Instant Pot Keto Carne Guisada Tacos

Ingredients:

Carne Guisada:
2 lbs stewing beef chunks
2 tbsp ground cumin
1 tbsp chili powder
2 tsp salt
1 tsp black pepper
3 tbsp vegetable oil
2 dried ancho chiles
2 medium onions, diced
5 cloves garlic, minced
1 can (28 oz) diced tomatoes with juices
1 cup beef broth

Cauliflower Rice:
1/2 head cauliflower, cut into florets
1 tbsp ground cumin
2 1/2 tsp salt
1/4 cup chopped cilantro
1 tbsp + 2 tsp freshly squeezed lime juice

Assembly:
2 Guerrero® Carb Watch Salsa Roja Tortillas
1/4 cup guacamole, divided
2 tbsp pickled jalapeño pepper slices, divided
1/4 cup sour cream

how to make it:

1. Carne Guisada: In large bowl, season beef with cumin, chili powder, salt and pepper.

2. To base of Instant Pot set to SAUTÉ, add oil. Add chiles, onions and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Add tomatoes, seasoned beef and broth; stir to coat.

3. Close lid and set to Pressure Cook function on HIGH. Cook for 1 hour. Quick-release for 10 minutes before removing lid.

4. Transfer beef chunks to large bowl; using 2 forks, shred beef and set aside.

5. Transfer broth mixture to medium saucepan set over medium heat. Cook, stirring occasionally, for 25 to 30 minutes or until broth is reduced by half. Transfer beef back to broth.

6. Cauliflower Rice: Meanwhile, to food processor, add cauliflower. Pulse until finely crumbled and resembles rice. Microwave on HIGH for 5 to 10 minutes or until cauliflower is softened and cooked through. Season with cumin and salt. Add cilantro and lime juice and stir to combine.

7. Assembly: Arrange tortillas on work surface. To each tortilla, add 2 tbsp guacamole, 2 tbsp cauliflower rice and 3 tbsp beef mixture. Top evenly with jalapeños.

8. Serve with sour cream.

Tips: Leftover beef mixture can be stored in an airtight container or zip-top bag in the freezer for up to 3 months. Reheat before serving for a quick and easy weeknight dinner.

Leftover cauliflower rice can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Perfect for using in burritos, “rice” bowls or stir-fries.