Beef Tongue in Tomato Broth
Meat au Jus, Guadalajara Style
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
6 Portions
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Ingredients
- 12 green tomatoes
- 3 (or more) serrano peppers
- avocado oil
- ¾ onion: ¼ in pieces to roast + ½ finely chopped
- 4 cloves garlic 2 to roast + 2 finely chopped
- 1 cup chicken or vegetable broth
- 2⅔ lb (1.2 kg) beefsteaks cut into small pieces
- Salt and pepper to taste
- ½ bunch cilantro
Accompaniments:
- ⅓ lb (150 g) crispy golden bacon diced
- ¼ onion minced
- 4 Radishes thinly sliced
- fresh cilantro finely chopped
- serrano pepper sliced
- Soupy Pot Beans
Ingredients
Accompaniments:
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Instructions
- On a griddle, roast the green tomatoes, chiles, onion, and garlic until slightly burned. Tip: cut the tomatoes in half to also brown the center. Blend together with the broth and the bunch of cilantro.
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and add the onion and meat. Season with salt and pepper and let sear. Add the sauce. Once boiling, check salt level.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Stew/Meat, pressure level High, and set time to 15 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and serve in a bowl with hot pot beans, meat, and sauce. Add the crispy bacon, red onion, cilantro, and radishes. Serve with tortillas and enjoy!
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