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.
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.
I’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!
Overnight Oats! What the heck is that? At least that’s what my family said when I told them we’d be having them for breakfast.
Ok overnight oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Overnight oats for breakfast is a great way to start your day. You can make them a head of time, they last refrigerated for up to 5 days, they’re filling, nutritious, versatile, and heart healthy, you can have them on the go, and most importantly they’re yummy!
If you look around you’ll find like a million recipes for the best overnight oats in the world. Some are vegan, some have fruity flavors, others have nuts, and still others include yogurt, and more. Seriously the possibilities seem endless! But at the end of the day no matter what flavor or topping you prefer you still have to start out with basic oats.
Yes the French Toast or Banana Nutella overnight oats recipes look delish but really those are just ingredients you can add to make your breakfast to suite your taste or your mood. But in my case I make overnight oats for myself, my husband, and grandkids; of course everyone likes something different. The best solution is to make a batch, ok a big batch of overnight oats, portion them in containers (they can’t even agree on the containers they want to use), then just before eating each person can “customize” it to suite their taste.
So today I’ll share with you my basic recipe for overnight oats, even then you can switch out some of the ingredients to suite your needs. For example if you have mild allergies you can use non-dairy liquids such as soy or coconut milk. You can change up the liquids even if you have no allergies just to get a different taste.
Also I used rolled oats as I feel they have the best texture. Rolled oats are the ones you must cook, not the instant ones you just add water to and microwave. If you like your oats a bit on the crunchier side you can use steel cut oats.
The 2 most important things to remember when mixing overnight oats are the proportion of liquid to oats, I like to use 1 to 1 proportions; and that pinch of salt! Yes overnight oats must be seasoned to taste good and if you forget the salt there’s no amount of sweetener or toppings you can add that will make them taste right. So remember the salt!
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
Ingredients for oats:
6 Cups Rolled Oats
6 Cups Liquid – milk, coconut milk, soy milk, almond milk, or whatever type of milk you prefer – I use 2% milk or coconut milk
1/2 Cup Natural Sweetener – honey, molasses, maple syrup, coconut sugar, agave syrup, or whatever sweetener you like – I usually use coconut sugar or honey – try to stay away from white sugar
1/2 Cup Chia Seeds (optional)
2 Tbs. Salt
Toppings:
Fruit – fresh, dried, or frozen berries, bananas, mango, papaya
Granola
Nuts – sliced almonds, pecan pieces, etc.
Chocolate chips
Nut butters – peanut, almond, etc.
Shredded coconut
Or whatever topping you like
Directions:
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
The steamed or baked asian bun. What exactly is it. Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”. These names all refer to the same thing. That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.
Siopao, Bao, Manapua, or whatever you want to call it is a family favorite. It can be an appetizer, a snack, lunch, dinner, or dessert. It all depends on what it’s filled with. It’s the perfect picnic food. Easy to pack and very easy to eat. Don’t forget it’s delicious too!
In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven. Everyone has their own favorite place where they’ll swear make the best buns. In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint that has been serving the most amazing char sui and shoyu chicken manapuas for years.
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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some. Or sometimes you just want a unique filling that they don’t sell in the stores. That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns. In this recipe I will fill it with another Filipino favorite, chicken adobo.
You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts. Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken. Or you can fill it with your favorite meat or veggies. Really the recipe for the bun is the same regardless of the filling you choose to use. Click here for chicken adobo recipe.
So today I’m sharing the recipe for the steamed bun dough. You can fill it with anything you want.
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Ingredients:
1/4 cup warm water
1 packet active dry yeast
2 tbs. sugar
1 1/2 cup warm water
1/2 cup sugar
4 1/2 – 5 cups flour
3 tbs. oil
1 1/2 tsp. salt
Directions:
Place the 1/4 cup warm water in a small bowl or measuring cup
Add dry yeast packet and 2 tbs. sugar
Do not stir just swish it around so the yeast is wet and the sugar disolves
Set aside for about 10 minutes or until it is frothy
Place the remaining ingredients in a mixing bowl, but do not add all the flour. Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency. You may not need all the flour.
Add the activated yeast mix and mix well to form a medium soft dough. Add remaining flour in small increments until you achieve the correct consistency.
Knead the dough by hand or with an electric mixer using the dough hook attachment. Knead until the dough is very smooth and elastic.
Turn into and oiled mixing bowl. Roll the dough in the bowl to cover with oil.
Cover with plastic film and leave to rise in a warm place until it doubles in size.
Punch out excess air and divide into about 24 balls.
Flatten each ball into a flat circle on a lightly floured surface. Flatten dough to about 1/4″ thick.
Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
Be patient because properly risen dough will turn into light and fluffy buns!
When dough is properly risen steam each bun on high heat for 15 – 20 minutes.
Serve warm or cold. Store left over buns in the fridge in zip lock bags. To reheat either re-steam or cover with a damp paper towel and heat in the
Place the 1/4 cup warm water in a small bowl or measuring cup
Add dry yeast packet and 2 tbs. sugar
Do not stir just swish it around so the yeast is wet and the sugar disolves
Set aside for about 10 minutes or until it is frothy
Dough
Place the remaining ingredients in a mixing bowl, but do not add all the flour. Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency. You may not need all the flour.
Add the activated yeast mix and mix well to form a medium soft dough. Add remaining flour in small increments until you achieve the correct consistency.
Knead the dough by hand or with an electric mixer using the dough hook attachment. Knead until the dough is very smooth and elastic.
Turn into and oiled mixing bowl. Roll the dough in the bowl to cover with oil.
Cover with plastic film and leave to rise in a warm place until it doubles in size.
Punch out excess air and divide into about 24 balls.
Flatten each ball into a flat circle on a lightly floured surface. Flatten dough to about 1/4" thick.
Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
Be patient because properly risen dough will turn into light and fluffy buns!
When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
Serve warm or cold. Store left over buns in the fridge in zip lock bags. To reheat either re-steam or cover with a damp paper towel and heat in the
I 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!
My 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!
Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
Remove the peel from the grilled tomatoes and dice the tomato
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)
Slip garlic out of its peel and crush. Add to tomato mixture
Add cilantro and stir everything together
Squeeze lemon juice over the tomato mixture and mix well
Chimichangas are my favorite Mexican dish. It’s always what I order at Mexican restaurants. They are delicious!
You may be wondering what exactly are chimichangas. It’s really nothing more than a deep fried burrito! I’m not a burrito fan at all, but I’m definitely a chimichanga fan!
Actually you can turn just about any burrito into a chimichanga by simply frying it. In fact I’ve deep fried frozen store bought burritos. Of course they don’t taste as good as homemade, but they’ll do when you’re in a rush to get dinner on the table.
Now you can fill chimichangas with just about anything. Shredded Beef, Chicken, or Pork seem to be the most popular filling. But I’ve had seafood chimichangas as well as bean filled ones. One of our family favorites are ground beef chimichangas. They’re the easiest to make.
I serve them with shredded cheese, salsa, sour cream, and guacamole on the side. Everyone can add their own toppings. It goes great with Spanish Rice and Refried Beans.
Today I’m sharing my recipe. Hope you love it!
Ground Beef Chimichanga
Makes 10
Ingredients:
1 lb. Lean Ground Beef
1 Tbs. Garlic Powder
2 Tbs. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1 Tsp. Crushed Red Pepper flakes
1 Cup Shredded Monterey Jack Cheese
10 Flour Tortillas, the 8″ size
Oil for frying
Toppings of your choice (salsa, sour cream, guacamole, etc.)
Directions:
Place beef in a pan over medium heat
Add all the spices and cook until beef is crumbly
Remove from heat and stir in shredded cheese
Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito
I’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!
t oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
The steamed or baked asian bun. What exactly is it. Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”. These names all refer to the same thing. That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.
Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
I 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.
My 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!
Chimichangas are my favorite Mexican dish. It’s always what I order at Mexican restaurants. They are delicious!
