Carne Deshebrada Recipe
Learn how to make carne deshebrada to use it for tacos, burritos, stews, and salads.
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Servings: 1
Equipment
- Instant Pot
Ingredients
- 1 ½ lb beef brisket (read notes)
- 1 small onion (peeled)
- 4 garlic cloves (skin on)
- 2 bay leaves
- ½ tsp black peppercorns
- ½ tsp cumin seeds
- 1 Tbsp oregano
- 1 Tbsp coarse salt
Instructions
- Place meat and all spices in your Instant Pot.
- Add salt, and pour water enough to cover the meat for 1 inch.
- Close the lid, set the float valve up, and cook at high pressure for 40 minutes.
- Natural release for 10 minutes then quick release the steam before opening the pot.
- Remove the meat from the pot and place in the bowl of a stand mixer.
- Attach the flat beater paddles and mix at low speed for about 30 seconds or until is fully shredded.
- Use it in your recipe or store it as suggested.
NOTES
- You can also use chuck roast, flank, skirt, or rump roast to make this recipe.
- Check out the post where I tell you how to cook it using other methods.
- Don't throw away the cooking water! That flavorful beef broth is perfect to make soups, sauces, and stews.
Nutrition
Calories: 1096kcal | Carbohydrates: 9g | Protein: 143g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Cholesterol: 422mg | Sodium: 7519mg | Potassium: 2406mg | Fiber: 3g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 16mg
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