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|By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider|
|Prep Time||60 minutes|
|Cook Time||47 minutes|
Beef Machaca Tacos
Uno-Dos-Tres Shredded Beef And Broth
The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot’s revolutionary cooking power.
The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you’ll want to make over and over again.
DEBORAH SCHNEIDER was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006.
Tasty tacos! Its going to be a family fave❤️
Directions appear backwards. The beef should be cooked first in the Instant Pot, and then the tacos in the Pot after
Looks delicous , made this no problem. How ever, the d
Directions seem a tad confusing. Looks grest though!
Easy to do but rather bland. Will kick up spices when i make it again.