Machaca Burritos with Fresh Avocado Sauce

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Servings:

• Recipe serving size: 1 burrito
• Number of servings: Adjust Reset

Ingredients:

• For the Machaca

• 1 lb. boneless beef chuck roast, cut into large pieces (about 4)
• 1 tsp. chili powder
• 3/4 tsp. salt, divided
• 1 Tbsp. vegetable oil
• 1 cup yellow onion, chopped (about 1/2 medium onion)
• 3 garlic cloves, peeled, minced
• 1/4 cup water or reduced sodium beef stock
• 1 4-oz. can hot diced green chiles
• 1/4 cup Roma tomato, chopped (about 1 Roma tomato)
• 2 Tbsp. fresh lime juice (about 1 fresh lime)

• For the Avocado Sauce:

• 1 Tbsp. fresh cilantro leaves
• 1 jalapeño, stemmed, seeded, roughly chopped
• 1 ripe, fresh avocado, halved, pitted and peeled
• 2 Tbsp. fresh lime juice (about 1 fresh lime)
• 1/4 tsp. sea salt

• For the Burritos:

• 6 whole grain tortillas
• 3 cups packed shredded iceberg or romaine lettuce
• Avocado sauce

Instructions:

1. Season meat with chili powder and ½ teaspoon salt evenly over all sides.
2. Use the sauté option on the Instant Pot®, and quickly sear the meat on both sides for about 1 minute. Remove the meat and place on a plate and set aside. If needed, turn off the Instant Pot to avoid crust left on the pot from burning.
3. Use the low sauté setting on the Instant Pot, add onion and garlic. With a wooden spoon, stir and release the browned bits left on the pan. Add water and let the liquid reduce for about 2 minutes.
4. Add diced chiles and tomatoes and stir. Stir in lime juice.
5. Place the meat on top of the vegetable mixture and season with 1/4 teaspoon of salt.
6. Select to cook on high pressure for 30 minutes. Close lid, lock it, and press the valve down to seal.
7. After 30 minutes, let the pressure naturally release for 10 minutes before manually releasing any pressure.
8. Transfer the meat to a cutting board. Let it cool first and then shred with two forks and chop with a knife into smaller pieces. Remove any connective tissue or excess fat. If the meat starts to get dry, transfer the shredded meat back into the liquid to keep it moist.

1. For the Avocado Sauce:

2. Add cilantro and jalapeño to a food processor and process until chopped. Add fresh avocado, lime juice and puree until smooth. Season with salt.

1. For Assembly:

2. Warm tortillas in a hot pan on each side or in the microwave. Place warm tortillas on six plates and top with 1/3 cup of shredded meat, ½ cup of shredded lettuce, and 2 tablespoons of avocado sauce. Fold ends and roll up the burritos.
3. Serve with extra avocado sauce.

Notes & Tips: