Matt's really gone and done it this time, folks. He tantalized me with his description of a plate of french fries crowned with taco meat, guacamole, onions, cheese and tomatoes. How could I resist such a thing of beauty?
I call them Frachos.
A 2-1/2 pound top round roast would normally require hours of cooking to achieve fork-shreddable tenderness, but not today! I sprinkled both sides with salt and pepper and plopped it into my trusty pressure cooker with 1 teaspoon lime juice, 1/4 teaspoon sriracha sauce, 1/4 teaspoon each ground cumin and coriander, 1/2 teaspoon each dried parsley and oregano and 2 cloves garlic, chopped and 1 cup of chicken broth (because I didn't have anything else; beef or vegetable broth would be more appropriate, and water would work just fine as well). After 30 minutes at full pressure I quickly released the steam and removed the meat to find a lovely fond at the bottom of my pot.
To the fond, I added 1 chopped jalapeno pepper (seeded and ribs removed), 1 28-ounce can tomato puree, 1 cup water, 1-1/2 teaspoons salt and 1 teaspoon chili powder. That simmered for about 10 minutes.
The meat was chunked and doused with sauce before topping a plate of fresh-out-of-the-grease french fries. A generous covering of jalapeno-jack cheese sealed the deal.
I'm now unable to button my pants, but it's worth it.