Braised Beef & Corn Tacos

Taco Tuesday will always be a favorite in our house. You could literally give me tacos every day for every meal and I would be a happy soul. Tacos are so versatile and have so much flavor. While these tacos are not “traditional” I think that is the fun of cooking and trying delicious new items. The braised beef in these tacos are so tender and rich with so much flavor. It pairs so well with the roasted corn for a great flavor combination and texture. The beef can also be made ahead of time so it is wonderful for meal prep during a busy week. The best way to make the beef so tender is in an InstantPot or a pressure cooker. Alternatively you can slow cook it in a crockpot or dutch oven, but the pressure cooker will reduce the time drastically. This is also great for a crowd because it yields a lot of tacos!

Makes: 20 – 24 Tacos

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 55 Minutes

To Make:

1. First, we need to get the beef cooking. In your InstantPot, add in the head of garlic, juice of 6 limes, 1 tbsp cumin, 1 tbsp smoked paprika, 2 tsp onion powder, 2 tsp chili powder, 1 tbsp salt, 2 tsp pepper, and 2 cups of beef broth. Give this a quick stir to combine everything. Carefully add in the beef and try to make sure the beef is fully submerged.
2. Close the InstantPot lid and make sure the vent is also closed. Set on high and pressure cook for 30 minutes.
3. While the beef cooks, let’s get everything else ready to go. First, let’s get the crema ready. In a small blender or food processor, add in the 1 cup greek yogurt, juice of 2 limes, 1/2 cup of cilantro, 2 garlic cloves, and 2 tsp salt. Blend until smooth and transfer to a bowl and set aside.
4. Next, let’s make the corn. Carefully cut the corn off the cob and add it to a large pan. Heat on medium heat. (Alternatively, you can roast the corn on the grill for a char). I also recommend adding about 1 tbsp of butter and a pinch of salt and pepper to give the corn more flavor. Cook for 10 minutes then transfer the corn to a bowl and set aside.
5. Now let’s warm the tortillas. Taking the same pan we made the corn in, give it a quick wipe to remove any excess ingredients from the corn. Heat on medium and warm each tortilla for about 1-2 minutes on each side. Wrap the tortillas in foil once they are warmed until you are ready to serve.
6. Now let’s turn our attention back to the beef. Grab a large sheet pan and cover with foil. Turn the oven on broil.
7. When the InstantPot is finished cooking, allow it to vent naturally before opening to remove the beef. Carefully remove the beef and place it in a large bowl. Using two forms, shred the beef up – it should be pretty tender at this point and falling apart. Place the shredded beef on to the sheet pan and drizzle a few spoonfuls of the sauce from the InstantPot on top.
8. Place the beef under the broiler for about 3-5 minutes. Make sure to carefully watch this stage because we don’t want the beef to burn, just get a little crispy on the edges. Once the beef is a little crispy on the edges, remove from the oven.
9. Now let’s assemble the tacos! Grab a tortilla, add a generous amount of beef, a spoonful of corn, then top with sliced avocado, Oaxacan cheese, and drizzle on the crema we made earlier. Repeat until you have made all the tacos you want and enjoy!