Pasilla Beef

By: Ana Rodriguez

Pasilla Beef
cuisine icon Cuisine
Mexican
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Meat/Stew, Pressure Cook
cuisine icon Keywords
45 minutes, 6 servings, avocado oil, cambray (baby) onions, cambray (baby) potatoes, chicken or beef bouillon cubes, cut into chunks to roast, cut into thin strips, deveined, dried pasilla chili peppers, garlic, green tomatoes, halved (white part only), instant pot, meat/stew, mexican, onion, peanuts, pressure cook, quartered, red meat, salt and pepper to taste, skirt steak, sufficient water, unsalted + finely chopped for serving, vegetable

serving icon Servings
6 Servings
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
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Sauté 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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