Carne Mechada

Carne:

1½         pounds flank or hanger steak

¾           teaspoon kosher salt

½           teaspoon freshly ground black pepper

1            teaspoon vegetable oil

1            small onion, sliced

4            garlic cloves, crushed

1            large bay leaf

¼           cup Worcestershire sauce

1            cup beef broth

Sofrito:

1            teaspoon vegetable oil

1            small onion, finely chopped

4            garlic cloves, finely chopped

1            small to medium red pepper, cut into thin 1½-inch long julienne strips

1            chipotle pepper, puréed

2             tablespoons Worcestershire sauce

¼           cup tomato sauce

¾           cup reserved beef cooking liquid

Nutritional information (based on 6 servings):

Calories 215 (38% from fat) • carb. 7g • pro. 26g fat 9g sat. fat 3g • chol. 78mg • sod. 626mg calc. 47mg • fiber 1g

1. Season the beef on both sides with the salt and pepper, cut in half if necessary for browning. Put oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once the oil is hot, add the meat to brown, about 3 to 5 minutes per side.
2. When meat is browned, remove and reserve. Add the onion and garlic to the pan, scraping up any browned bits that may remain on the bottom with a wooden spoon. Cook until soft and fragrant. Stir in the bay leaf, Worcestershire, reserved meat and beef broth. Secure lid and select High Pressure. Set the time for 75 minutes. When the audible beep sounds, let pressure release naturally.
3. Once pressure is completely released, red indicator will drop. Remove lid. Allow to cool before shredding. For maximum flavor, allow meat to chill in refrigerator in the cooking liquid overnight. Before using, shred meat into 1½- to 2-inch long shreds with fork or hands.
4. When the meat is shredded, make the sofrito. Put oil into the cooking pot and select Brown. Once the oil is hot, briefly brown the beef in batches, about 3 minutes per batch. Reserve the meat and add the onion, garlic and peppers and garlic to the pot, scraping up any brown bits that may remain on the bottom. Stir in the chipotle and then the Worcestershire, tomato sauce, reserved beef and cooking liquid. Secure lid and select High Pressure. Set time for 3 minutes.
5. When time expires, use Quick Pressure Release. Once pressure is completely released, remove lid. Taste and adjust seasoning as desired.