Ancho Chile Shredded Beef Tacos
By :Primal Kitchen
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Meal prep like the pros with this simple ancho chile taco recipe made with flavor-filled chuck roast slow-cooked to perfection with fresh tomatoes and dried chiles. The result is tender, shredded beef and a thick sauce that brings a little heat to your table. Serve in a bowl with avocado, green onion and other garnishes, or spoon the beef onto primal tortillas. Either way, primal beef tacos made with nutrient-dense veggies and avocado-oil based Primal Kitchen® Chipotle Lime Mayo make for an amazing meal!
Votes: 16
Rating: 4.69
Rate this recipe!
Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Ancho Chiles, Beef Chuck, Beef Stock
Prep Time 20 minutes
Cook Time 100 minutes
Servings
6-8 servings
Ingredients
  • 2 ancho chiles stemmed and seeded
  • 1 1/2 cups beef stock or bone broth
  • 4 pounds beef chuck roast boneless
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 yellow onion finely chopped
  • 5 garlic cloves chopped
  • 1 teaspoon dried oregano
  • 1 1/2 pounds tomatoes chopped into small pieces
Toppings
  • Primal Kitchen® Chipotle Lime Mayo or any chipotle mayo
  • avocado
  • green onion
  • sautéed green bell peppers
  • sour cream
  • cotija cheese
Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Meat
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Ancho Chiles, Beef Chuck, Beef Stock
Prep Time 20 minutes
Cook Time 100 minutes
Servings
6-8 servings
Ingredients
  • 2 ancho chiles stemmed and seeded
  • 1 1/2 cups beef stock or bone broth
  • 4 pounds beef chuck roast boneless
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 yellow onion finely chopped
  • 5 garlic cloves chopped
  • 1 teaspoon dried oregano
  • 1 1/2 pounds tomatoes chopped into small pieces
Toppings
  • Primal Kitchen® Chipotle Lime Mayo or any chipotle mayo
  • avocado
  • green onion
  • sautéed green bell peppers
  • sour cream
  • cotija cheese
Votes: 16
Rating: 4.69
Rate this recipe!
Instructions
  1. Boil the ancho chiles in the beef or bone stock for 10 minutes to soften.
  2. Remove the chiles, and use either scissors or a knife to cut them into thin strips. Set the chiles and stock aside.
  3. In a small bowl, mix together the salt, pepper, and cumin into a uniform spice powder.
  4. Cut the roast into 4 or 5 pieces. Rub the spice powder all over the meat.
  5. Dice the garlic.
  6. Add the garlic, chiles, and beef stock, and oregano to a blender, and blend until smooth into a fragrant enchilada sauce.
  7. Add salt to taste, and then cool to room temperature
  8. Roughly chop the onion and tomatoes.
  9. Split the beef between the two freezer bags. Pour half of the enchilada sauce over each. Add half of the tomatoes and onions to each. Zip each bag shut and freeze.
When you’re ready to eat…
  1. Place the contents of one freezer bag into your Instant Pot (no need to defrost).
  2. Close the Instant Pot lid, and cook at Manual for 100 minutes.
  3. Serve on primal tortillas.Top with Primal Kitchen® Chipotle Lime Mayo, avocado, green onion, sautéed green bell peppers, sour cream, cotija cheese. Enjoy!
Recipe Notes

11 replies
  1. jgriffith
    jgriffith says:

    I cooked all of the meat at once, which worked great. These tacos were off the hook, everyone in the house loved them.

  2. Bukherjees
    Bukherjees says:

    Cooked in the “meat/stew” setting at “normal” – took about 35 minutes instead of over an hour. Next time will try to make it a little more tender! Could also use some more chiles, not particularly spicy.

  3. TWeber
    TWeber says:

    I made the shredded beef all at once so I can portion pack it for lunches. The enchilada sauce is great and is excellent in the finished beef. The beef was perfectly tender and ready to shred. I followed the recipe as written. I’m going to chill it overnight then portion pack it tomorrow after separating the fat.

  4. Kitchenunderpar
    Kitchenunderpar says:

    Def a family fav. Even my picky 8 yr old had two servings. They are not spicy which is good for the kids but i added some chili sauce on my tacos

  5. Christy Blanchard
    Christy Blanchard says:

    Loved by all…
    Used an Anaheim and Fresco Pepper in the enchilada sauce for kick. It was perfect.

    Cooked the whole dish immediately.

  6. AveryRichardson
    AveryRichardson says:

    Excellent recipe for my favorite mexican-style meat and very good in a taco, burrito, enchilada or anything else. I used a boneless blade roast and 6 mild New Mexico chilis.

  7. kimgjolly@gmail.com
    kimgjolly@gmail.com says:

    Needed more salt and spices, but good. With an 8qt, i shoulda made the whole thing at once. I shredded it without the sauce dripping but it was dry, so i immersed it and scooped off the grease.

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