Tag: Mexican
Shredded Beef (Instant Pot)
Shredded Beef (Instant Pot)
Any time I see a chuck roast on sale, I purchase one for shredded beef tacos. What would normally take 4-5 hours in a crock pot takes an hour in the Instant Pot. Chuck works the best because of it’s fat content and flavor. Other cuts of beef that will work include, skirt, flank, arm, bottom round, or shank meat. This meat is also great in burritos, rolled tacos, sopes, on arepas, tortas, machaca, etc.If you don’t own a pressure cooker, you can prepare this meat in a crock pot or in a Dutch oven on the stove top or inside the oven. This will take some time. Low and slow is the key. 4-5 hours in the crock pot on high. For the oven, preheat it to 300 degrees. Cook the meat for 3-4 hours until it falls apart.
Equipment
- instant pot
Ingredients
- 3 lbs chuck roast cut into large cubes
- 1 medium white onion diced
- 6 garlic cloves
- 1 cup beef stock
- 2 tsp salt
- 2 tsp pepper
Instructions
- Add all of the ingredients to the Instant Pot. Turn the setting to Pressure Cooker on high for 50 minutes. Put on the lid and push start.
- Once the 50 minutes is up, release the pressure. Turn the setting to Sauté on high for 15 minutes or until all the liquid has evaporated. Let cool before serving.
Tres Leches Cake
Tres Leches Cake
This is one of my favorite cakes. It’s quite easy to make. I’ve also learned while making it how unhealthy it is for you. Holy shit. Cream, more cream, sweetened condensed milk, evaporated milk, a stick of butter, 5 eggs, and a lot of sugar. I’m pretty sure that tres leches translates to English as “dairy bomb that will make your ass fat, tubby.” What’s really bad is that I only see a good 6-8 servings of this cake, when there’s probably twice that. Please try and share this cake. It really wouldn’t be right to eat all of it. Even over the course of a week(like anything even lasts that long in my house.)
Equipment
- standing mixer
Ingredients
Cake
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla
Tres Leches
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 1 tsp vanilla
Whipped Cream and Toppings
- 1 1/4 cup heavy whipping cream
- 4 tbsp sugar
- 1 tsp vanilla
- fruit of your choosing berries, pineapple, peaches, kiwi, mangos are all great options
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- In a mixer, beat 1 egg at a time over medium speed for 1 minute. Pour in the melted butter and continue to mix.
- Slowly add in the sugar, the vanilla, then the flour mixture.
- Preheat the oven to 325 degrees. Grease a 9”x13” cake pan with butter. Pour the mixture into the pan.
- Bake the cake for 30 minutes. Let cool on a rack.
- While the cake is cooling, mix together the tres leches.
- Once the cake had completely cooled, poke a ton of tiny holes on the top of it with a tooth pick or a knife. Pour the tres leches over the cake. Let the cake absorb the mixture covered in the refrigerator for 4 hours.
- About 5 minutes before you’re ready to frost the cake, mix on medium speed the heavy cream, sugar, and vanilla.
- Mix until it peaks and is whipped cream consistency.
- Evenly spread the whipped cream mixture over the cake. At this point the cake is ready. Or…
- Top the cake with your favorite fruits before serving. I topped the cake with blueberries and strawberries.
Cilantro Lime Rice
Cilantro Lime Rice (instant pot)
This recipe is almost the same as the Mexican style rice recipe, except the ingredients are all belended together.
Equipment
- Instant Pot pressure cooker
Ingredients
- 3 cups long grain white rice washed and rinsed
- 3 cups water
- 4 garlic cloves
- 1/4 medium white onion
- 1/4 cup cilantro
- 2 tsp salt
- juice of a lime
Instructions
- Add all of the ingredients except the rice into a blender.
- Purée until smooth.
- Add the water mixture and rice to the instant pot. Set to Pressure Cooker on high for 4 minutes.
- Release the pressure when done. Fluff with a fork.
