Homemade Chipotle Shredded Beef Tacos in flour tortillas.
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Shredded Chipotle Beef Tacos (Tinga de Res Tacos)

Native to Puebla, Mexico, this dish combines generous bites of beef with the saltiness of Mexican chorizo in a smoky chipotle sauce.
Spice Level: Hot
Course Main Course, Main Dish
Cuisine Mexican
Keyword tacos
Special Diet DF, GF, Low Carb, Paleo
Prep Time 25 minutes
Cook Time 1 hour 31 minutes
Total Time 1 hour 56 minutes
Servings 8 servings
Calories 432kcal

Ingredients

  • 2 tbsp butter or ghee or avocado oil
  • 2 lbs beef chuck roast fat trimmed, cut into 4 pieces
  • 1 tsp sea salt divided
  • 1 lb Mexican chorizo casing removed
  • 1 yellow onion peeled and sliced
  • 6 fresh garlic cloves minced
  • cups beef or chicken broth
  • 3 small tomatoes seeded and diced
  • 1 tbsp honey or maple syrup
  • 3 dried chipotle chiles stemmed (remove seeds for less heat)
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • warmed tortillas gluten-free corn, grain-free, etc.

Optional Toppings and Fixings

  • fresh cilantro
  • lime wedges
  • fresh avocado
  • sour cream
  • Mexican crema
  • sliced radishes
  • crumbled cotija cheese and/or other grated cheese like Monterey Jack
  • Cilantro Lime Rice Recipe on page 119 of her book

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” 
  • When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. 
    Preparing the beef and chorizo on a cutting board and the other ingredients in small bowls.
  • Remove the browned meat to a plate and set aside. Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat.
  • Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the “Keep Warm/Cancel” button.
  • Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.
    preparing the ingredients for the sauce. The chipotle peppers are on a bamboo cutting board.
  • Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Meat/Stew” button and set for 75 minutes.
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
    The cooked beef in the sauce, ready to be shredded.
  • Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. 
  • Serve immediately in your favorite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your choice.

Video

Notes

Reprinted with permission from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co. 2019.

Nutrition

Serving: 1serving of shredded beef filling, without tortilla | Calories: 432kcal | Carbohydrates: 7g | Protein: 31g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 1227mg | Potassium: 495mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8.2% | Vitamin C: 9.7% | Calcium: 3.5% | Iron: 21.3%