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Here’s my Cinco de Mayo recipe – shredded flank steak tacos, braised in beer.

Flank steak was a cheap cut, until sizzling platters of fajitas took off in every Tex-Mex joint in America. Normally, I don’t think about pressure cooking steaks – tender beef can’t stand up to pressure cooking.

That changed when I had a Corona braised flank steak burrito from the Wholly Frijoles food truck. Braised flank steak? It worked beautifully. The long, tough meat fibers in flank steak – that we slice across when we’re serving it grilled – are tenderized by the long, slow cooking, and shred into a fantastic taco filling. (Or burritos, of course – like in the original inspiration. Much to my shame, I’ve never got the hang of burrito wrapping, so I serve tacos instead.) Of course, I had to try this in my pressure cooker.

Why braise the beef in beer? It adds more flavor than water, and the acid helps cut the richness of the beef.

Corona is the classic choice for a Mexican beer braise, but…I find it wimpy for drinking. (Yes, even with a lime.) I’m not saying I would turn one down – free beer is free beer, after all – but If I buy a 6-pack of Corona, and use 1 in this recipe…the other 5 bottles are going to sit in my fridge for a long time. You can use any Ale or Pilsner in this recipe – normally, I’d go with Mexican Negra Modelo – but Great Lakes Brewery, just up the road from me in Cleveland, has a Pilsner I actually like, so I went with a bottle of that.

The only other trick to this recipe is cutting the steak into 2 inch wide strips across the grain. This helps it cook faster, and (more important) has it ready to shred into bite-sized pieces immediately after cooking. The flank steak comes out of the pressure cooker fall-apart tender, and all it takes is a minute of shredding with a fork to be ready to serve.

Video: Pressure Cooker Beer Braised Flank Steak Tacos (2:01)



Pressure Cooker Beer Braised Flank Steak Tacos – Time Lapse [YouTube.com]

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Pressure Cooker Beer Braised Flank Steak Tacos ★★★★★ 5 from 1 reviews Author: Mike Vrobel

Mike Vrobel Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 - 8 servings 1 x Print Recipe Pin Recipe Description Pressure Cooker Beer Braised Flank Steak Tacos. Shredded beef with peppers and onions – a great filling for taco night. Scale 1x 2x 3x Ingredients 1 tablespoon vegetable oil

vegetable oil 1 medium onion, diced

medium onion, diced 1 Red bell pepper, seeded and diced

Red bell pepper, seeded and diced 1 Green bell pepper, seeded and diced

Green bell pepper, seeded and diced 1 Yellow bell pepper, seeded and diced

Yellow bell pepper, seeded and diced 3 cloves garlic, crushed

cloves garlic, crushed 8oz beer (the rest of the bottle is for the cook)

beer (the rest of the bottle is for the cook) 2 pounds beef flank steak, cut into rough 2 inch squares

pounds beef flank steak, cut into rough 2 inch squares 1 teaspoon kosher salt

kosher salt 2 teaspoons ground ancho chile powder (or a chili powder blend) Instructions 1. Saute the peppers and onions, deglaze with beer: Heat 1 tablespoon of oil over saute mode until it is shimmering. (Medium heat in a stovetop PC.) Add the onions, peppers, and garlic to the pot and stir to coat with oil, then sprinkle with 1/2 teaspoon of salt. Saute until the onions soften, about 5 minutes. Pour the beer into the pot and scrape the bottom of the pot with a wooden spoon to loosen any stuck bits of onion. Bring the beer to a boil for 1 minute to boil off some of the alcohol.

2. Slice and season the flank steak, then add to the pot: While the peppers and onions are cooking, slice the flank steak into 2 inch pieces and sprinkle with the salt and Ancho chile powder.

3. Pressure cook on high for 30 minutes with a natural pressure release: Stir the beef into the pot. Lock the lid and pressure cook on high pressure for 30 minutes in an electric PC or 24 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes.

4. Shred the beef and serve: Scoop the beef and vegetables to a platter with a slotted spoon. Pour the pan juices into a gravy strainer and let settle. Shred the beef with forks, then pour just enough of the defatted pan juices over it to make it wet. Serve with taco fixings and enjoy! Notes This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot electric PC. A fat separator is also recommended.

Serve with tortillas, pinto beans, shredded lettuce, cheese, sour cream, sliced jalapenos, and cilantro. (Or your favorite taco toppings.)

Don’t want to use beer? Substitute water or chicken stock, and stir in the juice from 1 lime at the end of cooking. Category: Weeknight Dinner

Method: Pressure Cooker

Cuisine: Tex-Mex

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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