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Street Tacos

Print Recipe
Deliciously slow cooked beef in warm tortillas.
Course Main Course
Cuisine Mexican
Keyword beef, beef recipe, dinner recipe, easy recipes, instant pot, instant pot recipe, Mexican cuisine, slow cooker, slow cooker recipe, taco recipe, tacos, weeknight dinner
Servings 4 People
Author Chef Alyssa

Ingredients

  • 2 Pounds Beef Roast
  • 2 Tbs Canola Oil
  • 2 Oz Lime Juice
  • 4 Oz Orange Juice
  • 1 Each Bay Leaf
  • 1 Oz jalapeño Chopped
  • .5 Oz Cilantro Stems reserved, chopped and divided
  • 4 Oz Onion 1/2 thinly sliced, 1/2 chopped
  • 1 Tbs Cumin
  • 1 Tbs Chili Powder
  • 1 Tsp Salt
  • .5 Tsp Black Pepper ground
  • .5 Oz Garlic Clove Smashed
  • 2-3 Cups Beef Stock
  • 16 Each Corn Tortillas Small
  • 4 Oz Cotija Cheese Crumbled

Instructions

  • Remove meat from refrigerator about 1 hour before cooking.
  • Liberally season meat with salt and pepper on all sides.
  • Set Instant Pot to “sauté” “high” function. Heat pan until hot to touch, add oil in pan and heat until shimmering. Sear meat on all sides.
  • Add citrus juices, cilantro, bay leaf, onion, garlic cloves, cumin, chili powder, garlic powder and onion powder. Add beef stock (or water) carefully down the side of the Instant Pot until the liquid is 1/4 - 1/2 of the way up the meat.
  • Place lid on the Instant Pot and twist to close. Ensure the vent is turned to “seal”. Press the “cancel” button. Press the “manual” button and ensure the “high” is lit for high pressure. Using the “up” button press until the readout reads 120 Minutes or 2 Hours depending on your model.
  • When the Instant Pot is done, it will beep loudly and automatically switch to “low” or “keep warm”. You can vent immediately and check on the meat or you allow it to do a natural pressure release.
  • Open the Instant Pot and check the tenderness of the meat. If the meat is perfectly tender, remove from the Instant Pot and strain the juices. Place the juices back into the Instant Pot. Taste the meat and the juices separately. If the juice or the meat needs additional seasoning, first check if you can reduce the juice.
  • If you have a lot of juice and you want to reduce it, press the “sauté” button and allow the juice to boil and reduce down. Once it is to the volume you desire, taste the juice again. Add the meat back in and season to taste.
  • Cut lime wedges, crumble the cotija cheese, ensure your pico de gallo is prepared, onions and cilantro are chopped.
  • Warm your tortillas on a griddle or in a non-stick pan with a little bit of olive oil OR over an open flame if you have a gas range. Keep the tortillas warm in a towel or tortilla warmer until you are ready to serve.
  • To Serve:
    Place two tortillas stacked on a plate. Place 1-2 oz of prepared meat in the center. Add prepared pico de gallo, onion, cilantro and cotija over the meat. Each serving has two of these tacos.
  • Enjoy!

Notes

Note: This will make more meat than you will probably use for tacos, store the extra meat in the refrigerator in its juices for up to 7 days.  You can use this meat for more tacos, enchiladas, burritos, chili, nachos, etc.