Shredded beef chile colorado (pressure cooker)
Mexican cuisine · Cooking Con Claudia · ♥ 2.4K likes · 29.7K views · 4 min video
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Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb beef chuck roast
- 4 tsp salt
- 1 tbsp beef bouillon
Put the chuck roast, salt, bouillon, onion, head of garlic, eight bay leaves and five cups water in the pressure cooker; cook on high one hour.
Pressure-cooking the beef
- 1 whole onion
- 1 head garlic
- 8 whole bay leaves
- 5 cup water
Release the steam carefully; remove the tender meat and discard the onion, garlic and bay leaves.
- 10 whole New Mexico Oaxaco chile pods
Soak the cleaned, seeded, rinsed chile pods in the hot broth about five minutes until softened; meanwhile shred the meat.
- 3 cup broth
- 3 cloves garlic cloves
- 1 tsp oregano
- ½ tsp cumin seeds
Blend the chiles with three cups broth, three garlic cloves, the oregano and cumin seeds until smooth.
- 2 tbsp oil
- 2 tbsp flour
Heat two tablespoons oil in a pan over medium; add two tablespoons flour and cook about a minute.
Thickening with oil and flour
- 2 tsp chili powder
- salt
- broth
Stir in the chili powder without burning it, then the blended chile sauce, rinsing the blender with a little more broth; bring to a simmer and adjust the salt.
- 2 whole bay leaves
Add the meat and two bay leaves, reduce to low and cook 15 minutes.