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Shredded Beef Tacos

2 pounds boneless beef chuck roast, 2 inches thick
2 tablespoons cooking oil
3/4 cup chopped green or red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
2 to 3 cloves garlic, minced
2 dried chipotles, seeded and chopped or 2 jalapenos, seeded and chopped
1 tablespoon chili powder
3/4 cup beef broth
8 8-inch flour tortillas
Guacamole (optional)
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
Shredded lettuce (optional)

Trim any visible fat from the meat. Set aside.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil
over medium heat. Cook meat until brown on all sides. Add more
oil, if needed. Remove the meat and set aside. Drain off fat.

Place the rack in the pressure cooker. Return the meat to cooker
and add the sweet pepper, onion, garlic, chipotle or jalapeno
peppers, chili powder, and beef broth.

Lock lid in place. Place pressure regulator on vent pipe (if you
have a first-generation cooker). Over high heat, bring cooker up
to pressure. Reduce heat just enough to maintain pressure and
pressure regulator rocks gently; cook for 35 minutes.

Allow pressure to come down naturally. Carefully remove lid.
Meanwhile, heat tortillas according to package directions.

Transfer meat to a cutting board. Using the tines of two forks,
pull the meat across the grain to form shreds. With a slotted spoon
remove the vegetables to a serving platter. Combine with meat.

On each tortilla spoon about 1/2 cup of the meat mixture. If
desired, top with guacamole, sour cream, cheese, and lettuce. Roll
up tortillas. Makes 8 main-dish servings (4 cups meat mixture).


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