Mexican Beef And Tomatillo Stew Entomatado De Res Recipes

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!

BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES

Steps:

• Preheat broiler.
• Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
• Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
• Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
• Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
• Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.