Beef Street Tacos
- Marinating beef: 24 hours
- Instant Pot beef roast: 1 hour
- Cooling and chopping beef: 1 hour
- Making tacos: 30 minutes
Ingredients
For Single Recipe
(serves 4 to 6)
Onion and Peppers:
- 2 tablespoons vegetable oil that can withstand high heat
- ½ small onion, finely chopped
- ½ yellow or red pepper, finely chopped
- ½ jalapeño pepper, chopped (seeded for less heat)
Beef and Spices:
- Plan on 2 to 4 tortillas per person
Salsa:
Limes For Serving:
- 2 limes, halved and quartered lengthwise
Accompaniment Options:
- 1 can refried beans, heated
- ½ cup finely crumbled queso cheese or finely shredded cheddar cheese
- 1 recipe of Guacamole
- Sour cream
Ingredients
For Double Recipe
(serves 8 to 10)
Onion and Peppers:
- 2 tablespoons vegetable oil that can withstand high heat
- 1 small onion, finely chopped
- 1 yellow or red pepper, finely chopped
- 1 jalapeño pepper, chopped (seeded for less heat)
Beef and Spices:
- Plan on 2 to 4 tortillas per person
Salsa:
Limes For Serving:
- 4 limes, halved and quartered lengthwise
Accompaniment Options:
- 2 cans refried beans, heated
- ½ cup finely crumbled queso cheese or finely shredded cheddar cheese
- Double recipe of Guacamole
- Sour cream
Instructions
-
24 to 48 hours in advance of preparing the tacos, prepare the Instant Pot Southwestern Beef Chuck Roast as instructed.
- DO AHEAD TIP: Prepare Instant Pot Southwestern Beef Chuck Roast a few days to a month in advance and freeze in 2 cup containers for later use. Thaw out as needed.
- Once you have cooked and chopped the beef you will be ready to make street tacos.
- Chop onion, yellow or red pepper, and jalapeño pepper and set aside.
- Prepare salsa and set aside.
- Prepare accompaniments and set aside.
- Heat oil in a large skillet on medium high. I prefer using my biggest cast iron skillet because it does a really good job caramelizing the onions and browning the meat.
- Add the onion, yellow or red pepper, and jalapeño to the oil. Cook until vegetables are tender and onion is beginning to look golden brown; about 10 to 15 minutes.
- Turn the heat down to medium-low.
- Mix in the beef, spices, and pan juices.
- Cook until meat is beginning to brown and is heated through. Add oil if meat is sticking to bottom of pan.
- Serve as per instructions below.
Comments
DO AHEAD TIP: Prepare Instant Pot Southwestern Beef Chuck Roast a few days to a month in advance and freeze in 2 cup containers for later use. Thaw out as needed.To assemble a beef street taco:
Lay steamed tortilla flat on a serving plate.
Distribute meat filling evenly down the center of the tortilla.
Top with fresh salsa and a squirt of lime juice.
Add additional accompaniments to suit your tastes. Do not overfill.
Grasp one side of the tortilla and fold it over the meat and toppings until it reaches the opposite side of the tortilla.
Pick up the taco by grasping the top with one hand and cradling the taco in the palm of your other hand. Eat and enjoy!
In the mood for a different type of street taco filling? Try my recipes for Pork Street Tacos, Chicken Street Tacos, or Fish Street Tacos.