RICHMOND, Va. --It’s Taco Tuesday! Food Health Coach, Erika Schlick joins us with her recipe for instant pot beef perfect for tacos! For this recipe and more visit her website.
TACO MEAT
1 tablespoonavocado oil (use code TRAILTOHEALTH for 10% off)
1 tablespoongarlic powder
1 tablespoononion powder
1 teaspoonsalt
1 Ib. beef chuck roast or stew meat, cut into 1½ inch cubes (Order grass-fed meat fromButcher Box (discount varies) orUS Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
FOR SERVING TACOS
6 lettuce cups orcassava flour tortillas
shredded lettuce, if usingcassava flour tortillas
1 recipe Pico (below)
1 recipeAvocado Crema
sliced avocado
PICO
1½ cup tomatoes
½ cup chopped fresh cilantro leaves
1 lime
1 teaspoongarlic powder
salt, to taste
Directions
1. Press SAUTE on theInstant Pot and add the avocado oil. Add the garlic powder, onion powder and salt, and heat until aromatic. Stir in the cubed beef and cook until browned. (Use code TRAILTOHEALTH for 10% off)
2. Close and lock the lid and ensure the valve is in the sealing position. Press MEAT/STEW and cook for the default time.
3. Once the cooking is complete, allow the pressure to release naturally for 10 minutes. Then, release the steam by pushing the valve to the venting position. Once the steam is fully released, you can open the lid.
4. Shred the meat in the pot and strain the extra liquid.
5. To serve, divide the shredded beef between lettuce cups or cassava flour tortillas. Top with shredded lettuce (if using), Pico andAvocado Crema. Serve with sliced avocado.
FOR THE PICO
1.Dice the tomatoes and place in abowl with the cilantro. (Code TRAIL gets you 10% off Nakano Knives)
2.Squeeze the lime juice into abowl and add the garlic powder. Pour over the tomato mixture and toss until combined. Season with salt to taste and serve immediately.
