By popular demand... the pressure cooker recipe taking Fishkill by storm and threatening to put Chipotle out of business.
In this dish, we transform Wallkill diced beef into a spicy, flavorful meat filling for authentic street tacos. Serve with warm corn tortillas, avocado, queso fresco, pickled radish, onion, cilantro and lime.
This recipe can be made without a pressure cooker by braising in the oven or simmering on the stovetop as well.
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
INGREDIENTS
3 lbs Diced Beef, thawed
Dried Chiles - New Mexico or costeno or choricero + ancho/pasilla + Chile negro (one of each category, or just whatever you have on hand)
Chicken Broth
1 Medium Yellow Onion, diced
6 Cloves Garlic, smashed
2 tsp Cumin
½ tsp Ground Cloves
2 tsp Oregano
2 -4 chipotles in adobo, roughly chopped, with 2 tbsp sauce
¼ cup Cider Vinegar
1 tsp Fish Sauce
2 Bay Leaves
Tortillas, limes, cilantro, onion, radish, sour cream, rice, etc for serving
DIRECTIONS
1Season diced beef generously with kosher salt and black pepper
2Heat a small saucepan over medium-high heat. Add dried chiles and roast until fragrant but not burnt, about 4 minutes. Add 1 cup chicken stock, reduce heat, and simmer until chiles are softened, about 5 minutes. Set aside.
3Heat 1 tbsp vegetable oil in a pressure cooker or dutch oven over medium-high heat. Sear diced beef in batches until browned (not all beef needs to be browned; doing half is fine). Remove and set aside.
4Add onions and garlic and cook until well browned and almost burnt, about 10 minutes.
5Add cumin, cloves, and oregano and cook until fragrant, about 30 seconds.
6Add chipotles and sauce, cider vinegar, and chicken stock (1 cup if pressure cooking, 2-3 cups if braising in oven). Scrape up browned bits at the bottom of the pot and simmer for 5-6 minutes.
7Combine contents of pot with softened chiles and liquid in the jar of a blender, along with fish sauce. Blend on high until smooth.
8Return meat to pot and add sauce from blender and bay leaves.
9If pressure cooking: Cook on high pressure for 45 minutes. Allow pressure to release naturally.
If braising: Place dutch oven with lid slightly cracked in a 275 degree oven for 2-3 hours.
10Remove lid and simmer over medium-high heat until sauce is thickened and meat is completely tender and falling apart, about 10 minutes. Shred beef with a spoon and stir to combine. Season to taste with salt, pepper, and additional cider vinegar.
Ingredients
3 lbs Diced Beef, thawed
Dried Chiles - New Mexico or costeno or choricero + ancho/pasilla + Chile negro (one of each category, or just whatever you have on hand)
Chicken Broth
1 Medium Yellow Onion, diced
6 Cloves Garlic, smashed
2 tsp Cumin
½ tsp Ground Cloves
2 tsp Oregano
2 -4 chipotles in adobo, roughly chopped, with 2 tbsp sauce
¼ cup Cider Vinegar
1 tsp Fish Sauce
2 Bay Leaves
Tortillas, limes, cilantro, onion, radish, sour cream, rice, etc for serving
Directions
1Season diced beef generously with kosher salt and black pepper
2Heat a small saucepan over medium-high heat. Add dried chiles and roast until fragrant but not burnt, about 4 minutes. Add 1 cup chicken stock, reduce heat, and simmer until chiles are softened, about 5 minutes. Set aside.
3Heat 1 tbsp vegetable oil in a pressure cooker or dutch oven over medium-high heat. Sear diced beef in batches until browned (not all beef needs to be browned; doing half is fine). Remove and set aside.
4Add onions and garlic and cook until well browned and almost burnt, about 10 minutes.
5Add cumin, cloves, and oregano and cook until fragrant, about 30 seconds.
6Add chipotles and sauce, cider vinegar, and chicken stock (1 cup if pressure cooking, 2-3 cups if braising in oven). Scrape up browned bits at the bottom of the pot and simmer for 5-6 minutes.
7Combine contents of pot with softened chiles and liquid in the jar of a blender, along with fish sauce. Blend on high until smooth.
8Return meat to pot and add sauce from blender and bay leaves.
9If pressure cooking: Cook on high pressure for 45 minutes. Allow pressure to release naturally.
If braising: Place dutch oven with lid slightly cracked in a 275 degree oven for 2-3 hours.
10Remove lid and simmer over medium-high heat until sauce is thickened and meat is completely tender and falling apart, about 10 minutes. Shred beef with a spoon and stir to combine. Season to taste with salt, pepper, and additional cider vinegar.
Fish Food