- 1 tbsp Avocado oilor other neutral oil with high smoke point
- 1 extra-large Yellow oniondiced
- 2 Garlic clovesminced
- 2 lbs Very lean ground beef90% lean
- 3 tbsp Chili powder
- 2 tsp ground Cumin
- 1 tsp dried Oregano
- 1/2 cup Beef Broth(recipe below) or water kosher salt Tortillas or taco shells for serving Chopped romaine lettuce for serving (optional)
- 1 cup shredded Cheddar cheese
- 2 Roma tomatoesdiced
- 1/2 cup chopped fresh cilantro Beef Bone Broth
- 2 lbs Beef soup bones(such as knucklebones), shanks, or oxtails
- 3 Celery stalkscut into 3-inch lengths
- 2 large Carrothalved lengthwise, then cut crosswise into 3-inch lengths
- 1 large Yellow onioncut into wedges
- 1 tsp Kosher salt
- 1/2 tsp Black peppercorns
- 1 Bay Leaf
- 8 cups Water
This is an easy way to make ground beef tacos in less than 15 minutes. It is packed with flavor, and it is the perfect weeknight meal.
Notes for Beef Broth: For deeper flavor and color, roast the bones before you make the broth. Spread the bones on a rimmed baking sheet and roast in a 400ºF oven for about 45 minutes.
Crunchy Beef Tacos, Tiki Underground
by Tom Noe @ flickr
Select the high Sauté setting on the Instant Pot and heat the avocado oil.
Add half of the onion and all of the garlic and sauté for about 3 minutes until the onion is slightly softened.
Add the ground beef and then sauté for about 3 minutes, using a spoon or spatula to break up the meat as it cooks.
Stir in the chili powder, cumin, oregano, beef broth, and 1 teaspoon salt. Secure the lid.
Press on the Cook or Manual setting and set the cooking time for 10 minutes at high pressure
Taste for seasoning and if needed, add more salt. Spoon the meat onto tortillas or into taco shells using a slotted spoon.
Top with lettuce, cheese, tomatoes, cilantro, and the remaining onion.
Beef Bone Broth:
Combine the beef bones, celery, carrots, onion, salt, peppercorns, and bay leaf in the Instant Pot.
Pour in the water, making sure the pot is no more than two-thirds full.
Secure the lid and set the Pressure Release to Sealing.
Select the Soup/Broth setting and set the cooking time for 120 minutes at high pressure. When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.
Place a wire-mesh strainer over a large heat-safe bowl or pitcher.
Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables.
If you like, you can pick the meat off the bones, but it will have given up most of its flavor to the broth.
Pour the broth into a fat separator, then remove the fat. You can chill the broth in the refrigerator until the fat solidifies on top, then scoop it off from the surface with a large spoon.
Let the broth cool to room temperature. To speed the cooling process, you can set the bowl in a larger bowl containing an ice bath.
You can use the broth right away, store it in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.
When ready, serve immediately with the tacos and enjoy your meal!