Carne Mechada; Pineapple Chipotle Pulled Pork Tacos - Cuisinart CPC-400 Serie Manual Del Usuario

Nutritional information per serving (1 cup):
Calories 379 (21% from fat) • carb. 28g • pro. 41g
fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg
calc. 63mg • fiber 6g

Carne Mechada

A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 3 cups
Carne:
1½ pounds flank or hanger steak
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 small onion, sliced
4 garlic cloves, crushed
1 large bay leaf
¼ cup Worcestershire sauce
1 cup beef broth
Sofrito:
1 teaspoon vegetable oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 small to medium red pepper, cut into
thin 1½-inch long julienne strips
1 chipotle pepper, puréed
2 tablespoons Worcestershire sauce
¼ cup tomato sauce
¾ cup reserved beef cooking liquid
1. Season the beef on both sides with the
salt and pepper, cut in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
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Once the oil is hot, add the meat to brown,
about 3 to 5 minutes per side.
2. When meat is browned, remove and reserve.
Add the onion and garlic to the pan, scraping
up any browned bits that may remain on
the bottom with a wooden spoon. Cook
until soft and fragrant. Stir in the bay leaf,
Worcestershire, reserved meat and beef broth.
Secure lid and select High Pressure. Set the
time for 75 minutes. When the audible beep
sounds, let pressure release naturally.
3. Once pressure is completely released, red
indicator will drop. Remove lid. Allow to cool
before shredding. For maximum flavor, allow
meat to chill in refrigerator in the cooking
liquid overnight. Before using, shred meat into
1½- to 2-inch long shreds with fork or hands.
4. When the meat is shredded, make the sofrito.
Put oil into the cooking pot and select Brown.
Once the oil is hot, briefly brown the beef in
batches, about 3 minutes per batch. Reserve
the meat and add the onion, garlic and
peppers and garlic to the pot, scraping up any
brown bits that may remain on the bottom. Stir
in the chipotle and then the Worcestershire,
tomato sauce, reserved beef and cooking
liquid. Secure lid and select High Pressure. Set
time for 3 minutes.
5. When time expires, use Quick Pressure
Release. Once pressure is completely
released, remove lid. Taste and adjust
seasoning as desired.
Nutritional information (based on 6 servings):
Calories 215 (38% from fat) • carb. 7g • pro. 26g
• fat 9g sat. fat 3g • chol. 78mg • sod. 626mg
• calc. 47mg • fiber 1g
Pineapple Chipotle
Pulled Pork Tacos
Cutting the pork into smaller pieces before
cooking speeds up the cooking time and
guarantees each bite will melt in your mouth.
Makes about 4 cups
2 pounds pork butt, cut into 2-inch
chunks
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
3 garlic cloves, smashed
1 cinnamon stick
¾ cup pineapple juice
¼ cup water
∕ cup ketchup
1
3
1 chipotle, finely chopped
For serving:
Taco shells
Red cabbage, thinly sliced
Diced pineapple (fresh, not canned)
Radish, cut into thin matchsticks
Cilantro, roughly chopped
Lime
1. Season the pork with the salt, chili powder
and cumin. Add the pork, garlic and cinnamon
stick to the cooking pot of the Cuisinart
25
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