I am all about the leftovers lately. Not reheating them “As Is,” but turning them into a different meal altogether. You remember the Broiled Marinated Hanger Steak Recipe from a few days ago? Well, that was just the beginning of a double-recipe opportunity. Using leftover cooked meat to prepare another mouthwatering meal, especially in a pressure cooker, is just smart because the meat doesn’t dry out, it picks up moisture from the liquid added to the pot, plus from the heavy steamy chamber. I like to think of it as a double-steam room situation – it can handle it.
Leftover steak or roast, either beef or pork will work beautifully to create a Mexican filling for either tacos, burritos or enchiladas. I added potatoes to the filling, not just to increase the volume, but because potatoes soak up the flavors around them. I used some ground Annatto to perk up the filling, which I have used in several recipes here on my blog, but if that’s a spice you don’t have on hand, and can’t wait for it to arrive in the mail, you can substitute some chili powder instead. Orange juice in another delicious touch in this recipe, one I learned from a few Hispanic cooks back in the day. It gives the meat a kick of citrus without overpowering it, just a gentle nod of flavor.
The entire pot of filling will be done in 20 minutes or less. Just get the tortillas ready, and don’t forget some of those canned beans you have stored in the pantry. A good margarita wouldn’t hurt either?!
1/2 onion, sliced
2 teaspoons ground Annatto or chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup orange juice
1/3 cup chicken broth
1/2 pound cooked beef or pork, chunked
2 large or 4 small potatoes, peeled and diced
1/4 cup green chilies, any variety
1/4 cup fresh cilantro, roughly chopped + more for serving
tortillas for serving
- In an electric pressure cooker insert, add 1 teaspoon oil and press Saute. Add onion and cook for 1 minute. Add annatto, cumin, onion powder, salt and pepper, stir. Cook for 30 seconds. Add juice and broth, stir to combine.
- Add cooked meat, potatoes, chilies and cilantro, stir to combine. Place lid on top and seal. Cook on high pressure for 15 minutes. Remove lid manually and stir filling. Press Saute again and reduce liquid for 2 minutes or until thickened slightly.
- Serve in tortillas either corn or flour with Mexican toppings. Enjoy!