YIELD APRX 2-4 SERVINGS...
WHAT YOU WILL NEED:
Instant Pot/Pressure Cooker Large flat platter Medium bowl Fork Knife Can opener Saran wrap
2lb Grass-fed Shoulder Chuck Roast
4 tbsp. Avocado oil
4 tbsp. Unrefined Extra Virgin Coconut Oil
1 lemon 1 heaping tbsp. chili powder 3 tsp. cumin 2 tsp. coriander 1 tsp. Himalayan pink salt 2 capfuls apple cider vinegar 1 tbspn coconut sugar optional
24 ounce can Organic Fire roasted tomatoes (BPA lining fre
2 zucchinis, sliced
1 Japanese Sweet Potato, Sliced
1 elephant clove of garlic, minced
1 clove 1.5 bunches of cilantro, sliced 1/2 habanero chili, minced 1/2 large white onion, cut into wedges
Combine Avocado Oil, Coconut Oil, Lemon, Chili Powder, Cumin, Coriander, Himalayan Salt, *Coconut Sugar, and Apple cider vinegar in a medium bowl. Mix until thoroughly combined. Put aside.
Place 2 lbs. of Chuck Roast into a medium size platter. Use a knife to poke holes across your meat, on both sides. This will allow the marinade to get into the meat.
Pour half of your marinade onto your meat and massage it in. Flip and repeat. Then flip again and massage some more. Zigzag drizzle one more dose of coconut oil atop your meat. Cover and refrigerate for 24-72 hours.
Pour half of your Fire Roasted Tomatoes into the bottom of your pressure cooker bowl. Place your clove in the middle of the mixture. Then, throw in your Wedged Onions, Zucchini, Sliced Japanese Sweet Potatoes, and half of your Cilantro. Place marinated meat into pot. Squeeze your 3 limes on top of your meat. Top with, minced Habanero chili, minced Garlic. Seal your pot.
Set your pressure cooker on the meat option or at a constant high pressure for 60 minutes.
Voila Coriander French-Mex Carne Asada for everyone. You can serve as tacos, with romaine lettuce salad (my fav.), or serve over veggies with rice and beans.
I recommend making an extra portion of the marinade to pour on top of your carne asada before serving! Makes it extra delicious!!!