Green Chile Beef Burro Mix, pressure cooker

Green Chile Beef

This is a mild green chile beef for Norte Americano  tastes.  You could ramp it up with some jalapenos or ground red pepper if you like it spicier, and add more of the other spices as well if you like the flavors stronger.

3 LB BEEF ROAST OR STEW, LEAN, TRIMMED

OIL for frying
LG ONION, CHOPPED
1 TB CRUSHED GARLIC
1 TB ANCHO CHILE POWDER
2 TSP PAPRIKA
2 TSP MEXI OREGANO
1 TSP CUMIN
½ CUP BEEF STOCK (OR BEER)
2 CANS ROTEL TOMATOES
1 CAN DICED GREEN CHILES
4-5 charred green chilies, sweated, peeled and cut into pieces.
SALT/PEPPER

PREP:

TRIM AND CUT THE BEEF INTO SMALL-MED PIECES. Place in single layer in heated frying pan with a little oil. Brown quickly on one side (don’t turn the meat while browning), place in pressure cooker. I used a 10 or 12 inch cast iron skillet; it took 4 batches to brown the meat.

Brown the onion with the garlic, chile powder, paprika, oregano and cumin.  Place in pressure cooker.

Add the ½ cup liquid and the tomatoes (undrained).

Seal the cooker and bring to pressure.  Cook under pressure for 15 minutes.  Let the cooker cool slowly (about 25 minutes) until pressure has completely dissipated.

Add the green chiles, canned and fresh.  Cook at low temp uncovered until cooked down some and thicker – 30-45 minutes.

Serve in burritos.  May add cooked diced potato to the burro if desired, or egg.