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Multicooker Chipotle Shredded Beef Tacos
Recipes
Multicooker Chipotle Shredded Beef Tacos
12 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 lb boneless braising beef (such as chuck roast, brisket, or cheeks)
  • 2 tablespoons taco seasoning
  • 1 tablespoon kosher salt
  • 2 medium yellow onions, divided
  • ½ cup water
  • 1 (16 oz) jar Hatch salsa (or salsa verde), divided (about 2 cups)
  • 2 tablespoons chipotles peppers in adobo sauce, divided
  • ½ cup crema (or sour cream)
  • 1 bunch fresh cilantro
  • 2 limes, for wedges
  • 12 street taco–size flour (or corn) tortillas

Steps

    1. Rub beef with taco seasoning and salt (wash hands). Chill 1 hour (or overnight). Quarter 1 onion; chop remaining 1 onion finely.
    2. Preheat grill on medium-high. Place beef and quartered onion on grill; cook 8 minutes, flipping occasionally, or until charred.
    3. Transfer beef, grilled onions, water, and ¾ cup salsa to multicooker. Close and seal lid following manufacturer's instructions. Cook on HIGH 50 minutes or until beef is 205°F and very tender. Let pressure release naturally 10 minutes, then release remaining pressure carefully.
    4. Meanwhile, chop chipotles in adobo. Combine crema and 1 tablespoon chipotles. Chop cilantro finely (1 cup). Cut limes into wedges.
    5. Remove beef from multicooker and shred in large bowl. Add 1 cup braising liquid from multicooker pot and remaining 1 tablespoon chipotles; stir to combine.
    6. Heat tortillas following package instructions. Assemble tacos with beef, chopped onions, cilantro, chipotle crema, and remaining 1 ¼ cups salsa. Serve with lime wedges.
    Chef's Tip: Step 3 can be replaced with baking. Place beef, salsa, water, and onion wedges in baking dish. Cover dish tightly with foil and bake at 350°F for 2 ½–3 hours until beef is 205°F and very tender.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 280, Total Fat 14g, Sat Fat 6g, Trans Fat 0g, Chol 70mg, Sodium 1100mg, Total Carb 19g, Fiber 2g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 18g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 6%