This recipe saves a step—it marinates during the cooking, creating a flavorful, tender steak.
5 tablespoons fresh lime juice (about 3 limes)
1/4 cup bottled chili sauce
3 drops hot pepper sauce (such as Tabasco)
1 (1.25-ounce) package low-sodium taco seasoning
1 (2-pound) flank steak, trimmed
3/4 cup (2-inch) sliced scallions
1/2 cup cilantro sprigs
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 (12-ounce) carton cranberry-raspberry crushed fruit
Fresh cilantro (optional)
16 (8-inch) tortillas
How to Make It
Combine 1/4 cup of the lime juice and next 3 ingredients (through seasoning) in the inner pot of a 6-quart 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 programing 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 about 1/2 cup shredded steak down center of each tortilla; roll up.
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