Beef Tongue in Tomato Broth
Pasilla Beef
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
6 Portions
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Ingredients
- 3 lb (1.5 kg) skirt steak cut into thin strips
- 1 lb (500 g) green tomatoes
- 1 lb (500 g) cambray (baby) potatoes quartered
- 8 cambray (baby) onions halved (white part only)
- 6 dried pasilla chili peppers deveined
- ¼ cup peanuts unsalted + finely chopped for serving
- ¼ onion cut into chunks to roast
- 2 cloves garlic
- 2 vegetable chicken, or beef bouillon cubes
- Salt and pepper to taste
- Sufficient water
- avocado oil
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and add avocado oil. Brown the tomatoes, onion, garlic, and peanuts. Also add the chili peppers. Let brown and then add water to cover everything.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done, blend everything together with the broth.
- Again on Saute, add more oil and the cambray onions, potatoes, and meat. Season with salt and pepper, let brown and then add the marinade. Bring to a boil and check for seasoning.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 20 Minutes.
- Serve. Garnish with peanuts and enjoy.
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