Instant Pot: Tinga Ground Beef Tacos

Since I still have Mexican cuisine on the brain after the delicious culinary tour I hosted this past weekend, here's another Mexican inspired recipe to share. Tinga is a preparation style in Mexican cuisine that usually involves shredded pork or chicken that simmers in a sauce before serving as a filling. Instead of chicken or pork, I opted to use ground beef and made these Tinga Ground Beef Tacos. Seasoned ground beef is browned before pressure cooking in a flavorful sauce of stewed tomatoes and chipotle peppers in adobo sauce to create a filling for tacos...

This is a recipe on the spicy side but you are welcome to adjust the level of heat and spice by decreasing the amount of chipotle peppers in adobo sauce used. For a more mild version, just use the adobo sauce. This is especially good as a filling for enchiladas, tex-mex lasagna and burritos too! It's a versatile filling you can incorporate in other recipes so give those a try if you're not in the mood for tacos...

Tinga Ground Beef Tacos
recipe adapted from AllRecipes

2 tablespoons olive oil
1 large onion, diced
2 pounds ground beef
1 tablespoon garlic powder
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste

16 hard corn taco shells
1/2 cup sour cream
1/2 cup pico de gallo
1/4 cup shredded cheese
1/2 cup guacamole

In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP and add oil. When shimmering hot, add the onions and cook until softened and transclucent.

Add the ground beef, season with garlic powder, black pepper and salt; cooking until slightly browned.

Meanwhile, in a blender, puree the tomatoes, chipotle peppers and adobo sauce. Transfer the mixture to the pan once the beef has been browned.

Add 1 cup of beef broth or water; stir.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

Press saute and allow the liquid to reduce slightly.

To serve, mound the beef onto taco shells, and garnish with pico de gallo, cheese, a dollop of sour cream, and guacamole

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