Living in Scottsdale Arizona, where there is a heavy Sonoran cuisine influence stemming from Mexico and New Mexico. Sonoran cuisine is Southwest Mexican dishes like tacos, enchiladas and chile rellenos. If you like pulled pork (which would also be so good if you’re not a beef eater, use pork shoulder) then you will fall in love with these tacos. The spices used for this recipe are ancho chile powder to cumin and smoked paprika. A delicious, non-spicy combination that creates a really delicious sauce once the beef is finished cooking. There are instructions in the recipe how to thicken the sauce which is so good on the tacos. It is currently hatch chile season. Hatch chiles are native peppers to New Mexico that are only in season from August to September. Earlier this week, I made a really easy hatch chile sauce that is perfect for topping these tacos. The sauce is also good on any Mexican dish or snacking with tortilla chips. You can find the recipe for this sauce here New Mexico Hatch Green Chile Sauce.
Sonoran Shredded Beef Tacos – Step by Step
Slow cooker/Crockpot option
For convenience, you can cook the beef in the slow cooker. Just follow the recipe to step 4 and instead of adding the beef back to the pan, transfer everything to a pre-heated slow cooker. Cook on low for 3-4 hours or high for 6-7 hours.
Instant pot option
Follow the recipe to step 4 (add the beef back into the pot). Set the instant pot to pressure cook and cook on high for 60-80 minutes. If you’ve tried these Sonoran Shredded Beef Tacos or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. Easy Restaurant-Style Red Salsa
Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish
