Machaca

(Total Time: 75-80 MIN| Serves: 6)

Ingredients:
2 tsp Garlic Powder
1 tsp Cumin
½ tsp Ground Coriander Seeds
1 tsp Salt
1 tsp Ground Black Pepper
3½ lbs. Beef Chuck Arm
3 tbsp. Rendered Pork Fat
2 tbsp. Tomato Paste
2 tbsp. Worcester Sauce
2 cups Salsa
1 cup Beef Broth

Directions:

  1. Place in a bowl the garlic powder, cumin, coriander seeds, salt and pepper, and Mix well. Add the chuck and rub well.
  2. Set the Instant Pot to “Sauté” and place in it the pork fat.
  3. When the fat has melted place in the chick and brown on four sides, 2 minutes on each.
  4. While Chuck is browning mix together in a bowl the tomato paste, Worcester sauce, salsa and beef broth. Pour it over the chuck when it has browned.
  5. Place and lock the lid, and manually set the cooking time to 70 minutes at high pressure.
  6. When done let naturally release the pressure.
  7. Shred the chuck with a fork and mix well to reabsorb the juices.
  8. Serve hot.

(Calories: 608 | Total Fats: 44g | Net Carbs: 6g | Proteins: 44g |Fibers: 1g)