Cooking On The Ranch

menu icon
search icon

Sweet Corn Succotash with Edamame

By 26 Comments

For a very special version of corn succotash, switch out edamame for traditional lima beans. Add sweet red bell pepper, rice wine vinegar and basil and you’ve got a sassy Summer side dish.

Corn succotash with edamame and red bell pepper on a blue plate.

Corn Succotash is a perfect side dish for the Summer season. It’s pot luck, picnic perfect because it’s a side dish without mayonnaise. That means it travels well and safely.

And it’s delicious served at either warm or at room temperature.

I can’t think about succotash without a visual of Sylvestor, the cartoon cat from the 60’s, spitting out the words “sufferin’ succotash”. And this updated version of a depression era classic recipe, is “sufferin succotash” good.

This edamame corn succotash comes together in a matter of minutes and is a favorite of ours to serve as a side dish for burgers, grilled chicken, or our favorite grilled steak recipe, Grilled Flank Steak with Horseradish Cream Sauce.

If you’re looking for more ways to use shelled edamame, edamame corn succotash is a great recipe to put those little soybeans to work. Edamame is very similar in texture to lima beans, the ingredient switch seems very natural.

Edamame brings a buttery, hint of sweetness and nuttiness to corn succotash.

Let’s take a look.

Edamame Corn Succotash: The Ingredients

Ingredients to make corn succotash with edamame.
  • Fresh Parsley.
  • Sweet Corn. Either fresh off the cob or frozen will work equally well here.
  • Shelled Edamame. Purchase a bag of frozen.
  • Red Bell Pepper.
  • Sweet or Yellow Onion.
  • Dried Basil.
  • Garlic
  • White Wine.
  • Rice Vinegar.
  • Neutral Oil such as canola or vegetable oil.

Ingredient Substitutions

  • Bell Pepper: Use a yellow or orange bell pepper, but avoid a green bell pepper. Green bell peppers don’t carry the sweet flavor that makes this recipe so special.
  • Basil: Use chopped fresh basil.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

The Process, It’s Easy!

Cooking chopped red bell pepper and onions in a skillet.
Step 1
Cooking corn and edamame in a fry pan to make corn succotash.
Step 2
  • Step 1: Heat a skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add chopped red bell pepper and onions. Cook until starting to soften, about 3 minutes.
  • Step 2: Stir in corn, wine (or water) and edamame. Cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and ground black pepper. Serve immediately or at room temperature.

Recipe Variations

  • Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
  • Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
  • Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the bell pepper and onion.
  • Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn kernels from the cob and add to the recipe. This will add a wonderfully smoky flavor.
  • Add chopped zucchini during the cooking process.
  • Add sliced cherry tomatoes at the end of the recipe.

Corn Succotash With Edamame, FAQ’s

Can I Make Corn Succotash In Advance?

Absolutely yes. This is one of the wonderful things about this recipe. You can make this 2-3 days in advance. Just bring to room temperature or warm it in the microwave before serving.

Can You Freeze Edamame Succotash?

This recipe will freeze well. Place any leftovers in a freezer safe container. It will keep in the freezer for up to 3 months.

Storage

I like to double this recipe and keep it in the refrigerator for a quick lunch, snack or side dish. Transfer room temperature corn succotash to an air tight container. It will keep in the refrigerator for up to 4 days. Just one more thing to love about this succotash recipe.

Tips For Success

  • Shelled edamame is readily available in the freezer section at your local grocery store. No need to buy it in the shell and try to remove it.
  • For a toastier, smokier flavor, grill sweet corn on the cob and then remove the kernels from the cob.

Recipe for Corn Succotash with Edamame

Sweet corn succotash with edamame served on a blue plate.

I hope you give this unique corn succotash with edamame recipe a try. It’s somewhat of an Asian succotash and it’s a refreshing Summer side dish that will go with any main course.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

Looking for more fresh vegetable side dishes?  You won’t want to miss:

And if you’re looking for even more side dishes, don’t miss my Side Dish Category. You’ll find lots of delicious recipes including the most popular on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Corn succotash with edamame and red bell pepper on a blue plate.
Print Recipe
5 from 1 vote

Sweet Corn Succotash with Edamame

With fresh sweet corn, sweet red bell pepper, rice wine vinegar, and basil, this is "sufferin' succotash' delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 44kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ Cup shelled edamame frozen or fresh
  • 1 Tablespoon canola oil
  • ½ Cup red bell pepper chopped
  • ½ Cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 Cups sweet corn kernels fresh or frozen
  • 3 Tablespoons dry white wine water or chicken broth will work here.
  • 2 Tablespoons rice vinegar
  • 2 Tablespoon fresh parsley chopped
  • 1 Teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Instructions

  • Place edamame in a microwave safe bowl. Add a couple of tablespoons of water and cook for 2 minutes. Or cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  • Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion. Cook until vegetables are starting to soften, stirring frequently. About 3 minutes. Add chopped garlic and cook until garlic is fragrant. About 1 minute.
  • Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately or at room temperature.

Notes

Recipe Variations
  • Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
  • Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
  • Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the corn and edamame.
  • Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn from the cob and add to the recipe. This will add a wonderfully smoky flavor.
  • Add chopped zucchini during the cooking process.

Nutrition

Calories: 44kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 27mg | Calcium: 5mg | Iron: 1mg

Corn Succotash with Edamame …It’s What’s for a Side Dish.

Spicy Paella, Easy Home Recipe

By 36 Comments

This Spicy Paella is made with andouille sausage, shrimp and a lively colorful sofrito serves as the backbone for a rich depth of flavor. This recipe is fun to put together because its a manageable, perfect for the home cook experience. Whether you have a paella pan or not … let’s take a look.

Spicy paella with shrimp and sausage on a blue plate.

Serving Tip: Serve this Spicy Paella with a Spanish Salad like this Fennel, Orange and Olive Salad for a fresh Spanish meal.

On the hottest day of the year, on the cement patio outside of culinary school, using a huge round charcoal grill and the largest paella pan I’ve ever seen, we made spicy paella for 50 people.

It was quite the undertaking, making sure the end result was authentic in texture. A little crunch to the rice and rich in flavor.

I’ve taken that saga of a recipe and simplified it for the normal home cook in their normal home kitchen. And using a paella pan is optional.

I find the thin paella pans difficult to use on a stovetop. Brands like Le Creuset make paella shaped pans that are heavy bottomed and produce a more even heat suitable for even cooking. Also a carbon steel fry pan is also a good choice here. As an Amazon Associate I earn from qualifying purchases.

What is paella? Paella is a traditional Spanish dish from the Valencia region of Spain. It’s cooked in a paella pan made of thin carbon steel which has qualities to help to create a nice crust on on the rice. This crispy crust is what paella is known for and is referred to as socarrat. Paella can be made with a variety of meat, poultry or seafood.

The secret to making paella is to maximize the amount of rice on the bottom of the pan because that is where the flavor lies. That’s why a paella pan grows in diameter instead of height. Choose a fry pan with sides that slope.

Paella is meant to be enjoyed as a communal dish, serving many at a party or gathering.

While the method of making paella is simple, making truly great paella requires special attention to the type of heat source and careful preparation of ingredients.

Since we’ll be making paella stove top, consider the size of your burner. Most home burners work best with a 13 inch pan. If you’re cooking paella on the grill, it usually will accommodate a larger pan.

This recipe is bursting with flavor. What makes this paella spicy paella? It’s from the heat in the Andouille Sausage and the dried hot chile peppers added to the broth.

How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up.  

Ingredients You’ll Need

Ingredients to make broth for spicy paella.

Ingredients to make broth for paella:

  • Dried Chile Peppers: Pasilla, arbol or guajillo will work well here.
  • Spices: Cumin, cinnamon and garlic.
  • Chicken Broth or stock.
Ingredients to make sofrito for spicy paella.

Sofrito is a seasoned tomato based sauce used as a flavor foundation in Latin American and Spanish dishes. Having a good solid flavored sofrito means you’ve got the start to an excellent paella. It adds complexity and layers of flavor that add to the depth of this recipe. Here are the ingredients you’ll need for this version of Spicy Paella:

  • Tomato Paste
  • Zucchini
  • Tomatoes
  • Chopped onion
  • Chopped red bell pepper
  • Chopped garlic
  • Hot Smoked Paprika
  • Neutral Oil, such as canola oil or vegetable oil.
Ingredients to make spicy paella.

For the ingredients to make this paella, I’ve chosen:

  • Shrimp.
  • Smoked Andouille sausage.
  • Medium grained paella rice such as Valencia or Bomba. It absorbs three times its weight in liquid. This rice is cooked in a similar fashion to risotto, though its not sticky when cooked.
  • Frozen corn.
  • Cilantro.
  • Lime Juice.
  • Finely Chopped garlic.

Ingredient Substitutions

Paella is much like pizza in the way that you’ve got a blank canvas to choose ingredients to make it “your own”. Choose a variety of protein such as:

  • Chicken thighs. (chopped)
  • Spanish style chorizo.
  • Mussels or small clams, scrubbed and beards removed.
  • Substitute frozen peas for the corn.
  • Add a healthy pinch of saffron for a more authentic dish.
  • Omit the sausage and make this a seafood paella recipe.

Step by Step Instructions

How to make broth for spicy paella.

Step 1: Make the Broth: Remove stem and seeds from the chile pepper and shake out the seeds. Combine the chile, cumin, cinnamon, 2 garlic cloves, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Frying chopped peppers and onions for paella.
Making sofrito with zucchini for spicy paella.
  • Step 2: Make the sofrito: Heat oil in a large fry pan with sloped sides over medium high heat. Or paella pan. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally.
  • Step 3: Add zucchini; sauté 5 minutes. Stir in 2 garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally.
Adding rice and broth to sofrito to make paella.
Cooking shrimp and sausage to make spicy paella.
  • Step 4: Add rice, cook 1 minute, stirring constantly to toast.
  • Step 5: Peel and devein shrimp, leaving tails intact if you’d like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sliced sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
Cooking paella stovetop without using a paella pan.
Step 6
Arranging cooked shrimp on top of paella before serving.
Sep 7
  • Step 6: Remove the chile pepper from the broth. Stir broth, cilantro, oil and lime juice mix, and corn into the pan. Cook 15 minutes, uncovered, resisting the urge to stir. Add sausage and cook 5-10 more minutes, until rice is tender and starting to get a crust on the bottom of the rice.
  • Step 7: Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes.

Serve family style straight from the pan.

About that Sherry Vinegar.

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.

Recipe For Spicy Paella

Spicy paella with shrimp and sausage served on a blue plate.

I hope you give this spicy paella recipe a try. It’s an easy, delicious seafood recipe. It’s a rewarding recipe that will impress your family not only with its style, but also it’s flavor. It’s a fun way to host a Spanish-style dinner party.

More Hearty Shrimp Dinner Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy paella with shrimp and sausage on a blue plate.
Print Recipe
5 from 1 vote

Spicy Paella

This recipe is bursting with flavor. How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that's only a partial line up.
Prep Time20 minutes
Cook Time40 minutes
resting time10 minutes
Course: Main Course Seafood
Cuisine: Spanish
Servings: 6
Calories: 276kcal
Author: Lea Ann Brown

Ingredients

  • For The Broth:
  • 1 dried chile pepper New Mexican, arbol or Pasilla
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 clove garlic peeled and minced
  • 2 Cups chicken broth
  • For The Sofrito
  • 2 tablespoons Neutral oil Canola or vegetable oil work well here.
  • 1 cup red bell pepper chopped, about 1 red bell pepper
  • 1 cups sweet onion chopped, apx. 1 medium onion
  • 1 cups zucchini sliced, about 1 medium small zucchini
  • 1 cup canned diced tomatoes undrained
  • ½ teaspoon hot smoked paprika
  • 1 Tablespoon Tomato paste
  • ¼ teaspoon salt
  • 3 garlic cloves peeled, minced
  • 1 cup rice uncooked, or short grain rice like Valencia or also called Bomba rice.
  • For The Paella:
  • ½ cup fresh cilantro chopped
  • ⅛ cup fresh lime juice
  • 1 teaspoon olive oil
  • 1 pound large shrimp peeled and deveined. You can leave the tails on if you'd like
  • 4 ounces smoked andouille sausage (fully cooked) cut into ½-inch pieces. About 1 link
  • ½ cup frozen corn
  • 4 lime wedges
  • 1 Teaspoon Sherry vinegar

Instructions

  • Prepare the Broth: Remove stem and seeds from dried chile pepper. Just shake the seeds out of the pepper. Combine the chile, cumin, cinnamon, garlic, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  • Make the sofrito: Heat oil in a large fry pan or paella pan over medium high heat. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Stir garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly to toast the rice.
  • Prepare spice blend, combine cilantro, lime juice, olive oil and set aside.
  • To prepare paella, peel and devein shrimp, leaving tails intact if you'd like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
  • Remove the chile pepper from the broth. Stir broth, cilantro, lime, oil mix and corn into the sofrito in the pan. Cook 15 minutes, uncovered, resisting the urge to stir. You'd like to achieve a crust on the rice. Add sausage and cook 5-10 more minutes, or until rice is tender.
  • Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.

Notes

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.
A special paella pan does not need to be used for this recipe. Use a heavy bottomed 13 inch fry pan with sloped sides or a Carbon steel fry pan.
Serve paella with a Spanish side dish such as: Fennel Orange Salad.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 628mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 2mg

Spicy Paella …It’s What’s for Dinner.

Super Easy Dutch Oven Tri-Tip Tacos

By 3 Comments

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, tri-tip tacos? We’ll take that typical taco dinner up a notch by cooking a tri-tip roast. The preparation is easy with incredibly delicious results.

Serve these tacos with Refried Beans, a nice helping of Mexican Rice or Mexican Corn Salad.

3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.

What Is A Tri-Tip?

A tri tip roast is a cut from the bottom sirloin sub-primal. Named for it’s triangular shape, it’s great grilled over indirect heat, made famous in California seasoned as a Santa Maria Tri-tip. Even though it’s lower in fat that other cuts, It’s super flavorful.

For these tri tip tacos, we’re going to slow roast the tri-tip in the oven until it’s fall apart tender and beautifully shredded to make tacos.

Why We Love Tri-tip Tacos

  • Dutch oven tri-tip tacos is an easy a one pot meal with easy cleanup.
  • Practically all of the cooking is hands-off and prep time is minimal.
  • These tacos are rich with flavor.
  • These tri tip tacos are tender in texture with pure beefy flavor.
  • You’ll have plenty of left overs for quick lunches or dinners.
  • These Dutch Oven Pulled Beef Tacos feed a crowd.

So next time you’re at Costco, I hope you grab a tri-tip roast and give these tri-tip tacos a try.

Ingredients You’ll Need

Ingredients to make tri-tip tacos.
  • A tri-tip roast. Most tri-tips weigh between 1 ½ pounds and 2 ½ pounds. Any weight between this range will work fine for this recipe, but I’d choose a roast on the heavier side.
  • Canned Tomatoes: Chopped.
  • Chipotle Peppers in Adobo bring the smoky flavor.

Ingredients Swaps and Substitutions

  • Beef Roast: Substitute a 2 – 3 pound Beef Chuck Roast for the Tri-tip. A chuck roast will shred very well, but will contain more fat. You may want to trim some of the larger pieces of fat before cooking to avoid the tacos from being greasy.
  • Tortillas: Swap out street sized flour tortillas for the corn tortillas.

Step by Step Instructions

It truly doesn’t get any easier than this. Let’s get started.

Browning a tri-tip roast in a dutch oven.
A 6-quart dutch oven with a tri-tip roast and ingredients to bake for tri-tip tacos.
  1. Step 1: Heat a large Dutch oven over medium high heat. Once the pan is hot, add oil. Season the tri tip roast on both sides with salt, pepper. You can even add some meat seasoning like Montreal Steak Seasoning. Once the oil is hot, add the roast and sear on both sides. About 5 minutes per side. Remove roast to a plate.
  2. Step 2: Add the sliced onion to the pan and cook stirring for about 2 minutes. Remove the pan from, the heat and add chopped tomatoes, sliced onions and seasonings. Nestle and place tri tip roast into the ingredients.
  3. Step 3: Cover and cook in a 325 degree oven for 3 hours.
Shredding a tri-tip roast on a cutting board using two forks.
Crockpot Shredded Beef for tacos

Tip: You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen a clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.

Toppings for Tri-tip Tacos

Once this meat is cooled and the beef shredded, the meat is so flavorful that I like to keep the toppings simple. But here are some more taco topping ideas.

  • A crunch of thin shredded cabbage.
  • A slice of avocado.
  • Guacamole. I like to spread a thin layer of guacamole on the tortilla before adding the beef.
  • Salsa. Be careful with adding a spoonful of salsa to these tacos. They are already tomato based, so don’t need much more. Try a drizzle of my homemade Roasted Tomatillo Salsa rather than a tomato based salsa.
  • A creamy option might be better. Try a dollop of Cilantro Lime Jalapeno Aioli.
  • Cotija Cheese: A Mexican crumbling cheese with a wonderfully tangy salty flavor works very well for these tri tip tacos.
  • Mango pico-de Gallo will bring a tropical flair.
  • Friends don’t let friends eat tacos without a lime wedge for a squeeze of lime juice to liven and brighten things up.

Questions You May Have

Can I Make Slow Cooker Tri-tip Tacos?

Absolutely. And without much change in the instructions. Just brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Can This Recipe Be Made Ahead?

The beef can be made ahead of time, shredded and then stored in the Dutch oven in the refrigerator for up to 3 days. Once ready to serve, warm the beef stove-top on medium low. You don’t want to re-cook it, just get it hot. When ready to serve, gather taco toppings, warm the corn tortillas and serve.

Are These Tri-Tip Tacos Spicy Hot?

No, as long as you remove seeds and veins. Chipotle Peppers in Adobo are indeed very hot. Instructions are to slice open the peppers and remove the seeds and veins. That’s where the heat lies. What you have left is a rich smoky flavor without as much heat.

Storage and Freezing

  • Store any left over beef in an air tight container in the refrigerator. The meat will keep for 4 days.
  • The shredded beef will freeze very well. Just place in a freezer safe container and freeze. It will keep 3 – 4 months in the freezer. Thaw overnight in the refrigerator and reheat stove top or microwave.

Recipe for Dutch Oven Tri-Tip Tacos

Tri-tip tacos on corn tortillas topped with cotija cheese, sliced jalapeno pepper and lime wedges.

Roasted tri-tip is an unexpected choice for street-style tacos. And using your oven to make Dutch oven to make tri-tip tacos creates a hands off no-fuss meal. And surprisingly, a tri-tip makes really good pulled beef tacos.

I hope you give this recipe a try with your favorite taco toppings. Such an easy recipe with big reward. A street taco to remember.

And if you’re looking for more ways to use a tri-tip-roast, check out my recipe for Oven Roasted Tri-Tip. Slathered with Dijon Mustard, rosemary and thyme, it’s an easy recipe for Sunday dinner.

And if you’re a fan of Mexican food, don’t miss my Mexican-Southwest Category. You’ll find lots of great recipes. Including the most popular taco recipe on my site for Fried Beef Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tri-tip tacos served on corn tortillas.
Print Recipe
5 from 2 votes

Dutch Oven Tri-Tip Tacos

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, beef tacos? We'll take that typical taco dinner up a notch by cooking a tri-tip roast. The preparation is easy and produces incredibly delicious results.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 181kcal
Author: Lea Ann Brown

Ingredients

  • 2-3 pound tri-tip roast
  • 3 chipotle peppers in adobo sauce seeded, veins removed and chopped
  • 1 Tablespoon adobo sauce from the can of peppers
  • 1 sweet onion thinly sliced
  • 6 garlic cloves chopped
  • 28 ounce can chopped tomatoes undrained
  • 1 Tablespoon cumin
  • 1 Tablespoon brown sugar
  • salt and pepper
  • 3 tablespoons vegetable oil

Instructions

  • Preheat the oven to 325 degrees.
  • Season the roast with salt and pepper. You can even add your favorite steak seasoning, like Montreal Steak Seasoning.
  • Heat a large Dutch oven over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add the tri-tip roast and brown on both sides. About 5 minutes per side.
  • Transfer the roast to a plate and set aside. Add the onion to the pan and saute until tender. Add garlic and cook until fragrant. Season the onion and garlic with salt and pepper. Add tomatoes. Nestle the tri-tip down into the tomatoes, onions and garlic mixture, then top with remaining ingredients.
  • Spoon a little of the tomato mixture on top of roast.
  • Cover the pan and cook 2.5 or 3 hours. Until meat is tender.
  • Remove the meat from the pan and shred with a fork when cool enough to handle.
  • Return the shredded meat back to the cooking liquid and stir to coat.
  • Serve the meat into heated corn tortillas or purchased taco shell with all your favorite taco toppings.

Notes

How to Remove Seeds and Veins From Chipotle Peppers: Chipotle Peppers in Adobo are indeed very hot. With a sharp knife, slice open the peppers and then using the back of the knife, scrape out the seeds and veins. That’s where the heat lies. What you have left is a rich smoky flavor without as much heat.
You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.
Suggested Toppings: Keep it simple. Crumbled Cotija cheese, sliced jalapenos, lime wedges. 
Can I make these tacos in the Slow Cooker? Absolutely. And without much change in the instructions. Just brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Nutrition

Calories: 181kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 475mg | Potassium: 503mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg

Dutch Oven Tri-Tip Tacos … They’re What’s for Dinner. 

 This post was first published January of 2013 and updated April of 2022 with new photos and step by step instructions.

Pressure Cooker Pulled Pork Taco Recipe

By 16 Comments

Take a look at this pressure cooker pulled pork taco recipe. Cooking a pork roast in the pressure cooker, using an exciting mix of citrus and Mexican spices makes for a mighty fine Mexican dinner. Minimal prep results in juicy, fall apart shredded pork for an easy pulled pork taco dinner to feed that taco hungry crowd.

And don’t miss my recipe for Pork Tenderloin Tacos in Chile Guajillo Sauce. Pure rustic rich flavor in every bite.

3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas

Our favorite foods around here are tacos, tacos and tacos. Not necessarily in that order.

And nothing elevates the taco experience like tender roasted and shredded fall-apart pulled pork.

Pork that’s been seasoned with lime, orange juice and just enough red chile powder to make you feel all warm and cozy.

I made this pulled pork taco Recipe last week for our Super Bowl Party. This is truly perfect football party food. Actually it’s perfect party food – period. Especially a Cinco de Mayo.

And instead of the 3-4 hour roast in the oven, I opted to use my pressure cooker to cook that large pork shoulder roast. The whole process worked very well and I’ve been anxious to share the recipe with you.

Please note: “Real” Carnitas hail from the Mexican State of Michoacán. Large amounts of pork are cooked in large amounts of lard. A large copper pot is used to create the crispy texture that authentic carnitas are famous for.

This recipe get a five-star rating. Here’s why:

  • It gets a star just for the fact that it’s made with succulent pork shoulder roast.
  • Another star for simply being a street-style taco.
  • Using a pressure cooker to make pulled pork tacos guarantees a cook time of less than one hour, compared to 3 – 4 hours in the oven.
  • A another star for the flavor combination of citrus and New Mexico Red Chile Powder.
  • What pushes this recipe over into the five-star category is it’s make-ahead qualities.

Grab your Insta-pot or what ever brand of pressure cooker you have and let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Pressure Cooker Pork Carnitas Tacos
  • Pork: Choose a 3-5 pound pork shoulder (butt) roast. Preferably bone in.
  • Oranges
  • Onion: Sweet or Yellow Onion recommended.
  • Beer: A Mexican beer works well here.
  • Limes
  • Spices: Garlic, Chile Powder, Achiote Paste, Cumin, Mexican Oregano

Ingredient Swaps

  • Pork: You can also use a boneless pork shoulder roast. Avoid a pork loin, or pork tenderloin. They are leaner cuts of meat and will tend to dry out, which won’t make good pulled pork tacos. Pork shoulder roast has enough fat to keep the meat tender and juicy.
  • Oregano: Mexican oregano is preferred for this recipe, it’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions – It’s Easy

Sauce for Pressure Cooker Carnitas.
Large chunks of cut pork roast to make Insta pot pork tacos.
  1. Step 1: Make the Carnitas sauce. In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  2. Step 2: Here’s what’s nice about this Pressure pulled pork taco recipe. Easy chopping. Cut the pork roast into large chunks to fit well in your pressure cooker. Discard any large chunks of fat. Larger chunks Which also makes it much more manageable to sear the meat.

Tip: If using a bone-in pork roast (preferred) cut around the bone, leaving a chuck of meat attached. Add that piece to the browning/cooking process and then to the Instant Pot. That bone will bring even more savory flavor to the end result. You’ll remove that bone once you start shredding the meat.

Browning pieces of pork roast to make pressure cooker carnitas.
Cooking pork in pressure cooker for pressure cooker pork tacos.
  1. Step 3: Heat a large skillet over medium-high heat. Once the skillet is hot, add oil. Salt and pepper the pork pieces and brown them on each side. You may need to do this in batches. Don’t crowd the meat.
  2. Step 4: Add the pork pieces to the pressure cooker insert. Pour the carnitas sauce over the pork. Cook 25 minutes on high.
Instant Pot Canitas Recipe. Shredded pork on a sheet pan ready to broil in the oven to make the pork crispy
  1. Step 6: Once cool enough to handle, using two forks, or your hands, shred the meat. Discard the bone from the piece of meat that it was attached to. Spread the shredded pork on a sheet pan and then set it on a rack 5 inches below the broiling unit to create that famous carnitas crisp. Watch it close during the broiling process, it won’t take long.

Make Ahead

This pulled pork taco recipe is also a great make-ahead taco recipe to feed a crowd. Here’s why.

  • The pork roast can be cooked, shredded and stored until ready to re-heat and broil. (you will need to broil to get that crispy element for carnitas).
  • You can prep, chop and store all the toppings in air tight containers in the refrigerator in advance.

All that’s left is to do is warm the corn tortillas and line up those toppings. Guests can build their own personal carnitas as you sit back and take in the compliments.

TIP: How to keep those corn and flour tortillas warm. I was recently introduced to these Imusa Tortilla Warmers. They work like magic. Just place the tortillas in the warmers and then use the microwave to heat them. They’ll stay warm for about an hour tucked inside. Check it out, they’re amazing.

Imusa Tortilla Warmers

FAQ’s

How Do I Make Pulled Pork Tacos In A Slow Cooker?

Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred. 

Can I Make This Pulled Pork Taco Recipe In The Oven?

Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours.

How Many Tacos Per Person?

Speaking of tacos for a crowd, just how many tacos should you plan for each person. Err on the safe side and plan for three tacos per person.

Storing and Freezing

  • You can store any left over pork in an air tight container in the refrigerator up to 4 days.
  • Store left over meat in a freezer safe air tight container for up to 3 months. Let the meat defrost in the refrigerator overnight and reheat in the microwave or stovetop.

Serving Suggestions

  • Toppings For Pulled Pork Tacos: Sliced Radishes, chopped cilantro, lime wedges, crumbled cotija cheese, sliced or chopped avocados and Mexican Pickled Onions.
  • Make a quick burrito: Place meat rolled in a flour tortilla and top with cheese and Enchilada Sauce.
  • Make a salad or rice style burrito bowl. Combinations can include Mexican style rice, pulled pork, chopped tomatoes, black beans, pico de gallo, topped with Molcajete Guacamole or sour cream. Sprinkle on some crushed corn chips for some crunch.
  • Looking for even more pizzazz? Add a dollop of Jalapeno Aioli to the tacos.
  • Serve with lime wedges. A squeeze of fresh lime always brightens any Mexican dish.
Instant Pot carnitas recipe. Pork tacos on a soft white corn taco shell garnished with sliced radishes, cotija cheese, and cilantro

I hope you give this pulled pork taco recipe a try. It’s a very easy process that brings a fiesta of flavors, and a great way to feed a hungry crowd.

What to serve with Pulled Pork Tacos

My first choice would be slaw, so you could make pulled pork tacos with slaw. I like this Bobby Flay recipe I used to make slaw burgers. Here are some other ideas.

Love tacos as much as we do? Here are some recipe you might want to take a look at:

And don’t miss my Taco Category, you’ll find even more ideas, including Fried Tacos, the most popular on my site.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Three Pulled pork tacos.
Print Recipe
5 from 3 votes

Pressure Cooker Pulled Pork Taco Recipe

These pulled pork tacos are quick and easy to make in the pressure cooker, perfectly flavored and juicy. So delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course Pork
Cuisine: Southwestern Mexican
Servings: 12
Calories: 171kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Electric Pressure Cooker

Ingredients

  • 1 tablespoon Dried Oregano preferably Mexican Oregano
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Achiote paste
  • 1 teaspoon New Mexico red chile powder or ancho
  • 1 large Sweet Onion chopped
  • 3 cloves Garlic chopped
  • 2 Limes juiced
  • 2 large Oranges juiced
  • ½ cup Beer
  • 4-5 pounds Pork Shoulder Butt Cut into large pieces
  • 3 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Neutral Oil Canola or vegetable oil works well here.
  • Soft Corn or Flour Tortillas Look for 5 – 5 ½" tortillas to make Street Style Tacos.

Instructions

  • In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  • Cut the pork into large pieces, removing any large chunks of fat. Season pork chunks with salt and pepper.
  • Heat a large fry pan over medium high heat. Add oil. When oil is shimmering, add half of the pieces of pork. Sear on both sides and remove to a plate. Repeat with the rest of the pork.
  • Place brown pieces of pork into the instant pot. Pour sauce on top of the pork. Close lid and set to pressure on high. Cook for 25 minutes. Let naturally release for about 15 minutes. Release the remaining steam before removing lid.
  • Remove pork to a large cutting board and when cool enough to handle, shred with two forks or your hands. Spread pork onto a large baking sheet. Spoon one third of the sauce from the Pressure Cooker on top of the pork, tossing to combine.
  • Set broiler temperature to 550 and set the sheet pan full of pork 5 inches below the broiler unit. Broil for 4 to 5 minutes, just until the pork edges begin to crisp.
  • Remove the baking sheet from the oven and top with half of the remaining sauce from the pressure cooker. Toss again to combine. Broil for an additional 5 minutes.
  • Remove the baking sheet from the oven and toss more sauce. Don't use too much sauce. You don't want that pork to be swimming.
  • To assemble the tacos, top warmed flour or corn tortillas with pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, pickled onions, or diced sweet onions and cotija cheese. Serve with lime wedges.

Notes

This pulled pork taco recipe is easily adaptable for crockpot or oven roasting. For Oven: Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours. 
For the crockpot: Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred. 
Friends don’t let friends eat Mexican Food without Pickled Onions. Check out this recipe for Quick Pickled Red Onions.
Can I sear the pork pieces in the Instant Pot? Set Instant Pot to Sauté. Add oil. Once hot, add half the pork and sear directly in the Instant Pot, turning every 45 to 60 seconds. Transfer pork to a separate plate and repeat with remaining pork pieces until browned. Press cancel to turn off the heat. (I find it easier to sear stove-top)

Nutrition

Calories: 171kcal | Carbohydrates: 7g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 655mg | Potassium: 415mg | Fiber: 1g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 2mg

Pressure Cooker Carnitas Tacos … It’s Whats for Dinner

Homemade Banana Ice Cream

By 24 Comments

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture. The delicious banana flavor shines and is complimented with the sweetness from brown sugar and cinnamon.

Homemade banana ice cream in waffle cones.

What You Can Expect From This Recipe

This banana ice cream becomes very special by making it a caramelized banana ice cream recipe.

Bananas are caramelized in the oven with a mixture of brown sugar, butter and cinnamon. The end flavor is remarkable.

The custard ice cream recipe is the real deal. Using pure ingredients, eggs, cream, milk and vanilla, you’ve go a classic custard style ice cream from scratch that will simply delight your family.

Custard style ice cream is made where milk is heated stove top and then slowly added to an egg sugar combination to temper. To temper means to slowly combine as to not scramble or cook the eggs. 

Cream is then added to the tempered mix.

The mixture is then refrigerated overnight to allow it to expand.

In all reality, you’re making frozen custard dessert.

I’ve been wanting to make homemade banana ice cream as I used to love getting banana milkshakes from the Dolly Madison Store.  Man they’re the best.  Anyone had ’em?

Everyone loves a good custard ice cream recipe.  Let’s get started.

Ingredients You’ll Need

Ingredients to make homemade banana ice cream.
  • Ripe Bananas.
  • Dairy: Cream, milk, eggs and butter.
  • Brown Sugar
  • Cinnamon
  • Vanilla

Tip: For this homemade banana ice cream recipe you’ll need ripe bananas. Don’t use bananas that have blackened, like you would for Banana bread. You’ll need them soft to the touch but still firm enough to be able to slice.

Step by Step Instructions

Whisking eggs with sugar to make homemade banana ice cream.
Pouring hot milk mixture into eggs to temper.
  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy.
  • Meanwhile, whisk sugar and eggs together in a bowl.
  • When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture.
Stirring to mix eggs and milk.
Stirring to thicken eggs and milk mixture.
  • Stir to combine the tempered egg and milk together.
  • Pour the tempered eggs and milk mixture into the pan of hot milk, stir until well blended.
  • Heat until thickened, stirring constantly until it thickens enough to coat the back of a spatula or wooden spoon.
  • Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.

Caramelized Bananas

Sliced bananas on a foil lined sheet pan sprinkled with brown sugar and cinnamon.
Caramelized bananas on a sheet pan lined with foil.
  • Step 1: How to caramelize bananas. It’s super easy. Preheat oven to 400 degrees.
  • On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter.
  • Step 2: Bake for 20 minutes. 
  • Step 3: Let mixture cool then puree in a food processor.

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden.

Adding pureed bananas to milk and egg mixture to make homemade banana ice cream.

When completely cooled, add the pureed caramelized bananas to the volumed ice cream mixture and churn according to your ice cream maker’s instructions.

Tip: As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

FAQ’s, Banana Ice Cream

Can I Use Frozen Bananas?

My experience with frozen bananas is that once thawed, they are mushy. Since we’re slicing the bananas for this recipe, I would not recommend using frozen. Fresh is best here.

Variations

  • Add some chocolate chips. Purchase some good quality semi-sweet chocolate and chop it into small pieces. About half way through the churning process, drop in the chocolate pieces.
  • To make peanut butter banana ice cream, add 3 tablespoons chunky or creamy peanut butter during the churning process.

Equipment Needed

Storage

Store in an air tight, freezer friendly container. This banana ice cream will last a month in the freezer.

Homemade Banana Ice Cream

Scoops of homemade banana ice cream in a black bowl.

I hope you give this frozen custard style homemade banana ice cream recipe a try. It’s crazy delicious and one of the best homemade ice cream recipes I’ve ever made.

More Homemade Ice Cream Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade banana ice cream in waffle cones.
Print Recipe
5 from 3 votes

Homemade Banana Ice Cream with Caramelized Bananas

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture.
Prep Time20 minutes
Cook Time30 minutes
resting time8 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup whole milk
  • ½ Cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cup heavy cream
  • For the Bananas:
  • 4 ripe bananas sliced into ½ – 1 inch segments
  • ¼ Cup brown sugar
  • ½ teaspoon cinnamon
  • 1 Tablespoon butter melted

Instructions

  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy. Meanwhile, whisk sugar and eggs together in a bowl. When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture, stirring constantly.
  • Pour the milk, eggs and sugar mixture back into the sauce pan and heat on low until thickened, again stirring constantly. It should reach the consistency of liquid pudding.
  • Remove from heat and when it reaches room temperature add the cream and vanilla and stir. Refrigerate covered overnight so that the mixture volumizes. Do not short cut this step.
  • For the bananas:
  • Preheat oven to 400 degrees. On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter. Bake for 20 minutes. Let mixture cool then puree in a food processor.
  • When completely cooled, add the caramelized bananas to the ice cream mixture and stir to combine. Churn according to your ice cream maker's instructions.

Notes

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden
As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 67mg | Potassium: 320mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1065IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Homemade Banana Ice Cream with Caramelized Bananas …It’s What’s For Dessert