secret ingredient chocolate truffle recipe by @notoriously.nicole.rd

shredded beef with mole and creamy avocado topping by jonathan valdez

Ingredients: SHREDDED BEEF  5 pounds of chuck roast, 5 cups Beef Broth MOLE SAUCE 10 Tbsp Mole Paste, 5 cups of beef broth CREAMY AVOCADO TOPPING 1 ripe avocado, peeled, pitted, and roughly chopped, 1 large handful fresh cilantro, finely chopped, 3 tablespoons fresh lime juice, 3 tablespoons full-fat sour cream, ½ teaspoon kosher salt, 2 garlic cloves, 1 jalapeño pepper

Directions: In a slow cooker, add beef broth and roast beef. Turn on low for 8 hours. Check if two forks can shred the beef. If not, then continue cooking on low for another 1-2 hours or until it can be easily shredded. In a blender, add cilantro, garlic, jalapeño, avocado, lime juice, and sour cream. Blend, evenly. In a saucepan, add the mole paste and beef broth. On low heat, stir continuously for about 3-5 minutes or until the mole is a sauce consistency. Cook-off excessive liquid. Mix mole with beef until evenly distributed. Use avocado sauce and mole shredded beef on tacos and nachos.

pressure cooker shredded beef tacos in mole sauce by jessica levinson

Ingredients: 1 tablespoon olive oil, divided,  2 pounds boneless beef chuck roast,  1 small onion, chopped (~1 cup),  3 cloves garlic, minced (~1 tbsp),  2 tablespoons unsweetened cocoa powder,  1 teaspoon dried oregano,  1 teaspoon chili powder,  1/2 teaspoon coriander,  1/2 teaspoon cumin,  1/2 teaspoon cinnamon,  2 cups canned chopped tomatoes,  1 cup low sodium chicken broth,  1/2 teaspoon Kosher salt Freshly ground pepper, to taste

To Serve: Corn tortillas,  Cubed avocado or guacamole,  Cilantro

Directions: Set Pressure Cooker to sauté setting and add one teaspoon of oil to the inner pot. When the display reads “Hot,” add the beef roast and brown for 3 minutes on each side. Transfer the beef to a plate and set aside.   Add the remaining two teaspoons of oil to the inner pot of the Pressure Cooker, followed by the onions and garlic. Cook for 2 minutes, stirring occasionally. Add the cocoa powder, oregano, chili powder, coriander, cumin, and cinnamon and stir until fragrant, about 30 seconds.   Add the chopped tomatoes, chicken broth, salt, and pepper and cook for 5 more minutes. Press cancel to turn off sauté function. Use an immersion blender to purée the sauce until smooth.   Add the beef roast and its juices back to the pot and turn to coat in the sauce. Secure the lid of the pot, ensuring the steam release handle is in the sealing position. Press the Pressure Cook button and set cooking time for 40 minutes. When the cooking time is complete, let the pressure release naturally for 15 minutes. If the pressure is not fully released, carefully turn the release valve to release the rest of the pressure.    Transfer the beef from the pot to a plate or bowl and use two forks (or your hands) to shred the meat. Meanwhile, press the sauté button and cook the sauce to thicken for 3 to 5 minutes.   Place the shredded beef back in the mole sauce and turn to coat. When ready to serve, top warm tortillas with the shredded beef in mole sauce, cubed avocado, cilantro, and a spritz of fresh lime. 

Note: Cook time includes time it takes for the Pressure Cooker to come to pressure and natural release.