Shredded Beef Nachos w/ Melted Cottage Cheese Queso

 

Shredded Beef Nachos with melted cottage cheese (queso)

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SERVINGS 12

Ingredients
 

  • 3 pound chuck roast cut into 4 pieces
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • olive oil cooking spray
  • 1 cup finely chopped onion
  • 5 garlic cloves finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 2 bay leaves
  • 14- ounce can diced tomatoes drained
  • 3 chipotle peppers in adobo from 1 can, finely chopped, plus 1 tablespoon adobo sauce
  • 1 cup beef broth
  • 1 cinnamon stick

Instructions

  • Season the beef pieces with the salt and pepper.
  • Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
  • Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
  • Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
  • Turn off heat and add the remaining ingredients.
  • Return the beef and any accumulated juices back to the pot.
  • Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
  • Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
  • Open the lid and remove the meat to a large shallow dish. Set aside.
  • Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
  • Return the strained liquid to the pot. (Discard the solids.)
  • Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
  • While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
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