Prep: 20 min. Cook: 1 hour 20 min. + releasing
4 cans (7 ounces each) whole green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
1 large onion, diced
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 boneless beef chuck roast (4 pounds)
14 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives
Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Combine garlic, salt, cumin and cayenne; rub over roast. Halve roast; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165°.
Remove roast; shred with two forks. Remove vegetables with a slotted spoon; discard cooking juices. Return beef and vegetables to pressure cooker; heat through. Serve in tortillas, with toppings if desired.
Freeze option: 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.
1 burrito: 355 calories, 13g fat (5g saturated fat), 84mg cholesterol, 499mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
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