Meat au Jus, Guadalajara Style


  • 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
  • Salt and pepper, to taste
  • ½ bunch cilantro
  • 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
  • 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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