Servings: serves 6

1-1/2 lb beef roast or beef chuck steak 1-½ lb beef roast or beef chuck steak
1 onion, pureed or diced 1 onion, pureed or diced
1 red bell pepper, diced 1 red bell pepper, diced
15 oz can diced tomatoes, drained 15 oz can diced tomatoes, drained
1 cup beef broth 1 cup beef broth
2 tsp minced garlic 2 tsp minced garlic
12 oz ground chorizo 12 oz ground chorizo

Cut roast or steak into around 4 large pieces.
Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon-sized freezer bag or container for instant pot.
Then pinch small pieces of ground chorizo and add to the mixture. Stir gently to combine.
MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.  MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.
COOK IN INSTANT POT  COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 60 minutes at high pressure then allow 10 minutes for natural release.  From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about ¼ cup of liquids. Cook for 60 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.  From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCKPOT  COOK IN CROCKPOT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low for 7 hours.  From frozen, transfer to slow cooker. Cook on high for 4 to 5 hours or low for 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.  From thawed or freshly made, transfer into slow cooker. Cook on high for 3 to 4 hours or low 5 to 6 hours.
TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into the pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.  TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into the pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.