So this is a little different blog post than usual. I’ve been getting lots of requests for my recipe for “Kendra’s Famous Tacos.” So for my gift to humanity this week I bring you the very loved taco recipe I’ve been sharing (sparingly) for decades. Now I give it to the whole world to enjoy.
Kendra’s Famous Tacos
3-5 pound beef chuck roast, trimmed of visible outer fat
1-2 onions diced in fairly big pieces
1 can (7 ounces) chopped green chilis
1-2 cans (12-16 ounces) crushed or diced tomatoes (I personally like the ones that come mixed with diced chilis as the tomatoes have a bolder flavor I think, but any will work)
2 Tablespoons chili powder
2 Bay Leaves (probably not the end of the world if you skip these)
2 Tablespoons minced fresh garlic (Let’s be real, I add more than this, you do you and live your best life and add all the garlic you want)
2 teaspoons cumin
2 teaspoons dried Oregano
½ Cup Vinegar (just the regular stuff)
2-3 Cups Beef Broth
Place all ingredients in your Insta-Pot. I put them in in this order; the reason for that is when you get to the very bottom you’ll decide how much beef broth to put in based on the max fill line of your Insta-Pot. Stop adding beef broth when you get to the fill line. Give everything a little stir to mix your spices in, then put the lid on, turn on to meat/stew setting for 60 minutes, and walk away.
When your pot tells you it is done, release the pressure and open the lid. Use a strong slotted spoon and tongs to lift the meat out of the sauce and into a big bowl. Use two forks to pull apart and shred the meat. It should just fall apart for you!
You can also use a slotted spoon to extract the tomatoes, onions, chilis the meat was cooked in. Place these things in a separate bowl and place on the table as a taco topping. (Others have told me they have used the broth left over to make a base for soup. Get wild and crazy if you like, or just toss it like I do.)
Our family likes this taco meat best with fresh baked tortillas (you know, the ones from Costco! If you don’t know, head to Costco and you can thank me later. They are in the refrigerator section. Just bake them yourself on your electric griddle.) Add your favorite taco toppings. We also love to top these with, what is known at our house as, “The Secret Green Sauce.” And since I’m giving you the taco recipe, I might as well share the secret sauce too.
Kendra’s Famous Secret Green Sauce
2 Cups plain Greek yogurt (I just use 2 individual yogurt cups from the store/close enough)
1 Tablespoon of lime juice
1 teaspoon of minced garlic (OK, like above, I use a lot more, you do you.)
1 Tablespoon honey
Full bunch of cilantro (rinse it first, totally fine to use stems and all)
Salt & Pepper to taste
*If you want to add some heat, add ½ to full jalapeno pepper, with or without the seeds. I often use ½ without the seeds for my own family.
I blend all of these ingredients together in my Ninja blender. Use whatever food processor or “zip-zip” you have at your house. I suggest making this hours-to a day ahead as the flavors all blend together even better over time. Or, you will enjoy it even more when you have leftovers the next day. Really you can’t go wrong.
I hope you all enjoy these yummy tacos and secret sauce as much as my loved ones and I do. Feel free to send me a message or drop a comment to let me know how you like them.
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