Tacos al vapor recipe
Tacos al vapor, or ‘steamed tacos,’ are soft corn tortillas filled with meat or beans, stacked, and gently steamed until tender and flavorful.
A careful blend of aromatics and spices gives the meat rich depth, while the Instant Pot transforms it into a juicy, tender, and irresistible filling.
This tacos al vapor recipe transports me back to the always bustling streets of Mexico, where the savory aromas of cooked meat, sizzling tortillas, and the constant presence of taco carts create the perfect dinner time atmosphere.
It’s common to see people gathered by the carts, savoring these warm and delicious bites.
Street Tradition vs. Home Cooking
On the bustling streets of Mexico, vendors often use a large griddle, wrapping stacks of filled tortillas in plastic or foil, then covering them with a cloth to lock in steam.
At home, the simplest and most popular way is layering them in a steamer pot, which creates the same tender, melt-in-your-mouth texture.
What Makes Them Special
Tacos al vapor stand out for their tender, soft texture and melt-in-your-mouth flavor. The tortillas are thicker and sturdier to hold up against the steam, and the filling is cooked until moist.
They can be made with a variety of fillings. On a recent trip to Morelia, Michoacán, a friend took us to his favorite taco spot—and yes, they were steamed tacos. Succulent and irresistible, they drew a long line, which is common at popular taco stands that work fast to feed a crowd.
While the flavors are amazing, steamed tacos are truly loved for the texture that steaming gives them. They’re traditionally served with classic toppings: chopped onion, cilantro, lime juice, and salsa.
No Instant Pot? No Problem!
In a large pot, brown the seasoned meat in batches to avoid overcrowding. Once browned, return all the pieces to the pot and add the water, onion, garlic, bay leaves, and cilantro.
Can I Use Flour Tortillas?
Traditional tacos al vapor are made with corn tortillas, which hold up to steaming and develop the signature texture and flavor. Flour tortillas won’t absorb moisture the same way, so the texture and taste will be different. That said, feel free to experiment—just know the results may not match the classic experience.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Tacos al Vapor Recipe.
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Carb Counting
I follow a carb-counting diet, but that doesn’t stop me from enjoying my tacos. I just get a little creative. Adding a fresh side salad or extra veggies helps me feel full without overdoing the carbs.
It’s a simple balance that works beautifully for me.
Tacos al vapor recipe
Ingredients
Chili Oil
- 8 ea guajillo chiles
- 1 cup avocado oil
- 1/4 cup pork lard
- 1/2 white onion, roughly diced
- 6 garlic cloves, peeled
- 1/4 tsp cumin seeds
- 1 1/2 tsp kosher salt
Instant Pot
- 2 lbs beef chuck roast, boneless
- Generous salt
- Generous ground black pepper
- 2 tbsp avocado oil
- 1 white onion, halved
- 1 head garlic, slice end off
- 3 bay leaves
- 1/2 bunch cilantro
- 8 cups water
Accompaniments
- Cilantro, chopped
- White onion, chopped
- Lime juice
- Pickled jalapeños
- Salsa verde
Additional Items
- 1/2 white onion, sliced
- 20 corn tortillas
- Salt, as needed
Instructions
Prep the Guajillos
- Remove seeds from the guajillos and wipe clean with a damp paper towel. Set aside and let them dry completely.
Chili Oil
- Place a large pan over medium to medium-low heat and add the oil and lard. Once the lard has melted, toast the dry guajillos for about 30 seconds, flipping continuously to prevent burning.
- Once fragrant, remove from heat. Slowly caramelize the onions and garlic in the fat until slightly browned, about 10–15 minutes. Turn off the heat, add cumin seeds, and let the mixture cool completely.
Prepare the Meat
- Cut the meat into large pieces. Generously season all sides with salt and ground black pepper.
Instant Pot
- Set the Instant Pot to High Sauté and press Start. Once hot, pour in the oil. Brown the meat in batches to avoid overcrowding. Press Cancel.
- Pour in the water and add garlic, onion, bay leaves, and cilantro. Cover and cook on High Pressure for 45 minutes with a 10-minute Natural Pressure Release. Finally, Quick Release any remaining pressure. Press Cancel and uncover.
- Strain to separate the meat from the broth. Store the broth for future recipes; it won’t be needed for this recipe. Using two forks, shred the meat and set it aside.
Finish Chili Paste
- Using a blender, process the cooled oil mixture with the toasted chiles and salt until fully broken down. Strain, and set both the oil and chili paste aside for now.
Finish the Filling
- Place a large non-stick pan over medium heat. Stir the shredded meat and chili paste together until well combined and heated through, about 3–5 minutes. Season with salt to taste, then remove from heat.
Assemble the Tacos
- Heat corn tortillas on a comal over medium heat until pliable. Transfer to a tortilla warmer to keep warm.
- Cut parchment paper (½ sheet pan size) into quarters, large enough to enclose the tacos.
- Add the filling to each tortilla and fold to form a taco. Place on a piece of parchment, brush both sides with chili oil, top with sliced onion, and fold the paper to enclose. Repeat with the remaining ingredients.
- Line the bottom of the steamer basket with aluminum foil. Arrange tacos neatly inside and cover with parchment.
- Fill the bottom of a steamer pot with water, stopping two inches below the steamer basket. Bring to a boil over medium-high heat, then reduce to a simmer.
- Place the steamer basket over the water, cover, and steam for 15 minutes. The tacos are ready once they are heated through and soft.
Serve
- Remove tacos from the pot and unwrap. Add chopped cilantro, onion, salsa, a drizzle of lime juice, and pickled jalapeños.
- Keep the steamer covered when not in use.
Equipment
- 1 Steamer Pot
- Parchment Paper, (1/2 sheet pan size)
- Aluminum Foil
Nutrition
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