Rump Roast Pressure Cooker Burritos Recipe
Rump roast is elevated from its predictable state into a zesty celebration of flavor.
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Servings: 6
Equipment
- Pressure Cooker
- Large chicken fryer pan
- Flat cast iron skillet / griddle
Ingredients
- 3-3.5 lbs Rump Roast
- 2 tbsp Olive Oil
- 2 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Paprika
- 1 medium onion
- 1 can ro-tel or diced tomatoes w/ green chiles
- 1/2 cup chopped cilantro (if it tastes like soap to you, skip it)
- 3/4 cup loosely grated cheddar
- chopped tomatoes, cilantro, salsa, hot sauce,etc. for extra garnish optional
Instructions
- Heat the chicken fryer pan over high heat and add 1-2 tbsp of olive oil.
- Slice the uncooked roast with a large sharp knife into 1-1.5 inch slices. Transfer to the heated pan.
- Sear each side for approx. 4-5 minutes or until each side is browned with the edges dark brown.
- While the meat is searing, slice the onion, drizzle some olive oil in the pressure cooker, set the cooker to sautee setting and sautee for about 5 min, stirring occasionally. Turn heat off and leave onions in cooker.
- Once meat is browned, transfer to pressure cooker.
- Add the cup of broth, all dry ingredients, and top with can of ro-tel (or diced tomatoes / chiles)
- Place lid on pressure cooker and cook for 50 min. Let naturally release, which will last for about 10 minutes.
- Transfer the meat to a metal bowl. Begin pulling apart with two forks. Continue until completely shredded. Add 4-5 tbsp of the broth to keep the meat moist. Save the broth to add to burritos and for other dishes--it is like gold!
- It's time to burrito! Place a tortilla flat on a plate. Add 2-3 spoonfuls of the shredded meat to the center. Top with cheese. I like to add some slaw as well. Add cilantro to your liking. While you are starting the first burrito, heat a flat cast-iron skillet over low heat.
- Grab the side furthest from you and start rolling toward you. Pinch right and left sides and fold slightly toward the center. Keep rolling to keep the sides folded in.
- Continue rolling toward you and tighten like a tube back toward the center.
- Continue tightening toward the center, pushing in on the sides, if need be. Place seam-side down.
- Transfer to cast iron skillet griddle and cover with heavy object, such as a pot lid. Let toast for 30-45 seconds.
- Flip over and repeat
- Repeat process for remaining burritos. There should be enough for all 8 tortillas, or left overs, if you prefer. I recommend serving with extra slaw on the side. Pair with your favorite Latin American sides, and let your imagination run wild.
