Ingredients:

  • 2 lbs beef chuck roast, cut into 3-inch chunks
  • 2 tsp coarse Kosher salt
  • 1 tbsp avocado oil
  • 1 cup low-sodium beef bone broth
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 3 cloves garlic, smashed
  • 3 tbsp fresh lime juice, divided
  • 2 heads Romaine lettuce, chopped
  • 15 oz canned black beans, rinsed and drained
  • 1 cup fire-roasted corn
  • 1 pint cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup fresh cilantro, minced
  • 1 tsp honey
  • 1/2 tsp ground cumin

Instructions:

  1. Pat the beef chuck chunks dry with paper towels and season thoroughly with Kosher salt.
  2. Set the pressure cooker to 'Sauté' on high. Add avocado oil. Once shimmering, sear the beef in batches until a deep mahogany crust forms on at least two sides (approx. 3 minutes per side). Remove beef and set aside.
  3. Deglaze the pot with beef broth, scraping the bottom to release the browned bits (fond). Stir in chili powder, smoked paprika, oregano, and smashed garlic.
  4. Return beef to the pot. Seal the lid and set to high pressure for 35 minutes. Allow a 10-minute natural pressure release.
  5. While beef cooks, whisk together Greek yogurt, cilantro, 2 tablespoons of lime juice, honey, and cumin in a small bowl to create the dressing.
  6. Remove the beef from the cooker and shred with two forks. Toss with 1 tablespoon of lime juice and a splash of the cooking liquid.
  7. Assemble bowls by layering chopped Romaine, black beans, corn, tomatoes, and red onion. Top with a generous portion of warm shredded beef, avocado slices, and Cotija cheese. Drizzle with cilantro-lime dressing.