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Instapot Chile Pasilla Negro + Beer Beef Tacos


2-3 pounds Beef - large cubed roast, shanks or other boneless/bone-in beef cuts

1 Tablespoon dried Mexican Oregano

1 Tablespoon ground Cumin

2 1/2 teaspoons Kosher Sea Salt

1/2 teaspoon ground pepper

2 Tablespoons Olive Oil

14 oz can diced Tomatoes

1 chopped Onion

4 cloves minced Garlic

2 Bay Leaves

1-2 dried Chiles Pasilla Negro

1 Can or bottle beer

12-20 Corn Tortillas

Cabbage Salsa


  • Mix: oregano, cumin, salt and pepper.

  • Dredge beef in spice mixture.

  • Set Instapot to sauté on high. Add olive oil. Once hot, brown beef on all sides, will take 8-12 minutes depending on the cuts of beef. Do not crowd the pot so do in batches if need be.

  • Once beef is browned, add all the beef back into the Instapot:

  • Next add into the Instapot: canned tomatoes, onion, garlic, bay leaves, chiles (leaving whole) and the beer.

  • Pressure cook for 1 hour.

  • Let pressure release naturally for at least 15 minutes.

  • During that 15 minutes quickly warm tortillas in a skillet. Brush the skillet with oil and heat tortillas through on both sides to make pliable and to have them gently coated with oil from the griddle.

  • Pull the Chiles Pasilla Negro from the Instapot, removed stems and puree in a blender with 1-2 cups of braising liquid from the Instapot to make sauce.

  • Pull beef from the pot and shred. Add enough braising liquid to keep beef juicy.

  • Serve tacos with cabbage salsa or any other garnish you would like.

Makes 6-8 Dinner sized servings.

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