If you’ve been following me on Facebook, you know I got an Instant Pot about a month ago. I’ll do a review some day but I like to really use the heck out something before I do reviews. Anyway, I got it thinking I’d use it for cooking dried beans, making stock…things I already do that take me a long time. Well I’ve used it (and loved it) for those things, but I’ve also started to branch out a bit…into actual recipes.
Two nights ago I tried this Mexican Shredded Beef recipe from YourHomeBasedMom.com. Loved it! That beef was so tender and had just the right amount of flavor.
It was one of those nights that I was short on time so I planned this, started it mid afternoon when I had time, and let the Instant Pot keep it warm. Then I shredded the beef and stuffed it into some quesadillas. It was a hands down winner that the whole family has already asked for again.
I should tell you I made the quesadillas two ways: with cheddar and with Monterey Jack. Jack was the hands down winner all around. The cheddar quesadillas were good, but there was something a bit extra yummy about the jack cheese.
So there you have it! Make some Mexican beef quesadillas, sprinkle some chopped cilantro over the top, and serve with desired toppings (we do sour cream cream and salsa).
We’re in the final stages of Eat Your Veggies! Last minute edits are going on and the cover is in the middle design stages. My cover designer is having to take a long weekend to evacuate from hurricane Irma, so it’ll be a couple of weeks, but I do believe this will hit the shelves by the end of this month!
Want a sneak peak of the cover? Here’s a tiny part of the draft phase. 😉