup Tequila

1 Lime

Flour Tortillas

Shredded Cheddar & Pepper Jack Cheeses

Sour Cream

Salsa

Directions:

Combine all the dry seasoning together in a mixing bowl.

Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.

Squeeze the juice of the lime over mixture.

Mix well.

Add Chicken cubes.

Marinate in the refrigerator for at least 1 hour.

Sauté in large frying pan about 10 minutes or until chicken is fully cooked.

Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.

 

 

 

 

Margarita Chicken Tacos
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Margarita Chicken Tacos
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Ingredients
Chicken
Servings:
Instructions
  1. Combine all the dry seasoning together in a mixing bowl.
  2. Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.
  3. Squeeze the juice of the lime over mixture.
  4. Mix well.
  5. Add Chicken cubes.
  6. Marinate in the refrigerator for at least 1 hour.
  7. Sauté in large frying pan about 10 minutes or until chicken is fully cooked.
  8. Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.
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Ground Beef Chimichanga

Ground Beef Chimichanga

chimichangaI love Chimichangas! It’s my favorite Mexican food.  I order it every time we dine at a Mexican restaurant and I even make it at home.   I love it filled with ground beef, shredded beef, or shredded chicken.

What you may ask is a chimichanga?  It’s a deep friend burrito!  I’m not a burrito fan but fry it up and I can eat it everyday!

I was never much on Mexican food until I discovered the Chimichanga.  I still remember the first time I had this deep fried burrito.  It was at the Mexican restaurant chain called Chi-Chi’s.  The chain is long gone from the United States, but my love for the chimichanga remains.

I’m not really sure if the Chimichanga is truly a Mexican dish.  It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple.  It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.

But not all chimichangas are equal.  I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good!  I’m a simple eater, I like my chimichangas straight up!  I don’t like it covered in sauce!  I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!

Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge.  There are a couple I can live with, but nothing special if you know what I mean.  That’s why when I crave this crunchy burrito I usually make it myself.  It’s pretty easy!

Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!

Ingredients:

1 Lb. Ground Beef

3 Cloves Garlic, finely minced

1 Small Onion, finely minced

1 Tbs. Chili Powder

1 Tsp. Sea Salt

1 Cup Sour Cream

1 Bunch Fresh Cilantro, chopped

1 Cup Shredded Monterey Jack/Cheddar mix

6  8″ Flour Tortillas

Oil for Frying

Extra cheese & cilantro for garnish (optional)

Directions:

Sauté onions and garlic until onions turn translucent

Add ground beef, Chili Powder, and salt

Cook until beef is well done and crumbly

Remove from heat and drain oil

Add sour cream and shredded cheeses, mix well

Add cilantro, mix well

Divide beef mixture into 6 portions

Place a portion on each tortilla and roll into a tube, secure with a toothpick

Heat about 2″ of oil in a frying pan

Gently slip chimichangas in to oil, oil should bubble

Cook about 4 minutes or until tortilla turns golden brown

Turn over and cook the other side

Drain chimichangas on paper towel

Transfer to serving dish, garnish with shredded cheese and cilantro if desired

Serve with dollops of sour cream, guacamole, and salsa if desired

I usually serve chimichangas with Spanish rice and refried beans for a filling meal!

 

 

chimichanga
Ground Beef Chimichanga
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Crunchy deep fried burritos
chimichanga
Ground Beef Chimichanga
Print Recipe
Crunchy deep fried burritos
Ingredients
Servings:
Instructions
  1. Sauté onions and garlic until onions turn translucent
  2. Add ground beef, Chili Powder, and salt
  3. Cook until beef is well done and crumbly
  4. Remove from heat and drain oil
  5. Add sour cream and shredded cheeses, mix well
  6. Add cilantro, mix well
  7. Divide beef mixture into 6 portions
  8. Place a portion on each tortilla and roll into a tube, secure with a toothpick
  9. Heat about 2" of oil in a frying pan
  10. Gently slip chimichangas in to oil, oil should bubble
  11. Cook about 4 minutes or until tortilla turns golden brown
  12. Turn over and cook the other side
  13. Drain chimichangas on paper towel
  14. Transfer to serving dish, garnish with shredded cheese and cilantro if desired
  15. Serve with dollops of sour cream, guacamole, and salsa if desired
  16. I usually serve chimichangas with Spanish rice and refried beans for a filling meal!
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