Carne Entomatada - Beef with Mexican Tomato Sauce
Lean beef combines with Mexican spices and pantry staples in this delicious and easy one-pot pressure cooker meal. Serve it with tortillas, or as a stew!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 lbs lean beef ((e.g. brisket or inside round))
- 2 tbsp vegetable oil (or lard)
- 2 medium onions (sliced (see note))
- 5 cloves garlic (minced)
- 1 tbsp piloncillo (or brown sugar)
- 2 bay leaves
- 28 oz crushed tomatoes ((see note))
- 1/2 tsp salt (or to taste)
- 3 red peppers (sliced)
- 5 allspice berries (or 1/2 tsp ground allspice)
- 1 tsp cumin ((whole or freshly ground))
- 1/2 tsp ground coriander ((freshly ground))
- 1 tbsp ancho chili powder
- 1/4 tsp dried oregano
- pinch black pepper
- cilantro (chopped)
- pickled red onions
- tomato (diced)
- flour tortillas
Instructions
- 1
(For stovetop and slow cooker methods, see the notes below)Cut the beef into several large pieces and set it aside. Allow it to reach room temperature.
- 2
Prepare the spice mix by grinding and mixing the whole spices, or simply by mixing pre-ground spices thoroughly. Set aside.
- 3
Set your Instant Pot (or other electric pressure cooker) to the saute setting and add the vegetable oil.
- 4
Add about half of the beef to the pot. Brown the meat, turning the pieces in order to brown them all over. Remove them from the pot and repeat with the remaining beef.
- 5
Return all the beef to the pot, and pour the spice mix over the meat. Toss the ingredients a bit and let the spices sizzle in the oil for about 30 seconds, then add the onions, garlic, tomatoes, bay leaves, and salt.
- 6
Seal the lid and cook on high pressure for 45 minutes (manual setting).
- 7
Allow the pressure to release naturally, then remove the lid and add the red peppers. Set to the saute function and simmer the mixture for 10-15 minutes, or until peppers are soft. Remove from heat and serve (see note below for serving suggestions).