Birria Taco–Inspired Salad
Uncooked lean trimmed boneless chuck steak
1 pound(s), chuck roast, cut into 2-inch pieces
Canned enchilada sauce
1 cup(s), red
Unsalted beef stock
Ancho chile powder
3 medium clove(s), smashed
2 medium, stone-ground
Chopped romaine lettuce
¼ cup(s), crumbled
1 item(s), medium, diced
- On a 6-quart Instant Pot®, press Sauté. When Hot is displayed, coat the pot with cooking spray. Add the beef and cook, turning occasionally, until browned on 2 sides, about 8 minutes. Turn the pot off. Add the enchilada sauce, broth, chile powder, and garlic to the beef. Lock the lid in place, making sure the vent is closed. Set the pot to cook at High Pressure for 40 minutes.
- When the cooking time is over, allow the pressure to naturally release for 10 minutes, then use the quick-release for any remaining pressure. Transfer the beef to a large bowl. Using 2 forks, shred the beef. Toss the beef with ⅓ cup of the cooking liquid and the salt.
- Preheat the broiler to low. Line a sheet pan with nonstick foil. Quickly dip the tortillas into the remaining cooking liquid and transfer to the pan. Coat the tortillas with cooking spray. Broil until toasted and browned, 1 to 2 minutes. Turn the tortillas over and coat with cooking spray. Broil until toasted and browned, 1 to 2 minutes. Cut each tortilla into 6 wedges.
- Divide the lettuce among 4 bowls. Top with the beef, cheese, avocado, and tortilla pieces. Top with the salsa. Serve the salad with the lime wedges.
- Serving size: 1 salad