Try this Savory Mole Pork Tacos recipe, or contribute your own.
- Carbohydrate 8.89311750194546 g
- Cholesterol 3.9 mg
- Fat 1.83744250056653 g
- Fiber 2.86868335884924 g
- Protein 2.32121333392371 g
- Saturated Fat 0.929162750134243 g
- Serving Size 1 1 serving (316g)
- Sodium 1189.39292629481 mg
- Sugar 6.02443414309622 g
- Trans Fat 0.125127500084088 g
- Calories 50 calories
Step-by-step
- In a medium bowl, combine all ingredients except the onion and broth. Toss to coat.
- Pour beef broth into the pot, followed by quartered onion.
- Add pork pieces in one even layer on top of the onions.
- Pour any additional marinade on the pork pieces--do not stir--then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- Return the meat to the pot and stir to combine.
- Serve shredded beef on warmed tortillas with chopped cilantro, sour cream, additional salsa and lime wedges,
Unsweetened cocoa powder anchors this flavor profile, supplying bitter complexity and deep color without adding sweetness. Scaling this formula requires understanding how pressure cookers handle liquid volumes. Doubling the recipe does not require doubling the beef broth. Retaining three-quarters of a cup of liquid prevents the sealed vessel from generating excessive steam and turning the meat watery. Conversely, halving the ingredients still requires a minimum of one-half cup of liquid to maintain proper pressure and prevent scorching on the base of the insert. Cut the boneless pork butt into precisely three equal pieces to ensure uniform heat penetration during the sixty-minute pressure cooking cycle. Layering the quartered onion on the bottom of the pot creates a physical barrier between the dense protein and the direct heat source. Place the seasoned meat directly on those onions before pouring over the broth. Letting pressure release naturally for ten minutes allows the muscle fibers to relax and reabsorb moisture. Natural release prevents rapid temperature drops that seize protein strands and cause stringy, dry textures. Shred the warm pork on a wooden cutting board using two forks, pulling parallel to the grain for even pieces. Return the shredded meat directly to the liquid left in the pot to coat every strand before assembly. Serve immediately on pliable corn tortillas warmed on a dry skillet over medium-high heat for thirty seconds per side.
