Instant Pot Mexican Beef And Tomatillo Stew Entomatado De Res Recipes

MEXICAN BEEF AND TOMATILLO STEW (ENTOMATADO DE RES)

Steps:

• Heat the oven to 325°F with a rack in the lower-middle position. In a Dutch oven, toss together the beef, onion, garlic, the chopped jalapeño, bay, oregano, cumin, 1½ teaspoons salt and 1 teaspoon pepper. Cover, transfer to the oven and cook for 2 hours.
• Remove the pot from the oven and stir in the potatoes and tomatillos. Cover, return to the oven and cook until the potatoes are tender and a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.
• Remove and discard the bay, then taste and season with salt and pepper. Serve sprinkled with toasted pumpkin seeds, cilantro and sliced jalapeño.

INSTANT POT MEXICAN BEEF AND TOMATILLO STEW (ENTOMATADO DE RES)

Steps:

• Heat the vegetable oil in an instant pot or other electric pressure cooker on the Sauté setting until the oil shimmers and just starts to smoke. (medium heat for a stovetop PC). While the pot heats, sprinkle the beef cubes with ¾ teaspoon salt. Sear the beef in three batches; add ⅓ of the beef to the pot and sear until well browned on one side, about 3 minutes. (Don't crowd the pot or the beef will steam, not brown). Remove the browned beef to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, about 3 more minutes. Remove the browned beef to the bowl and brown the last batch of beef, , about 3 more minutes, moving it to the bowl when done.
• Add the onion, garlic, and jalapeno to the pot, and sprinkle with the oregano, cumin, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beef and any juices in the bowl, then pour in the beef broth. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Stir in the tomatillos, then spread the potatoes on top.
• Lock the lid on the pressure cooker and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 20 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
• Unlock the pressure cooker lid. Scoop out four of the potatoes, roughly mash them with a fork, then stir them back into the stew to thicken. To serve, fill a bowl with stew, top with a few jalapeño slices, and sprinkle with pumpkin seeds and minced cilantro. Pass tortillas at the table to dip in the stew, and enjoy!