Instant Pot Shredded Beef Tacos with Jicama Slaw
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Filling
3 tablespoons ancho chile powder 3 tablespoons tomato paste 2 tablespoons vegetable oil 3 garlic cloves, minced2 teaspoons ground cumin 2 teaspoons dried oregano ¼ teaspoon ground cloves ½ teaspoon table salt 1 cup full-bodied lager 1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch piecesJicama Slaw
1 cup distilled white vinegar 2 tablespoons sugar 6 radishes, trimmed and sliced thin1 carrot, peeled and shredded12 ounces jicama, peeled and cut into 2-inch-long matchsticks¼ cup fresh cilantro leaves 12 (6-inch) corn or flour tortillas, warmedBefore You Begin
If jicama is unavailable, double the amount of radishes and carrot in the slaw.
Instructions
- Combine ancho chile powder, tomato paste, oil, garlic, cumin, oregano, cloves, and salt in Instant Pot. Using highest sauté function, cook, stirring frequently, until fragrant, about 3 minutes. Whisk in beer, scraping up any browned bits and smoothing out any lumps. Stir in beef until evenly coated in spice mixture. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.
- slaw Meanwhile, microwave vinegar and sugar in medium bowl until steaming, 2 to 3 minutes; whisk to dissolve sugar. Add radishes and carrot to hot brine and let sit, stirring occasionally, for 30 minutes. Measure out and reserve 1 tablespoon brine, then drain vegetables and return to now-empty bowl. Add reserved brine and jicama and toss to combine; set aside. (Slaw can be refrigerated for up to 24 hours.)
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Skim excess fat from top of filling using wide, shallow spoon. Using potato masher, smash beef until coarsely shredded. Using highest sauté function, cook filling until sauce has thickened, about 5 minutes. Season with salt and pepper to taste.
- Stir cilantro into slaw. Serve beef with tortillas and slaw.
for the filling
for the jicama slaw
Time
1 hourYield
Serves 4 to 6Ingredients
Filling
3 tablespoons ancho chile powder
3 tablespoons tomato paste
2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
¼ teaspoon ground cloves
½ teaspoon table salt
1 cup full-bodied lager
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Jicama Slaw
1 cup distilled white vinegar
2 tablespoons sugar
6 radishes, trimmed and sliced thin
1 carrot, peeled and shredded
12 ounces jicama, peeled and cut into 2-inch-long matchsticks
¼ cup fresh cilantro leaves
12 (6-inch) corn or flour tortillas, warmed
Ingredients
Filling
3 tablespoons ancho chile powder
3 tablespoons tomato paste
2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
¼ teaspoon ground cloves
½ teaspoon table salt
1 cup full-bodied lager
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Jicama Slaw
1 cup distilled white vinegar
2 tablespoons sugar
6 radishes, trimmed and sliced thin
1 carrot, peeled and shredded
12 ounces jicama, peeled and cut into 2-inch-long matchsticks
¼ cup fresh cilantro leaves
12 (6-inch) corn or flour tortillas, warmed
Ingredients
Filling
3 tablespoons ancho chile powder
3 tablespoons tomato paste
2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
¼ teaspoon ground cloves
½ teaspoon table salt
1 cup full-bodied lager
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Jicama Slaw
1 cup distilled white vinegar
2 tablespoons sugar
6 radishes, trimmed and sliced thin
1 carrot, peeled and shredded
12 ounces jicama, peeled and cut into 2-inch-long matchsticks
¼ cup fresh cilantro leaves
12 (6-inch) corn or flour tortillas, warmed
Why This Recipe Works
Cutting the roast into 1-inch pieces helped it cook faster and, as a result, become even more tender than when left whole. To make our well-spiced sauce we combined a flavorful mixture of dried ancho chiles, tomato paste, garlic, cumin, oregano, and a hint of clove; blooming these aromatics with oil in the pressure cooker brought out their full flavor. We then added our beef pieces and some beer to the pot and cooked everything for half an hour to soften and infuse the beef with flavor. To complement the warm spices of the beef, we created a cool and tangy jicama, radish, and carrot slaw, which we quickly brined while the beef cooked. Once the beef was pull-apart tender, we simply mashed it in the pot and simmered it briefly to the desired consistency. Boneless beef short ribs can be substituted for the chuck-eye roast.
Before You Begin
If jicama is unavailable, double the amount of radishes and carrot in the slaw.
Instructions
- Combine ancho chile powder, tomato paste, oil, garlic, cumin, oregano, cloves, and salt in Instant Pot. Using highest sauté function, cook, stirring frequently, until fragrant, about 3 minutes. Whisk in beer, scraping up any browned bits and smoothing out any lumps. Stir in beef until evenly coated in spice mixture. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.
- slaw Meanwhile, microwave vinegar and sugar in medium bowl until steaming, 2 to 3 minutes; whisk to dissolve sugar. Add radishes and carrot to hot brine and let sit, stirring occasionally, for 30 minutes. Measure out and reserve 1 tablespoon brine, then drain vegetables and return to now-empty bowl. Add reserved brine and jicama and toss to combine; set aside. (Slaw can be refrigerated for up to 24 hours.)
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Skim excess fat from top of filling using wide, shallow spoon. Using potato masher, smash beef until coarsely shredded. Using highest sauté function, cook filling until sauce has thickened, about 5 minutes. Season with salt and pepper to taste.
- Stir cilantro into slaw. Serve beef with tortillas and slaw.
for the filling
for the jicama slaw
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