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|By :Everyday Mexican Instant Pot Cookbook by Leslie Limon|
|Browse Category||Kid-Friendly, Meat, Seven Ingredients or Less|
|Diet||Dairy Free, Gluten Free|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Lime, Orange Juice, Pork Shoulder|
|Prep Time||10 minutes|
|Cook Time||1 hour|
6 - 8 servings
tip: To crisp up your carnitas, spread them out on an ungreased baking sheet. Bake in a 425°F oven for 8 to 10 minutes, or until golden and crisp.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
The timing was off with this one. I used a pork shoulder blade roast and perhaps that was the cooking issue. After 25 mins with NRV it was still very tough. Put it back in for another 8 mins but i think it could have used more. I thought the flavour was bland so I added more cumin and taco seasoning with a bit of the pot juices before putting it in the oven. Not bad but not my favorite