1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cornstarch
10 6- or 7-inch flour or corn tortillas
2 cups shredded cheddar jack cheese
Fresh cilantro (optional)
Cut the beef roast into thirds and add to an instant pot. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast. Cook on high pressure for 55 minutes. Natural release pressure for 10 min, then quick release.
Remove the roast and place in a large bowl or shallow pan (like a 9X13). Shred with 2 forks. Pour the mixture from the instant pot into a saucepan and bring to a simmer. (This can also be done in the instant pot on the saute setting.) In a small bowl, whisk together the cornstarch with about 2-3 tablespoons water. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.). Top with more cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, if desired, and serve.
Recipe and photo from Mel's Kitchen Cafe
(adapted slightly for instant pot - see original recipe for slow cooker directions)
(adapted slightly for instant pot - see original recipe for slow cooker directions)
