Dinner Mexican Beef Instant Pot

Guajillo-Braised Chuck Roast Tacos

Instant Pot adaptation of guajillo-braised tacos using chuck roast, finished with a rich chile sauce.

Prep Time 30m
Cook Time 80m
Total Time 110m
Yield 16 tacos

Chile Sauce Base

  • Guajillo chiles (stemmed and seeded) 8
  • Dried chipotle chiles (stemmed and seeded) 3
  • Yellow onion (coarsely chopped) 1 large
  • Garlic cloves (coarsely chopped) 2 cloves
  • Dark Mexican beer (reduced to prevent thin sauce) 0.75 cup
  • Ground cumin 2 teaspoons
  • Black pepper (freshly ground) 1 teaspoon
  • Dried Mexican oregano 1.5 tablespoons
  • Kosher salt (divided) 1.5 tablespoons
  • Water 0.25 cup

The Meat

  • Beef chuck roast (cut into large 3–4 inch chunks) 3.5 pounds
  • Vegetable oil (plus more as needed) 2 tablespoons

Serving

  • Corn tortillas (warmed)
  • Fresh cilantro (chopped)
  • Lime wedges
Dinner Mexican Beef Instant Pot

Guajillo-Braised Chuck Roast Tacos

Prep: 30m Cook: 80m Total: 110m Yield: 16 tacos

Prep Chile Sauce

1

Set the Instant Pot to Sauté (Normal). Toast the guajillo and chipotle chiles in batches for 30 seconds per side. Remove and set aside.

3

Add onion and cook until lightly browned. Add garlic and cook 1-2 minutes more.

4

Pour in beer to deglaze, scraping up browned bits. Add toasted chiles and simmer on Sauté (Low) for 5 minutes until softened.

5

Transfer chile mixture to a blender. Add cumin, black pepper, oregano, remaining salt, and water. Blend until very smooth.

Sear & Cook Meat

2

Add oil to the Instant Pot. Season chuck roast chunks with salt and sear in batches until deeply browned.

6

Return roast to pot and pour sauce over it. Cook on High Pressure for 60 minutes, with a 15-minute natural release.

Reduction & Serving

7

Remove roast and shred. Switch to Sauté (Low) and simmer sauce uncovered for 10-20 minutes until thick and glossy. Return meat to sauce.

8

Taste and adjust seasoning. Serve in warm tortillas with cilantro and lime.

Baker's Notes

  • • Chuck roast needs a long pressure cook to become fully shreddable.
  • • Reducing the sauce is key to a rich, glossy finish.