Description
The easiest and tastiest street taco recipe ever! Dump and go recipe for your Instant Pot or the slow cooker.
Ingredients
Scale
For the meat:
- 1 cup beef broth
- 1/4 cup low sodium soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp canola or vegetable oil
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp dried oregano
- 2 to 2 1/2 pounds rump roast, trimmed of excess fat
For serving:
- Mini street taco flour tortillas
- Chopped red onion
- Chopped cilantro
- Lime, cut into wedges
- Sour cream
Instructions
Instant Pot Instructions:
- Add broth, soy sauce, lime juice, oil, garlic, chili powder, cumin and oregano into Instant Pot and stir. Add in the roast and turn to coat.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes. When time is up let the pot sit for 15-20 minutes, or until pressure releases naturally on its own. Remove the lid.
- Move roast to a cutting board and shred. Stir the shredded meat back into the juices in the Instant Pot.
- When ready to serve use tongs to move some of the meat to the middle of a tortilla. Top with cilantro, red onions, sour cream and a squeeze of fresh lime. Eat and enjoy!
Slow Cooker Instructions:
- Add broth, soy sauce, lime juice, oil, garlic, chili powder, cumin and oregano into slow cooker and stir. Add in the roast and turn to coat.
- Cover and cook on LOW for 8-12 hours.
- Move roast to a cutting board and shred. Stir the shredded meat back into the juices in the slow cooker.
- When ready to serve use tongs to move some of the meat to the middle of a tortilla. Top with cilantro, red onions, sour cream and a squeeze of fresh lime. Eat and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker