Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

by Emily Sunwell-Vidaurri, Rudy Vidaurri

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Product Details

ISBN-13: 9781624147098
Publisher: Page Street Publishing
Publication date: 01/15/2019
Pages: 192
Sales rank: 272,989
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

Emily Sunwell-Vidaurri is the author of The Art of Great Cooking with Your Instant Pot® and the founder of the gluten-free cooking blog Recipes to Nourish. Rudy Vidaurri is a former chef and a nutritionist. He worked with Emily on her first cookbook and now contributes to her blog. They live with their children in Sacramento, California.

Read an Excerpt

CHAPTER 1

Hearty, Rich and Elegant Meat and Seafood Meals

Comidas Elegantes, Campechanas y Suntuosas de Carnes y Mariscos

The elegance of luscious meats and exotic seafood has been celebrated throughout the history of the world by kings and everyday people alike. The bold, vibrant flavors of Mexico accentuate these foods in the most honorable way. Generous bites of meat accompanied by the smokiness of Mexico's native chiles and divine morsels of seafood dressed with lime, cilantro and tangy salsas embody the recipes found in this chapter.

Rudy's fondest childhood memories of food stem back to Chile Colorado (Red Beef Chili; here) and Carnitas (Tender Pork "Little Meats"; here), which molded both his impressions of food and his approach as a chef. Not coincidentally, any and every recipe for both of these dishes has seemed to pale in comparison to the versions that his mother and family made.

As the saying goes, if you want something done right, you've got to do it yourself. We are happy to share these authentic family recipes for you to enjoy.

Shredded Chipotle Beef Tacos | Tinga de Res Tacos

One of Rudy's favorite things to do is pair meat with even more meat, so this one is dedicated to our meat-loving readers. Native to Puebla, Mexico, this dish combines generous bites of beef with the saltiness of Mexican chorizo in a smoky chipotle sauce.

Prep Time: 25 minutes | Cook Time: 91 minutes | Total Time: 116 minutes | Yield: 6–8 servings | Spice Level: Hot

2 tbsp (28 g) butter, ghee or avocado oil
2 lbs (910 g) beef chuck roast, fat trimmed, cut into 4 pieces
1 tsp sea salt, divided
1 lb (455 g) Mexican chorizo, casing removed
1 yellow onion, peeled and sliced
6 fresh garlic cloves, minced
1½ cups (360 ml) beef or chicken broth
3 small tomatoes, seeded and diced
1 tbsp (21 g) honey or maple syrup
3 dried chipotle chiles, stemmed (remove seeds for less heat)
1 tsp ground coriander
1 tsp dried oregano
½ tsp ground cumin Warmed tortillas (gluten-free corn, grain-free, etc.)

Optional Toppings and Fixings Fresh cilantro Lime wedges Fresh avocado Sour cream or Mexican crema Sliced radishes Crumbled cotija cheese and/or grated cheese like Monterey Jack Cilantro Lime Rice (here)

Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside. Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat. Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the "Keep Warm/Cancel" button.

Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.

Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Meat/Stew" button and set for 75 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. Serve immediately in your favorite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your choice.

Chicken Fajitas | Fajitas de Pollo

Walk into the warm aroma of simmering meat with bell peppers, onions and Mexican spices as you prepare to stuff your favorite tortillas or load your plates with delicious fajitas. This Tejano or Tex–Mex dish originated in northern Mexico and quickly became popular in the United States. Traditionally made with grilled meat, our version offers a hearty bite of potato to an already star-studded cast of ingredients and brings all of the flavors together in a quick Instant Pot rendition.

Prep Time: 20 minutes | Cook Time: 11 minutes | Total Time: 31 minutes | Yield: 4 servings | Spice Level: Mild

2 tbsp (28 g) butter, ghee or avocado oil
1½ lbs (680 g) chicken breast, thinly sliced
½ cup (120 ml) chicken broth
¼ cup (4 g) chopped fresh cilantro
1 red onion, peeled and sliced
5 fresh garlic cloves, minced
1 small red bell pepper, stemmed, seeded and sliced
1 small green or yellow bell pepper, stemmed, seeded and sliced
2 jalapeño peppers, stemmed, seeded and sliced
1 russet potato, peeled and cut into wedges
1 small tomato, seeded and diced
1½ tsp (4 g) sea salt
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
¼ tsp ground black pepper
¼ cup (60 ml) fresh lime juice Optional Toppings and Fixings Grated cheese Guacamole Sour cream Salsa or hot sauce Lemon or lime juice Freshly chopped cilantro Warmed tortillas (gluten-free corn, grain-free, etc.)

Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add the chicken and brown for 3 minutes on each side. Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot. Press the "Keep Warm/Cancel" button. Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice and chicken, then stir to coat the chicken.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Manual" button and set for 5 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Serve immediately with your favorite fajita toppings and fixings.

Ground Beef Tacos | Carne Molida para Tacos

Perhaps the most popular Mexican–American food is ground beef tacos. This authentic brothy mixture of meat and potatoes provides nonstop flavor and is the perfect filling for your favorite tortillas and taco salads. The Instant Pot produces a perfect harmony of flavors and doesn't let one ounce of taste or tenderness escape.

Prep Time: 20 minutes | Cook Time: 19 minutes | Total Time: 39 minutes | Yield: 4–6 servings | Spice Level: Mild

1 tbsp (14 g) butter, ghee or avocado oil
1 small red bell pepper, stemmed, seeded and diced
1 red onion, peeled and diced
4 fresh garlic cloves, minced
2 small tomatoes, seeded and diced
1 russet potato, peeled and diced
1 tsp sea salt
1 tsp chili powder
1 tsp dried oregano
½ tsp paprika
¼ tsp ground cumin
¼ tsp ground black pepper
1 bay leaf
1 lb (455 g) ground beef
¼ cup (4 g) chopped fresh cilantro
1 cup (240 ml) beef or chicken broth Warmed tortillas (gluten-free corn, grain-free, etc.)

Optional Toppings and Fixings
Shredded lettuce Diced tomato Grated cheese or crumbled cotija cheese Sour cream Avocado Sliced radishes Lemon or lime juice Freshly chopped cilantro

Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add the bell pepper, onion, garlic, tomatoes, potato, salt, chili powder, oregano, paprika, cumin, black pepper and bay leaf, sautéing for 5 minutes, stirring occasionally. Add the ground beef and brown the meat, gently breaking it up as you stir for 4 minutes. Press the "Keep Warm/Cancel" button. Add the cilantro and broth, then give the mixture a stir.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Manual" button and set for 10 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Serve immediately in your favorite tortillas or as a taco salad. Garnish with toppings of your choice.

Note: This taco meat is meant to be brothy, which is the authentic way to enjoy it. If you prefer your taco meat drier, at the end of the directions above, leave the meat in the Instant Pot, press "Sauté" and give the mixture a stir so the brothy sauce coats the meat. Allow the mixture to come to a boil for 5 minutes to release some of the liquid, then press "Keep Warm/Cancel."

Tender Pork "Little Meats" | Carnitas

These "little meats" were born in Michoacán and have become a favorite choice for tacos, burritos and à la carte. Rudy was fond of his father's carnitas, which he adapted from his parent's Mexican restaurant. This recipe reflects the very same flavors that his father used in his carnitas.

Prep Time: 15 minutes | Cook Time: 89 minutes | Total Time: 104 minutes | Yield: 6–8 servings | Spice Level: Mild

2 tbsp (28 g) butter, ghee or avocado oil
3½ lbs (1.6 kg) pork shoulder
1 red onion, peeled and sliced
7 fresh garlic cloves, minced
1½ tsp (4 g) sea salt
½ tsp ground cumin
½ tsp dried oregano
¼ tsp ground black pepper
1 tsp honey
1 cup (240 ml) chicken broth
½ cup (120 ml) freshly squeezed orange juice
¼ cup (60 ml) fresh lime juice
1 bay leaf

Optional Toppings and Fixings
Freshly chopped cilantro Lime wedges Raw diced onion Fresh avocado or guacamole Salsa Sliced radishes Crumbled cotija cheese Warmed tortillas (gluten-free corn, grain-free, etc.)

Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add the pork shoulder and brown on each side, about 5 minutes per side. Remove the browned meat to a plate and set aside. Add the onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic, salt, cumin, oregano and black pepper and continue to sauté for 1 minute, stirring occasionally. Add the honey, broth, orange juice, lime juice and bay leaf. Press the "Keep Warm/Cancel" button.

Transfer the browned pork shoulder to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Meat/Stew" button and set for 75 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Transfer the meat to a large plate and shred it into chunks. Return the meat to the Instant Pot, press "Sauté" and stir so the sauce coats the meat, allowing it to cook for 3 minutes, then press "Keep Warm/Cancel."

Serve immediately with the toppings and fixings of your choice.

Mexican Short Ribs | Costillas Cortas Mexicanos

Short ribs are probably one of our favorite meats to eat because of how tender they are. This recipe pairs guajillo and chipotle chiles with lime juice and cilantro to make a Mexican short rib dish you won't forget.

Prep Time: 25 minutes | Cook Time: 46 minutes | Total Time: 71 minutes | Yield: 4–6 servings | Spice Level: Medium

3 dried guajillo chiles, stemmed (remove seeds for less heat)
3 dried chipotle chiles, stemmed (remove seeds for less heat)
2 cups (480 ml) hot filtered water
3 tbsp (42 g) butter, ghee or avocado oil
2 lbs (910 g) bone-in short ribs
1 red onion, peeled and sliced
4 fresh garlic cloves, minced
¼ cup (85 g) honey or maple syrup
¼ cup (60 ml) fresh lime juice
1 tsp apple cider vinegar
1 cup (240 ml) beef or chicken broth
¾ tsp sea salt
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp dried oregano
¼ tsp freshly ground black pepper
¼ cup (4 g) chopped fresh cilantro Tortillas or taco shells

Optional Toppings and Fixings
Sour cream or Mexican crema Guacamole Mexican Rice (here) or Cilantro Lime Rice (here)
Black Beans (here) or Refried Beans (here)

Add the chiles to a mixing bowl and cover with the hot water. Allow them to soak for 15 minutes.

While the chiles are soaking, add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add the short ribs and brown on each side, about 3 minutes per side. Remove the browned short ribs to a plate and set aside. Add the onion and garlic to the Instant Pot, sautéing for 5 minutes, stirring occasionally. Press the "Keep Warm/Cancel" button.

Drain the soaked chiles (discard the soaking water), then add them to a blender with the honey, lime juice, apple cider vinegar, broth, salt, cumin, chili powder, oregano, black pepper, cilantro and the sautéed onion–garlic mixture. Blend on low speed just until fully combined. Set the chile sauce aside.

Transfer the short ribs to the Instant Pot and cover with the chile sauce. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Manual" button and set for 35 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Using an oven mitt, "quick release"/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Remove the short ribs and put on a serving dish with the sauce. Serve immediately in burritos or tacos, along with a side of rice and beans and the toppings of your choice.

Mexican-Spiced "Barbecue" Shredded Beef | Barbacoa

Hearty and tender, this sweet and savory shredded beef is so delicious that it's become super popular in Mexican–American restaurants. Mexico's version of barbacoa was traditionally made with different moles and salsas. Our version honors these original flavors while making it faster and easier with the Instant Pot.

Prep Time: 25 minutes | Cook Time: 87 minutes | Total Time: 112 minutes | Yield: 6–8 servings | Spice Level: Medium

2 tbsp (28 g) butter, ghee or avocado oil
3 lbs (1.4 kg) beef chuck roast, fat trimmed, cut into 4 pieces
2 tsp (6 g) sea salt, divided
1 yellow onion, peeled and sliced
7 fresh garlic cloves, minced
½ cup (120 ml) beef or chicken broth
¼ cup (60 ml) apple cider vinegar
4 tsp (10 g) ground cumin
1 tbsp (3 g) dried oregano
1 tbsp (21 g) honey or maple syrup
4 dried chipotle chiles, stemmed (remove seeds for less heat)
3 tbsp (45 ml) fresh lime juice
¼ cup (60 g) tomato sauce
¼ tsp ground cloves
2 bay leaves Taco shells, tortillas or tortilla chips

Optional Toppings and Fixings
Fresh cilantro Lime wedges Fresh avocado Sour cream or Mexican crema Crumbled cotija cheese or shredded cheese like Monterey Jack Mexican Rice (here) or Cilantro Lime Rice (here)

Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside. Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other pieces. Add the onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and remaining 1 teaspoon of salt and continue to sauté for 1 minute, stirring occasionally. Press the "Keep Warm/Cancel" button.

Add the cooked onion–garlic mixture, broth, apple cider vinegar, cumin, oregano, honey, chipotle chiles, lime juice, tomato sauce and ground cloves to a blender. Blend on low speed for a few seconds, just until combined.

Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Add the bay leaves, making sure they are submerged in the sauce. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Meat/ Stew" button and set for 70 minutes.

When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, discard the bay leaves and serve immediately in tacos, burritos, on top of nachos, on top of rice or in burrito bowls, with the toppings of your choice.

(Continues…)


Excerpted from "Amazing Mexican Favorites with Your Instant Pot"
by .
Copyright © 2019 Emily Sunwell-Vidaurri and Rudy Vidaurri.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 7

Hearty, Rich and Elegant Meat and Seafood Meals 11

Comidas Elegantes, Compechanas y Suntuosas de Carnes y Mariscos

Shredded Chipotle Beef Tacos (Tingo de Res Tacos) 13

Chicken Fajitas (Fajitas de Pollo) 14

Ground Beef Tacos (Carne Molida para Tacos) 17

Tender Pork "Little Meats" (Carnitas) 18

Mexican Short Ribs (Costillas Cortas Mexicanos) 21

Mexican-Spiced "Barbecue" Shredded Beef (Barbacoa) 22

Green Pork Chili (Chile Verde) 25

Red Beet Chili (Chile Colorado) 26

Marinated Chicken (Pollo de Adobada) 29

Shepherds-Style Pork (Al Pastor) 31

Chicken with Rice (Arroz con Pollo) 32

Hearty Beef Chili (Chili con Carne) 35

Salsa Pork Chops (Chuletas de Puerco en Salsa) 36

Chorizo with Potatoes (Chorizo con Papas) 39

Chicken with Green Salsa (Salsa Verde de Pollo) 40

Deviled Shrimp (Camarones ala Diabla) 43

Shrimp Fajitas (Fajitas de Camarones) 44

Fish Tacos (Tacos de Pescado) 47

Red Mole (Mole Rojo) 48

Green Mole (Mole Verde) 51

Festive Tamales and Enchiladas for Every Season 53

Tamales y Enchiladas Festivas para Cada Temporada

Pork Tamales (Tamale de Puerco) 54

Chicken Tamales (Tamales de Pollo) 57

Beef Tamales (Tamales de Res) 58

Pepper and Cheese Tamales (Tamales de Chiles con Queso) 61

Sweet Corn Tamales (Tamales de Dulces de Maiz) 62

Tamale Pie (Pastel de Tamal) 65

Chicken Enchiladas (Enchiladas de Pollo) 66

Potato and Chile Enchiladas (Papas y Rajas Enchiladas) 69

Tomatillo Enchiladas (Enchiladas Verdes) 70

Delicious and Nourishing Fiesta-Style Soups and Stews 73

Caldos Guisos estilo Fiesta Que son Nutritivos y Deliciosos

Traditional Tortilla Soup (Sopa de Tortillas) 74

Zucchini Corn Soup (Sopa de Calabacitas con Elote) 77

Poblano Cream Soup (Sopa de Crema de Poblano) 78

Meatball Soup (Albóndigas) 81

Hominy Soup (Pozole) 82

Mexican Corn Chowder (Sopa de Elote) 85

Mexican Beef Soup (Caldo de Res) 86

Mexican Chicken Soup (Caldo de Pollo) 89

Fish Soup (Caldo de Pescado) 90

Mushroom Tomatillo Soup (Sopa de Setas con Tomatillo) 93

Poblano Potato Soup (Sopa de Poblano con Papa) 94

Black Bean Soup (Sopa de Frijoles Negros) 97

Spicy Beef Stew (Birria de Res) 98

Mexican Pumpkin Soup (Sopa de Calabaza) 101

Cream of Spinach Soup with Chiles (Crema de Espinaca con Chiles) 102

Soup of the Seven Seas (Siete Mares) 105

Quick Rice, Beans and Sides to Accompany Every Mexican Meal 107

Arroz, Frijoles y Entremeses Prontos para Acompanar Cada Camida Mexicana

Black Beans (Frijoles Negros) 108

Pinto Beans (Frijoles Pintos) 111

Refried Beans (Frijoles Refritos) 112

Cowboy Beans (Frijoles Charros) 115

Mexican Rice (Arroz Mexicano) 116

Cilantro Lime Rice (Arroz de Lima y Cilantro) 119

Poblano Rice (Arroz Poblano) 120

Mexican Cheese Dip (Salsa de Queso Mexicano) 123

Chile Dip (Salsa de Chile Rellenos) 124

Mexican Stuffed Bell Peppers (Pimientos Rellenos) 127

Cheese Stuffed Peppers (Pimientos Rellenos de Queso) 128

Spanish Frittata (Torta Espanola) 131

Poblano, Corn and Zucchini Frittata (Torta de Calabacitas con Elote y Poblano) 132

Mexican-Style Squash (Calabacitas) 135

Creamy Sweet Potato Purée (Crema Camote) 136

Ranch-Style Eggs (Hueuos Rancheros) 139

Tomatillo Salsa (Salsa de Tomatillo) 140

Authentic and Mexican-Inspired Sweet Treats Made Easy 143

Grain-Free Mexican Chocolate Cake (Pastel Mexicano de Chocolate Sin Marina) 144

Custard Tart (Flan) 147

Mexican Chocolate Flan (Flan Mexicano de Chocolate) 148

Mexican Rice Pudding (Arroz con Leche) 151

Coconut Bread Pudding (Pudin de Pan y Coco) 152

Cinnamon Cheesecake (Pastel de Queso con Canela) 155

Dragon Fruit Cheesecake (Pastel de Queso con Pitaya Roja) 156

Papaya Upside-Down Cake (Pastel de Papaya) 159

Mexican Bread Pudding (Capirotada) 160

Mango Custard (Flan de Mango) 163

Coconut Lime Panna Cotta (Panna Cotta de Coco y Lima) 164

Churros Cake (Pastel de Churros) 167

Traditional and Comforting Drinks for Hot Days, Cool Nights and Special Occasions 169

Bebidos Tradicionales y Consoladoras, Dias Calurosos, Noches Fresca y Ocasiones Especiales

Mexican Hot Chocolate (Chocolate Caliente Mexicano) 170

Hot Corn Water (Atole) 173

Hot Chocolate Corn Water (Champurrado) 174

Rice Water (Horchata) 177

Hibiscus Water (Agua de Jamaica) 178

Spicy Bitter Cacao Water (Xocolatl) 181

Acknowledgments 183

About the Authors 185

Index 186

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