2 tbsp. canola oil • 11/2 lb. chuck
steak, cut into 2-inch pieces • 1 cup
beef stock • 1 can (about 15 oz.)
diced tomatoes with green chiles - 2 tbsp. chopped chipotle chiles
in adobo sauce • 8 corn tortillas - sliced avocado, crumbled cotija
cheese, fresh cilantro sprigs,
and lime wedges, for topping^ u^
Set 6-qt. multicooker (such
as Instant Pot) to sauté. In
multicooker, heat oil. Season
beef; cook, turning often,
until browned all over, about
3 minutes. Add stock, tomatoes,
and chipotles; cover. Set
multicooker to manual pressure
on high; seal steam valve. Cook
beef for 20 minutes. Quick-
release steam. Transfer beef
to cutting board; shred with
2 forks. Toss with 1 cup cooking
liquid. Serve beef with tortillas
and toppings. Serves 4.
Instant Pot Mexican Beef Tacos
2 sticks butter, at room
temperature • 1/2 cup drained,
chopped sun-dried tomatoes
packed in oil • 11/2 tbsp. grated
Parmesan • 11/2 tsp. anchovy paste - 2 lb. russet potatoes, peeled and
quartered • 1/2 cup heavy cream - 1 tbsp. olive oil • 4 bone-in pork
chops (about 10 oz. each) • 2 tbsp.
chopped fresh chives^ u^ For
umami butter, mix 1 stick butter,
tomatoes, cheese, and anchovy
paste. In large pot, cover
potatoes with water. Boil until
tender, about 15 minutes.
Drain potatoes; return to pot.
Add remaining 1 stick butter
and cream. Mash potatoes;
season. In skillet, heat oil over
medium. Season chops; cook,
turning often, until cooked
through, 15 to 18 minutes. Top
chops with umami butter. Top
potatoes with chives. Serves 4.
Pork Chops with Umami Butter & Mashed Potatoes