Brisket Tacos

If you’re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot® brisket tacos. Seasoned with Cholula® Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these M... If you’re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot® brisket tacos. Seasoned with Cholula® Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the Instant Pot®, these brisket tacos feature fork-tender beef ready in less than an hour. Add some fresh Pico de Limo and chunky Green Pepper Guacamole, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds. ReadMore ReadLess
20 min
PREP TIME
14
INGREDIENTS

Servings: 10

INGREDIENTS

  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 3 pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
  • 1/3 cup water
  • 1 medium yellow onion, thinly sliced
  • 6 tablespoons Cholula® Original Hot Sauce, divided
  • 10 (8-inch) flour tortillas, warmed
  • 2/3 cup fresh pico de gallo
  • 2 medium ripe avocados, peeled, pitted and chopped
  • 1 lime, cut into wedges

KEY PRODUCTS

cholula-original-hot-sauce-400x400

Cholula® Original Hot Sauce

INSTRUCTIONS

  • 1 Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned.
  • 2 Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal.
  • 3 Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
  • 4 Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired.

    Test Kitchen Tips:
    •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once.
    •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.