How to Cook Yummy InstaPot Wagyu Sirloin Tip Roast Chimichangas

InstaPot Wagyu Sirloin Tip Roast Chimichangas.

InstaPot Wagyu Sirloin Tip Roast Chimichangas You can cook InstaPot Wagyu Sirloin Tip Roast Chimichangas using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of InstaPot Wagyu Sirloin Tip Roast Chimichangas

  1. It's 1 of Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Roast.
  2. It's 1 of Tomato.
  3. Prepare 1 of Spanish Onion.
  4. Prepare 2 TBSP of Ground Coffee.
  5. You need 2 TBSP of Kosher Salt.
  6. You need 1 TBSP of Freshly Ground Black Pepper.
  7. Prepare 1 TBSP of Ground Cumin.
  8. It's 3.5 OZ of Chipotle Peppers.
  9. Prepare 1 TBSP of Sugar.
  10. You need 12 OZ of Beef Consommé.
  11. Prepare 1 of Bay Leaf.
  12. Prepare 2 TBSP of Apple Cider Vinegar.
  13. It's 2 of Limes (juiced).
  14. You need 6 (10 inch) of Flour Tortillas.
  15. You need 1 Can of Refried Beans.
  16. Prepare 8 OZ of Monterey Jack Cheese (shredded).
  17. It's of Extra Virgin Olive Oil.
  18. You need of Prepared Mole Sauce.
  19. You need 1 (16 OZ) of Tub of Sour Cream.
  20. You need 2-3 of Avocados.
  21. It's 1 Bunch of Cilantro.

InstaPot Wagyu Sirloin Tip Roast Chimichangas step by step

  1. PREPARING THE FULLBLOOD WAGYU SIRLOIN TIP ROAST MIXTURE Combine ground coffee, cumin, kosher salt, and freshly ground black pepper together.Coat the entire roast in the spice mixture. Sear the roast on medium-high heat in a large skillet until browned on all sides. Dice half of the onion and tomato. Place the seared roast, onion, and tomato in the pressure cooker or InstaPot.Add the bay leaf, chipotle peppers, beef consommé, sugar, and apple cider vinegar..
  2. Close the lid, and bring the pressure up in the cooker. Cook for 1 hour (PLEASE NOTE: If you do not have a pressure cooker on InstaPot, you can cook in a crock pot on high for 5-6 hours until fork tender).When the pressure cooker timer has gone off, remove from the heat and let the pressure dissipate. When all pressure has released, remove the lid. Skim off any excess fat the has risen to the top.Remove the roast, onion, peppers, and tomatoes, and place everything in a bowl. Discard the bay leaf.
  3. Begin to shred the meat with two forks. Add the juice of two limes. Ladle half of the liquid (from the pressure cooker or InstaPot) into the bowl, and incorporate. Season with kosher salt and freshly ground black pepper. Place the mixture in the refrigerator until completely cool..
  4. PREPARING THE CHIMICHANGAS When the mixture is completely cool, begin building your chimichangas. Get a skillet (cast iron preferably) over medium-low heat, and place enough oil until there is 1/2 of an inch.Begin building the chimichangas by placing a flour tortilla on a working surface. Spread a layer of refried beans on the tortilla. Add the braised meat on top of that. Top with cheddar jack cheese. Begin rolling the tortilla..
  5. Fold the left and right side over so that it is covering the meat mixture by one inch then roll into a burrito. Lightly flatten them with the palm of your hand, and place in the preheated pan with oil. Brown on both sides for 2-3 minutes or until golden brown. Place on a paper towel to soak up any excess grease..
  6. FINAL STEPS Dice the remaining onion and tomato. Top the chimichangas wth sour cream, onion, tomato, avocado, and cilantro. Serve with mole sauce (see bonus recipe below) and rice, and enjoy!.

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