Shredded Beef Tacos

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Shredded Beef Tacos aren’t something I’d normally make but my sister Kristine PROMISED me that she receives rave reviews anytime she’s ever served it. Let me tell you, 1. my future Taco Tuesdays just got a huge upgrade and 2. I felt like a real pro serving this! 40-minutes or less in an Instant Pot (or 2.5 in an oven or slow cooker) and it feeds a crowd!

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INGREDIENTS:

3 tablespoons chopped canned chipotle chiles in Adobo NOTE: This isn’t an ingredient I normally have in my pantry but you can find it in the ethnic aisle at your local grocery store.

  • 1 cup of water

  • 1/2 cup of Ketchup

  • 6-8 garlic cloves finely chopped

  • 2 teaspoons dried oregano

  • Extra Virgin Olive Oil, sea salt and fresh pepper

  • 1 boneless beef chuck roast (about 3 pounds) excess fat trimmed

  • 16 tortillas

  • Your preferred toppings NOTE: Traditionally, shredded beef tacos are topped with cilantro and onions but YOU DO YOU!

DIRECTIONS:

  • Cut chuck roast into 4-6 pieces. Trim excess fat. Season with salt (about 1 teaspoon for a 3 pound roast).

  • Set Instant Pot to Saute setting. Lightly coat bottom with oil.

  • Sear meat. Once brown (usually 2 minutes per side), remove meat and set aside.

  • Add the rest of the ingredients to the pot - water, ketchup, chiles, garlic, oregano, 1 teaspoon of salt, 1/4 teaspoon of pepper. Stir to combine.

  • Add meat to pot and coat with liquid.

  • Set Instant Pot for 40 minutes on high pressure. NOTE: A 2-pound roast takes 30-minutes.

  • Once pressure is released and it’s safe to remove the beef, transfer to a bowl. Shred beef with two forks; moisten with cooking liquid as desired. Season with additional salt and pepper if preferred.

  • Serve with tortillas and desired toppings!