Cup of Yum
1. 1Peel and quarter onion. Using a high-powered blender or food processor puree onion until smooth.
2. Dice bell pepper. 

MAKE IT NOW

Cup of Yum
1. INSTANT POT: Place pureed onion, bell pepper, diced tomatoes, beef broth, and garlic into instant pot or pressure cooker. Break up raw ground chorizo into one-inch pieces right into instant pot. Add beef roast or steak. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 60 minutes. Let it naturally release, about 10 minutes. Shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.
2. SLOW COOKER: Cook on LOW for 5-6 hours or on High for 3-4 hours, until roast is tender. Shred roast and serve as directed.

MAKE IT A FREEZER MEAL

1. Place pureed onion, bell pepper, diced tomatoes, beef broth, and garlic a labeled gallon-size (4 L) freezer bag. Break up raw ground chorizo into one-inch pieces directly into bag. Add beef roast or steak. Seal bag, removing as much air as possible, and freeze.

THAW AND COOK

1. Place in the refrigerator for at least 12 hours or up to 24 hours to thaw or Quick thaw by running under hot water until meal can be broken apart. Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 60 minutes. Let it naturally release, about 10 minutes. Shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.
2. To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until roast is tender. Shred roast and serve as directed.