Pressure Cooker Carne Asada Tacos

By kathya5084

Ingredients

• 1 1/2 to 2 pounds of skirt steak, cut into 1/4inch pieces
• Mojo Marinade
• 8 cloves garlic, minced Can (use garlic press)
• 1/2 cup of fresh orange juice and 1/2 cup of fresh lime juice (in place of sour oranges)
• 1/3 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 cup minced onion
• 1 teaspoon Kosher salt
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon red pepper flakes
• For Sauce
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 2 teaspoons of soy sauce
• 1/2 teaspoon of smoked paprika
• For Tacos
• 7 or 8 inch corn tortillas
• pico de gallo
• sour cream
• Cotija cheese, grated

Details

Servings 2
Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

Mojo Marinade
Finely chop garlic (I use an electric chopper) add, salt and pepper. Mix well. Add lime, orange juice, cumin and oregano and onion. Mix well. Add oil and mix again.
Pour over skirt steak pieces and marinade 3 up to 12 hours. Longer than 12 hours will break down the texture of the meat and make it mushy.
For Tacos
One hour in advance, remove steak and marinade from refrigerator.
Set pressure cooker on saute mode. Add olive oil and saute onions until translucent. Stir in the soy sauce and smoked paprika. Add the skirt steak and marinade. Stir to combine.
Add lid and set pressure cooker for 5 minutes. Let the pressure naturally release for 15-20 minutes. Let out the remaining pressure.
Warm the tortillas for 30 seconds on each side in a dry skillet, until toasty and pliable.
Serve with corn tortillas, pico de gallo, Cotija cheese and sour cream.
If you are using more than 2 pounds of meat, add 2 minutes per pound. For a slow cooker, cover and cook on low for 7-9 hours or until tender.
Calories:
Carne Asada 68 per ounce.