How to make The Best Mexican Crispy Shredded Beef Tacos in an Instant Pot | Tacos Dorados



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Hello & welcome to the Views Kitchen! Happy Taco Tuesday amigos, today we will be preparing soft shredded beef potato tacos. You have a choice between hard shell or soft tacos, and let me tell you, friends, they are both great choices. We are also going to be showing you how to cook shredded beef in your instant pot. If you’re excited let us know in the comments how many tacos you’ll be having 🌮 Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
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The recipe will make 45-50 tacos
Corn or flour tortillas

Potato mixture
2 big russet Potatoes
1 tsp black pepper
1 tsp ground cumin
1 tsp salt or to taste
Shredded ground beef
*boil chopped potatoes for 10 minutes on medium heat

soft shredded beef potato tacos dorados with/ roasted salsa recipe
-Instant pot cook time: 33 minutes
2 pounds chuck roast beef (diesmillo)
1-liter water (4 cups water)
1 white or yellow onion
1 whole garlic bulb
1 tbs chicken bouillon or 1 tbs salt (or to taste)
* Add enough water to cover the beef
Roasted salsa
3 Roma tomatoes
1 Jalapeño
1 tsp salt
1 tsp Mexican oregano
Juice of a half lemon
Optional-a small bunch of cilantro
* We kept it out today for our cilantro haters (We love you ❤️)

Toppings: Medium freshly shredded cheese, iceberg lettuce, cotija cheese
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🛑 I’m your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would love to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn’t be here without you 😘 Thank you 💕
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📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you determine to buy something is completely up to you😁 This is not a sponsored video.

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