I created this recipe while cleaning out my refrigerator and trying to figure out what to do with leftover pot roast. I love how simple this is. I store the rub in my cupboard to streamline preparation. What could be easier?
—Ann Piscitelli, Nokomis, FL
Prep: 40 min. • Cook: 40 min. + releasing • Makes: 16 servings plus 1/4 cup leftover spice mixture
2 Tbsp. kosher salt
2 Tbsp. packed brown sugar
1 Tbsp. ground cumin
1 Tbsp. smoked paprika
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. ground mustard
1 tsp. dried oregano
1 tsp. cayenne pepper
1 (3 lbs.) boneless beef chuck roast
3 Tbsp. canola oil
2 large sweet onion, thinly sliced
3 poblano pepper, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
1 jar (16 oz.) salsa
16 flour tortillas (8 in.), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: cubed avocado, sour cream and minced fresh cilantro
1. Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.)
2. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 40 minutes.
3. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions. Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through.
4. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
1 SERVING: 415 cal., 18g fat (6g sat. fat), 70mg chol., 830mg sod., 35g carb. (5g sugars, 1g fiber), 27g pro.