Sinaloan Barbecue
Sinaloan Barbecue
| By : |
Born in Mazatlan Sinaloa, he has been a cook since he was 18 years old and as a chef he competed in Masterchef Mexico 2016.
| Servings |
4 Portions
|
Ingredients
- 8 guajillo chiles
- 3 Pasilla chiles
- 1 chipotle pepper dried
- 4 cloves garlic
- ½ onion sliced
- 1 ⅔ lb (750 g) beef shank
- ½ cup olives
- 3 potatoes cubed
- 3 carrots cubed
- 4 tomatoes cubed
- 2 bay leaves
- 2 tbsp vinegar
- ½ cup beer
- 8 cups (2 L) beef stock
- lemons as garnish
- Salt and pepper to taste
Ingredients
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Instructions
- Add deveined and seeded chiles. 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 10 Minutes.
- Blend the previously hydrated chiles in the Ace™ Nova blender with 4 cloves of garlic, ¼ onion, salt, and pepper to taste and press Puree.
- Pass the mixture through a strainer and put it in the pot, add
750 gr of chambarete, half a cup of olives, 3 cubed potatoes, 3 cubed carrots, 4 cubed tomatoes, ¼ filleted white onion, 2 bay leaves,½ cup of beer and 2 liters of stock beef (be careful not to exceed the Instant Pot® max level). Check seasoning (add salt and pepper to taste). - 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 50 Minutes.
- When done cooking, let the pot release steam naturally for 15 minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, plate and garnish to your liking.
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