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© Meredith Corporation. All rights reserved. Used with permission.
Heat 1 tablespoon oil over medium-high heat in a pressure cooker. Brown steak 5 to 6 minutes, turning once. Remove to a plate.
Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Stir in onion, green and red peppers, chili powder, cumin, salt and pepper. Cook for 3 minutes, stirring occasionally. Stir in garlic and oregano; cook 2 minutes more.
Return steak to the pot along with any drippings, and top with tomatoes and broth. Lock lid in place. Over high heat, bring up to pressure, about 7 minutes. Lower heat to maintain pressure; cook 35 minutes.
Quick-release pressure by setting under cool running water. Open lid away from you, letting any excess steam escape.
Remove steak to a cutting board and cut across the grain into 2-inch strips. Return sauce in cooker to medium heat and simmer, uncovered, for 15 minutes. Meanwhile, shred meat with 2 forks and return to pot. Serve shredded beef and sauce on corn tortillas. Top with lettuce, onion and cheese, if desired.