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.
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
Serving: 1TacoCalories: 349kcalCarbohydrates: 17gProtein: 13gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 42mgSodium: 286mgPotassium: 292mgFiber: 3gSugar: 1gVitamin A: 159IUVitamin C: 2mgCalcium: 49mgIron: 2mg
Nutrition information is automatically calculated and intended as an approximation only.