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.
Season diced beef generously with kosher salt and black pepper
Heat 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.
Heat 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.
Add onions and garlic and cook until well browned and almost burnt, about 10 minutes.
Add cumin, cloves, and oregano and cook until fragrant, about 30 seconds.
Add 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.
Combine contents of pot with softened chiles and liquid in the jar of a blender, along with fish sauce. Blend on high until smooth.
Return meat to pot and add sauce from blender and bay leaves.
If 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.
Remove 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.
0 servings