Pressure-Cooker Mexican Shredded Beef Wraps

• 1 boneless beef chuck roast (2 to 3 pounds), halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1/4 cup lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 6 flour or whole wheat tortillas (8 inches)
• Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

1. Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145u0b0.
2. Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice.
3. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

chuck roast, salt, pepper, onion, pepper, garlic, tomato sauce, water, lime juice, chili powder, ground cumin, cayenne pepper, flour, toppings

Taken from www.tasteofhome.com/recipes/pressure-cooker-mexican-shredded-beef-wraps/ (may not work)