Beef Tongue in Tomato Broth
Pork with Purslane and Nopales
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
4 Portions
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Ingredients
- 10 green tomatoes
- 2 serrano peppers or more
- 1 onion
- 2 cloves garlic
- ½ bunch cilantro
- 1½ cups water or chicken broth
- 1 lb (500 g) pork cubed
- 1 lb (500 g) pork knuckle
- Salt and pepper to taste
- avocado oil
- 4 cambray nopales diced
- 2 bunches purslane cleaned and disinfected
For serving as garnish:
- Hot tortillas
Ingredients
For serving as garnish:
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Instructions
- Roast the green tomatoes, chiles, onion, and garlic on a hot griddle. Blend with the broth and cilantro. Set aside.
- Season the meat with salt and pepper and place the stainless steel inner pot inside the Instant Pot®. Press Saute and add the avocado oil to sear the meat on all sides. Add the nopales and purslane and brown a little. Then add the green sauce, integrate everything and taste the point of salt.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set the time to 20 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 sufficient broth.
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