Mexican Shredded Beef Salad
This delightful Mexican Shredded Beef Salad combines tender meat with fresh vegetables, creating a refreshing dish that's perfect for warm days. Using the Instant Pot ensures the beef is juicy and flavorful, making it a great main dish salad.
Ingredients
- 2 lbs beef skirt steak
- 1/2 onion divided; one slice large, rest finely diced
- 1 teaspoon sea salt plus extra for seasoning
- 2 cups water
- 1 serrano chili diced
- 2 cups shredded lettuce
- 4 small tomatoes seeded and diced
- 1 avocado sliced
- black pepper
- 1/2 cup cilantro chopped
- 1 Tablespoon olive oil
- 1 lime juiced
Instructions
- Begin by placing the beef, water, a large slice of onion, and sea salt into the Instant Pot.
- Secure the lid, making sure the sealing ring is in place, then set the valve to seal. Cook on high pressure for 20 minutes. The pot will take about 10-15 minutes to reach pressure.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes before carefully opening the valve to release any remaining pressure.
- Transfer the beef to a large bowl, discarding the cooking liquid, which you can save for future use.
- After letting it cool slightly, shred the beef with two forks until it is nicely pulled apart.
- To the bowl of shredded beef, add the diced chili, lettuce, diced tomatoes, the rest of the onion, and cilantro.
- Season the mixture with salt and pepper, drizzle with olive oil and lime juice, then toss everything together well.
- Top the salad with slices of avocado and serve it alongside tostadas.
Notes
This Mexican Shredded Beef Salad is not just flavorful but also a cool dish for warm weather. By cooking the beef in the Instant Pot, it retains moisture, ensuring a juicy texture. Feel free to add extra seasonal vegetables for even more freshness!
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