Tender shredded beef wrapped in a soft flour tortilla covered in a not too spicy, flavorful sauce and Mexican cheese, then baked until it’s golden brown and gooey.
Marci, a Pressure Cooking Today reader, emailed me and asked me for advice on converting a couple of slow cooker recipes to pressure cooker recipes, including a recipe for Shredded Beef Enchiladas from Mel’s Kitchen. Mel’s shredded enchilada recipe looked like one my family would love too, so I decided to convert it in to a pressure cooker recipe and share it with everyone.
When making this recipe, use a chuck roast because it has plenty of fat and the meat will come out super tender and flavorful.
After cooking, you will get rid of most of the fat when you shredded the beef and separate the fat from the cooking liquids. If you want to get rid of even more fat, you could make the shredded beef a day ahead and then refrigerate the meat and juices overnight and remove the fat the next day when it’s solid.
This recipe makes enough meat for ten enchiladas . I only made six and froze the rest of the meat for tacos for another day.
Mel said the recipe was sent to her by a reader, and it is a great recipe. The beef is rich and flavorful. I used a mild salsa and the beef was not very spicy. If you like your beef enchiladas with a bit more kick, I would use a hot salsa or add a can of diced chiles.
Pressure Cooker Shredded Beef Enchiladas
- 1 3-pound chuck beef roast
- 1 1/2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 10 6-inch flour or corn tortillas
- 1 1/2 cups shredded Mexican cheese blend
Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release remaining pressure. When valve drops carefully remove lid.
Remove the beef from the pressure cooker and shred with two forks, discard any fat as you shredded. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
In a small bowl, whisk together the cornstarch and 3 tablespoons water; add to the liquid in the pressure cooking pot. Select saute and cook, stirring constantly, until the sauce is thickened slightly.
Mix 1/2 cup sauce with the shredded beef. Spread 1/2 cup sauce on the bottom of a 9 x 13-inch pan sprayed with non-stick cooking spray.
Fill each tortilla with 1/3 cup of the shredded beef mixture and 1 tablespoon cheese. Roll up and place seam side down in the pan.
Pour sauce over the enchiladas (you may not need to use all the sauce.)
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Serve with sour cream, guacamole and fresh salsa, optional.