|By :Bruce Weinstein & Mark Scarbrough|
|Course||Dinner, Main Course|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Beef Bouillon Cubes, Dehydrated Onion Flakes, Garlic Powder, Lean Ground Beef, Onion Powder, Raw Steel-Cut Oats, Unsweeted Cocoa Powder|
|Keyword||taco recipes, tacos|
|Cook Time||30 minutes|
- 2 tbsp vegetable canola, or other neutral-flavored oil
- 2 lbs lean ground beef preferably 90 percent lean or more
- 2 beef bouillon cubes (gluten-free if necessary), crumbled
- 2 tbsp dehydrated onion flakes
- 1 1/2 tbsp standard chili powder
- 2 tsp unsweetened cocoa powder do not use a powdered cocoa mix
- 2 tsp garlic powder
- 2 tsp mild smoked paprika
- 2 tsp granulated white sugar
- 1 tsp onion powder
- 1/2 tsp ground dried cayenne
- 1/4 cup raw steel-cut oats (certified gluten-free if necessary — do not use standard rolled or quick-cooking oats)
- 3/4 cup Water
- Press Sauté and set for Medium, Normal or Custom
- As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Crumble in the ground beef and cook, stirring often, until lightly browned, about 5 minutes.
- Stir in the crumbled bouillon cubes, onion flakes, chili powder, cocoa powder, garlic powder, smoked paprika, sugar, onion powder, and cayenne until fragrant, about 30 seconds. Add the steel-cut oats and stir well. Pour in the water and scrape up any browned bits on the pot’s bottom. Turn off the heat and lock the lid on the pot.
- Set the Instant Pot for Pressure Cook/Manual and set to LOW pressure for 6 minutes.
- When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Stir well and set aside for a couple of minutes so the meat continues to absorb the sauce.
• For a 3-quart Instant Pot, you must
halve all of the ingredient amounts.
• For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must double all of the ingredient amounts.
• Serve the taco meat in taco shells with diced tomatoes, shredded iceberg lettuce, and/or shredded Monterey Jack cheese.
• To make a copycat version of Taco Bell’s quesadilla sauce for tacos, whisk these ingredients in a medium bowl until uniform: 2/3 cup regular or low-fat mayonnaise (gluten- free, if necessary), 2/3 cup regular or low-fat sour cream (gluten-free, if necessary), 1/4 cup minced jarred (hot or “tamed”) pickled jalapeño rings, 1/4 cup brine from the jar of pickled jalapeños, 1 tablespoon mild paprika, 1 tablespoon ground cumin, 1 1/2 teaspoons onion powder, 1/2 teaspoon garlic powder, and
1/2 teaspoon standard chili powder. Store any leftovers in a covered bowl in the refrigerator for up to 3 days.
Bruce Weinstein & Mark Scarbrough
All recipes by : Bruce Weinstein & Mark Scarbrough
You might also like
Leave a ReplyWant to join the discussion?
Feel free to contribute!