Mexican Beef and Tomatillo Stew (Fast & Slow)
- Makes4 servings
- Cook Time2 hours
- Active time plus cooling40 minutes active
- 2
This dish, called entomatado de res, pairs tangy, fruity tomatillos with beef to make a simple one-pot version of a Mexican classic. We add the tomatillos at the end to keep their flavors bright and fresh. Yukon Gold potatoes simmered with the beef make the stew more substantial; the potatoes become infused with the flavors of the braise while lending the broth light body. If you like, serve the stew with pickled or fresh jalapeños or toasted pumpkin seeds for a little crunch. Warmed tortillas are a great accompaniment, too.
Don't leave any browned bits stuck to the pot before pressure-cooking. After adding the water, thoroughly scrape the bottom of the pot to loosen any clinging food before adding the beef and potatoes. This will prevent a “burn” error message from occurring after pressure-cooking starts.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.