This post contains affiliate links. Please see our disclosure policy.
Happy almost Cinco de Mayo. There is no better way to celebrate than enjoying these Shredded Beef Tacos. This recipe makes 8-10 tacos, so it’s just enough for your fiesta!
You first start out by seasoning the beef in a mixing bowl. Then you place the beef in the Instant Pot on the sauté setting until the beef browns. Once the beef is browned you add the Hatch Organic Red Enchilada Sauce and pressure cook for about 30 minutes. Then you let pressure release naturally for 20 minutes. Once the pressure is released you take the beef out and shred it with two forks. You serve these tacos on a warm tortilla and all the mixtures you like on tacos. I personally like these tacos with lettuce, cheese, avocado, and tomatoes.
Get more gluten-free taco recipes here.
Shredded Beef Tacos
Ingredients
- 2 pounds chuck roast, , cut into 2-inch pieces
- 2 tablespoons vegetable oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (15 ounce) can Hatch Organic Red Enchilada Sauce
- For serving:
- 8 –10 corn tortillas
- Shredded lettuce
- Chopped tomatoes
- Chopped avocado
- Crumbled queso fresco
Instructions
- Place beef in a mixing bowl, add 1 tablespoon oil and toss to coat. Season generously with salt and pepper.
- Set Instant Pot to sauté and add another tablespoon of oil. Once hot, add the beef and brown, about two minutes per side. Hit the cancel button, add the enchilada sauce and pressure cook on high for 30 minutes. Let the pressure release naturally for 20 minutes.
- Manually release any pressure, remove beef to a cutting board and shred with two forks.
- Serve with warmed tortillas, lettuce, tomatoes, avocado, and cheese or any other toppings you desire.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
