Pork Carnitas Tacos
Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa
| By : |
From Time Inc's "Instant Pot Weekday Meals"
| Prep Time | 10 minutes |
| Cook Time | 10 hours |
| Servings |
16 servings
|
Ingredients
- 5 tablespoons lime juice fresh, about 3 limes
- 1/4 cup chili sauce
- 3 drops hot pepper sauce such as Tabasco
- 1.25 ounces taco seasoning
1 package , low sodium - 2 pounds flank steak 1 steak, trimmed
- 3/4 cup scallions sliced in
2-inch pieces - 1/2 cup cilantro sprigs
- 1 tablespoon Jalapeno pepper chopped and seeded
- 1 teaspoon ground cumin
- 12 ounces cranberry-raspberry crushed fruit
1 carton - cilantro fresh, optional
- 16 tortillas
8-inch
Ingredients
|
Instructions
- Combine
1/4 cup of the lime juice, chili sauce, hot pepper sauce and taco seasoning in the inner pot of your Instant Pot. Add steak to pot, turning to coat. - Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour cook time.
- When time is up, turn cooker off, and repeat programming procedure using [Adjust] to select “Less” mode. Press [-] or [+] to choose 9 hours cook time.
- While steak cooks, place scallions, cilantro sprigs, and jalapeño pepper in a food processor; pulse 5 times or until finely chopped. Add remaining
1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit; process until smooth. - Spoon mixture into a bowl; cover and chill.
- When slow cook time is up, remove steak from cooker; discard cooking liquid.
- Shred steak into bite-sized pieces, and garnish with cilantro, if desired. Warm tortillas according to package directions.
- Spread about
1 1/2 tablespoons salsa over each tortilla. Spoon about1/2 cup shredded steak down center of each tortilla; roll up.
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