Need Your Taco Fix? Try These Incredible Crispy Beef Tacos

Ingredients

• 2.5 lb Chuck Roast (Trim excess fat, cut into 1‑inch cubes)
• 4 tablespoons Avocado Oil (Divided: 2 Tbsp for searing, 2 Tbsp for crisping tortillas)
• 2 tablespoons Lime Juice (Freshly squeezed from about 2 limes)
• 2 tablespoons All-Purpose Seasoning (Blend of salt, pepper, garlic powder, onion powder)
• 1 teaspoon Chili Powder
• 0.125 teaspoon Ground Cinnamon (A dash)
• 1 teaspoon Beef Bouillon Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt (Add if using low‑sodium all‑purpose seasoning)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 1 piece Poblano Pepper (Sliced; can substitute Serrano for more heat)
• 0.25 cup Brown Sugar
• 1 tablespoon Worcestershire Sauce
• 0.5 can Chipotle Peppers in Adobo (Use half the peppers and all the juice; about 2 oz)
• 1 teaspoon Fresh Rosemary (Finely chopped)
• 1 teaspoon Fresh Thyme (Finely chopped)
• 4 cups Beef Stock (Low‑sodium; can use homemade or store‑bought)
• 2 pieces Bay Leaves
• 8 pieces Corn Tortillas (Can use flour tortillas if preferred)
• 0.25 cup Cilantro (Chopped, for garnish)
• 2 pieces Lime Wedges (For serving)

Instructions

1. Cube the Chuck Roast

   Trim any large pieces of excess fat, then cut the 2½‑lb chuck roast into uniform 1‑inch cubes.

   Time: PT5M

2. Season and Marinate

   In a mixing bowl combine the beef cubes with lime juice, 2 Tbsp avocado oil, all‑purpose seasoning, chili powder, cinnamon, beef bouillon, cumin, paprika, and a pinch of salt. Toss until evenly coated and refrigerate for at least 1 hour (or overnight).

   Time: PT5M

3. Sear the Beef

   Heat the cast‑iron skillet over medium‑high heat, add 2 Tbsp avocado oil, and sear the seasoned beef in batches until a dark brown crust forms on all sides, about 2‑3 minutes per batch.

   Time: PT5M

   Temperature: Medium‑high heat

4. Transfer Beef to Instant Pot

   Move the seared beef to the Instant Pot inner pot and set aside.

   Time: PT1M

5. Sauté Aromatics

   Reduce heat to medium‑low, add the diced onion, minced garlic, and sliced poblano pepper to the same skillet. Cook, stirring occasionally, until the onion is translucent and the peppers have softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low heat

6. Add Sweet & Smoky Elements

   Stir in ¼ cup brown sugar, 1 Tbsp Worcestershire sauce, and the chipotle peppers with all of their adobo juice. Cook for 1 minute, allowing the sugar to dissolve.

   Time: PT1M

7. Incorporate Herbs and Stock

   Add the chopped rosemary, thyme, 2 bay leaves, and pour in 4 cups beef stock. Bring the mixture to a gentle simmer for 3‑5 minutes.

   Time: PT5M

8. Pressure Cook the Beef

   Pour the simmered sauce over the beef in the Instant Pot, seal the lid, set to High Pressure, and cook for 50 minutes.

   Time: PT50M

9. Natural Release

   Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

   Time: PT10M

10. Shred the Beef

    Open the Instant Pot, remove the beef, and shred it with two forks. Return the shredded meat to the pot and stir to coat with the sauce.

    Time: PT5M

11. Crisp the Tortillas

    Wipe the skillet clean, add a thin layer of avocado oil, and heat over medium heat. Fry each tortilla for about 30 seconds per side until golden and crisp. Transfer to a paper‑towel‑lined plate.

    Time: PT5M

    Temperature: Medium heat

12. Assemble and Serve

    Place a generous spoonful of shredded beef on each crispy tortilla, garnish with chopped cilantro, and finish with a squeeze of fresh lime juice.

    Time: PT2M

Nutrition Facts

Calories

430

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g