Pressure Cooker Low-Carb Flank Steak Tacos

Ingredients

• 1 large onion, chopped
• 2 T olive oil
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 2 flank steaks, about one pound each
• 1 1/2 cup salsa verde
• 3/4 cup tomato salsa
• 8 small taco-size flour tortillas
• Spicy Mexican Slaw
• Extra limes for serving, optional
• Green Tabasco Sauce for serving

Directions

1. Peel the onion, then cut it into smallish pieces. Measure out the cumin and chili powder or Ancho chile powder. Warm the oil in the pressure cooker using the saute setting, add the onion, and cook for 2-3 minutes, just until it begins to soften. Stir in the ground cumin and chili powder and cook for about a minute longer.
2. As the onion cooks, cut away any visible fat from the flank steak. Slice each steak lengthwise, then cut it crosswise as well, so the pieces will shred into taco-friendly lengths.
3. Put the flank steak pieces into the pressure cooker, then add the red and green salsa. Secure the lid, choose MANUAL HIGH PRESSURE, or bring it up to high pressure on the stove, and cook for 45 minutes. Release the pressure with the quick release method if needed, or, if you have the time, let it release naturally for 15 minutes before finishing with quick release.
4. With a slotted spoon, lift the meat out and leave the sauce behind in the pressure cooker. If the sauce seems too loose, turn the pressure cooker to Saute or Simmer, or use medium low on the stove, and let some of the liquid cook down.
5. Move the meat to a cutting board and let it cool for a few minutes. Shred it with 2 forks, then return it to the pressure cooker. Stir the beef into the sauce and keep it warm.
6. When the meat is nearly finished, prepare half the recipe of Spicy Mexican Slaw, or another slaw you like, for the tacos.
7. When it is time to eat, warm the tortillas one at a time in a dry frying pan until each one is hot and pliable. Cast iron works especially well here.
8. Add as much saucy beef as you like to one side of each tortilla, place slaw on the other side, and fold to eat. Serve hot, with lime and Green Tabasco Sauce at the table if you want them.
9. Any extra taco meat can be frozen or refrigerated for several days, then warmed in a small pan or in the microwave. You can also use the meat for burritos, beef enchiladas, lettuce wraps, or taco salad.
10. For the slow cooker version, use the same ingredients, but decrease the salsa verde to 1 cup and the red salsa to 1/2 cup.
11. Cook the onion and spices in a frying pan on the stove until browned, then move them to the slow cooker. While that cooks, trim the meat the same way as described above.
12. Add a little more oil to the frying pan, then brown the meat pieces on both sides. This step adds flavor for the slow cooker version, so it is worth doing.
13. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat pulls apart easily.
14. Take the meat out of the slow cooker and shred it as described above, then return it to the slow cooker. If the liquid looks excessive, you can transfer it to a pan and simmer it on the stove to reduce, but the shredded beef will usually soak up the juices once it goes back in.
15. Return the meat to the slow cooker on the warm setting, or low, and make the slaw and tacos as described above.