Shredded Chipotle Beef Tacos (Tinga de Res Tacos) is from the Amazing Mexican Favorites with Your Instant Pot cookbook. This dish combines generous bites of beef with the saltiness of Mexican Chorizo in a smoky chipotle sauce.
You will find my “Amazing Mexican Favorites with your Instant Pot” book review below. Try your hands on this shredded chipotle beef tacos recipe, and enter for a chance to win your own copy by February 23, 2019.
I have owned an Instant Pot (this is the model I use) for over a year now, and I am really thrilled with the convenience of Instant Pot cooking for a busy family. For those who don’t know what an Instant Pot is: Instant Pot is a programmable pressure cooker, allowing you to have control over cooking while still able to walkaway, at the same time cutting down cooking time significantly with the pressure cooking feature.
In the past year, I have made many dishes in my Instant Pot, from chicken bone broth and red bean congee, to sprouted hummus and beets salad. Authentic Mexican foods is something we don’t find as often as other cuisines at restaurants here in Canada, and I don’t pretend I know how to cook Mexican foods. My husband somehow loves the Mexican flavours. So I am ready to take my Instant Pot cooking to the next level with some authentic Mexican dishes from this newly released cookbook, “Amazing Mexican Favorites with Your Instant Pot”!
I am especially excited about this cookbook, because I have known Emily, co-author of Amazing Mexican Favorites with Your Instant Pot, for quite awhile now in the food blogging world. She is very dedicated to caring for her family with nourishing real foods and a holistic lifestyle, and we share many a same food philosophies. Her husband Rudy co-authored the book with her, bringing his expertise as a professional chef and the authentic traditional Mexican dishes of his childhood.
I hope you are as excited as I am as I flip open this gorgeous book!
My Amazing Mexican Favorites with Your Instant Pot Cookbook Review
Amazing Mexican Favorites with Your Instant Pot contains 80 delicious and authentic family-style recipes, such as tacos, burritos, fajitas and other flavour-packed recipes.
All of the recipes are made with real, whole food, naturally gluten-free and soy-free ingredients, and natural sweeteners when a little sweetness is required. Emily is also an advocate for traditional cooking method. For example, you will find soaking instructions included in recipes for beans. You won’t find any pre-packaged seasonings used in the recipes throughout the book, making these delicious recipes free from processed ingredients and artificial additives, but maximized on nutrition.
Cooking from scratch using whole food ingredients is time-consuming. However, cooking with Instant Pot can often cut down cooking time by half, making it possible to enjoy these authentic dishes by modern families. In Emily and Rudy’s words,
You don’t have to have a long-standing family tradition of cooking Mexican food or professional experience to be able to produce quality Mexican meals. Cooking with the Instant Pot offers a faster and healthier alternatives to your local Mexican restaurants with fresh, real food ingredients and the convenience of one-pot recipes made in only minutes.
The book contains 6 sections – I was impressed to see one of them being desserts cooked in Instant Pot! Here is the recipe breakdown by sections:
- Hearty, Rich and Elegant Meat and Seafood Meals (20 recipes)
- Festive Tamales and Enchiladas for Every Season (9 recipes)
- Delicious and Nourishing Fiesta-Style Soups and Stews (16 recipes)
- Quick Rice, Beans and Sides to Accompany Every Mexican Meal (17 recipes)
- Authentic and Mexican-Inspired Sweet Treats Made Easy (12 recipes)
- Traditional and Comforting Drinks for Hot Days, Cool Nights and Special Occasions (6 recipes)
For those concerned about food sensitivities and dietary compliances, here is the summary based on diets:
- All of the recipes are gluten-free.
- Out of the 80 recipes, most can be made grain-free and many can be made Paleo-friendly. Over 30 recipes are strictly Paleo and over 50 recipes are strictly dairy-free. Potatoes are indeed Paleo-approved and you’ll find some in this cookbook!
- There are vegetarian options too.
- Because this is a Mexican cookbook, there are some recipes that use corn, rice and/or beans. It wouldn’t be traditional without them.
A sampling of the recipes include: Mexican-Spiced “Barbecue” Shredded Beef (Barbacoa), Green Pork Chili (Chile Verde), Tender Pork “Little Meats” (Carnitas), Red Beef Chili (Chile Colorado), Red Mole (Mole Rojo), Shrimp Fajitas (Fajitas de Camarones), Chile Dip (Salsa de Chile Rellenos), Zucchini Corn Soup (Sopa de Calabacitas con Elote), Spanish Frittata (Torta Española), Custard Tart (Flan) and Hot Chocolate Corn Water (Champurrado).
The recipes I am most looking forward to try are:
- Mexican Short Ribs (page 21)
- Green Pork Chili (page 25)
- Deviled Shrimp (page 43)
- Fish Tacos (page 47)
- Red Mole (page 48)
- Sweet Corn Tamales (page 62)
- Hominy Soup (page 82)
- Mexican Rice (page 116)
- Cilantro Lime Rice (page 119)
- Mexican Chocolate Flan (page 148)
- Papaya Upside-Down Cake (page 159)
- Mexican Hot Chocolate (page 170)
Amazing Mexican favourites with Your Instant Pot is simply gorgeous. The cookbook is a high-quality paperback featuring beautiful, full-color photography for each recipe. Having a photo of each dish is extremely helpful to visualize the final product of the recipes. All photography are stunning, taken by the talented Emily herself! You can also check out Emily’s first cookbook, The Art of Great Cooking with Your Instant Pot.
Enter to Win: Amazing Mexican Favorites with Your Instant Pot
I am excited to give away 1 copy of the “Amazing Mexican Favorites with Your Instant Pot” cookbook. Thank you Emily Sunwell-Vidaurri, Rudy Vidaurri and Page Street Publishing Co. for providing a copy to my readers!
Giveaway Rules
- This giveaway will be open from February 4 and will close on February 23, 2019, at 12:00 am EST.
- This giveaway is open to Canadian and US residents.
- One winner will be selected via Rafflecopter and contacted via email so please provide a valid email address below and record your entries in Rafflecopter. It’s recommended that you add yang {at} yangsnourishingkitchen {dot} com to your email address book to ensure that you will receive the announcement in your inbox should you win.
- The winner is required to respond within 48 hours to claim the prize.
How to Enter
Required Entry:
- Subscribe to blog updates from Yang’s Nourishing Kitchen and record your entry in Rafflecopter below.
Bonus Entries (optional):
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Record Your Entries:
Be sure to record your entries in the Rafflecopter app to be eligible for the give away. A random winner will be selected in Rafflecopter on February 23, 2019. Already a blog subscriber or a follower on social media? These are qualified entries. Just confirm your existing entries again in Rafflecopter, and thank you for being a returning reader!
Can’t wait for the give away? Buy the book here.
Recipe Sneak Peek: Shredded Chipotle Beef Tacos
Shredded Chipotle Beef Tacos is the first recipe in the cookbook, featuring an unique combination of beef and chorizo. I haven’t shared a lot of meat dishes on this blog, although I love beef!
Emily gave me a special permission to share this recipe from the book with you all! Have you ever had beef tacos? I can’t wait to hear your thoughts in the comment, if you make this shredded chipotle beef tacos with your Instant Pot!
Here is the shredded chipotle beef tacos recipe, reprinted with permission from page 13, Amazing Mexican Favorites with Your Instant Pot.
One of Rudy’s favorite things to do is pair meat with even more meat, so this one is dedicated to our meat-loving readers. Native to Puebla, Mexico, this dish combines generous bites of beef with the saltiness of Mexican chorizo in a smoky chipotle sauce.
Reprinted with permission from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co.2019. Photo credit: Emily Sunwell-Vidaurri.
- 2 tbsp 28g butter, ghee or avocado oil
- 2 lbs 910g beef chuck roast, fat trimmed, cut into 4 pieces
- 1 tsp sea salt, divided divide
- 1 lb 455g Mexican chorizo, casing removed
- 1 yellow onion peeled and sliced
- 6 fresh garlic cloves minced
- 1½ cups 360ml beef or chicken broth
- 3 small tomatoes seeded and diced
- 1 tbsp 21g honey or maple syrup
- 3 dried chipotle chiles, stemmed (remove seeds for less heat)
- 1 tsp ground coriander
- 1 tsp dried oregano
- ½ tsp ground cumin
- Warmed tortillas (gluten-free corn, grain-free, etc.)
- Fresh cilantro
- Lime wedges
- Fresh avocado
- Sour cream or Mexican crema
- Sliced radishes
- Crumbled cotija cheese and/or grated cheese like Monterey Jack
- Cilantro Lime Rice (page 119)
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Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside. Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat. Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the “Keep Warm/Cancel” button.
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Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.
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Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Meat/Stew” button and set for 75 minutes.
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When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
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Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. Serve immediately in your favorite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your choice.
I’ve never made shredded beef in a pressure cooker before and I just got an instant pot so am really excited to try it!
I can’t even pay attention to the giveaway – that is how good these tacos are! 🙂 I can’t wait to try them at home because I am crazy in love with tacos, and this recipe is so good!
Loving all of the flavours in these, they would be a hit in my family! Loving the sound of Emilys book 🙂
Oh my goodness, all those spices sound incredible!
SO enjoying this cookbook!! We love the recipes and can’t wait to try them all !!!
So beautiful! I love this book!
Such a beautiful book! We made these last week – so good! Thanks for sharing!
I love chorizo, but I’ve never had it combined with beef. This recipe sounds fantastic!
There’s nothing like a good beef taco. This one looks exceptional!
This looks mouthwatering! I love a good beef taco and this looks excellent.
Tacos are so popular; I’m sure this will be a big hit in our house!
Absolutely drooling over this! Loving all of those spices!
These are perfect for taco night! love all the instant pot ideas
Those are seriously making my mouth water! Everything in that cookbook sounds delicious!
Yummy instant pot goodness!! Looks so easy too!
I can’t wait to try these!!
Oh Yum, what a great recipe! I’m loving this cookbook. My husband would eat Mexican food every day if I wasn’t the one cooking most of the time.