This is a great last-minute recipe for chile-heads. What makes it last minute is that an electric pressure cooker is used (Instant Pot) and the meat is added, frozen, to the pot. Within 30 minutes, supper is ready.
Kathryn’s Instant Pot Chile Colorado
with Smoked Pulled Chuck
Ingredients
1 14oz can of fire roasted diced tomatoes
½ tsp chipotle chile, ground (powder form)
1 Tbl guajillo chile, ground (powder form)
1 Tbl ancho chile, ground (powder form)
1Tbl Anaheim chile, ground (powder form) (or add 4 oz can Hatch green chiles)
1Tbl ground cumin
½ tsp dried oregano
1 pickled or fresh jalapeno, chopped
1 large onion, chopped
2 cloves garlic, minced
1 cup beef broth (Better Than Boullion: 1 tsp dissolved in 1 cup water)
6 oz lager beer
2 Tbl butter
2 Tbl ghee or vegetable oil
3 Tbl flour
1 lb smoked pulled beef chuck, frozen
Directions:
Note: if using thawed smoked pulled beef chuck cook for 5 minutes on High Pressure. Let sit for 5 minutes after the cook is finished. Release pressure, mix with roux and serve.
*******************
When I smoke chuckies, I usually do 3 or 4 at a time to make a bunch of pulled beef. I freeze the leftovers in 1 lb portions in vacuum-sealed bags. I use that meat in many recipes that call for ground beef, like chili, lasagna, meat marinara sauce, tacos, etc.
I discovered that I could pop a 1 lb chunk of smoked pulled chuck, still frozen hard as a rock, into the pressure cooker with the other Chile Colorado ingredients and have a great meal within 30 minutes, and with only one major pot to clean up. I serve with refried beans and guacamole on the side.
This is sort of runny, so it will make a messy taco. We usually pull off a bite-sized piece of soft flour tortilla, load it up with a layer of refried beans, a spoonful of the Chile Colorado, some shredded cheese and chopped fresh jalapenos and green onions and pop that loaded one-bite into our mouths. Repeat. Yum.
Kathryn’s Instant Pot Chile Colorado
with Smoked Pulled Chuck
Ingredients
1 14oz can of fire roasted diced tomatoes
½ tsp chipotle chile, ground (powder form)
1 Tbl guajillo chile, ground (powder form)
1 Tbl ancho chile, ground (powder form)
1Tbl Anaheim chile, ground (powder form) (or add 4 oz can Hatch green chiles)
1Tbl ground cumin
½ tsp dried oregano
1 pickled or fresh jalapeno, chopped
1 large onion, chopped
2 cloves garlic, minced
1 cup beef broth (Better Than Boullion: 1 tsp dissolved in 1 cup water)
6 oz lager beer
2 Tbl butter
2 Tbl ghee or vegetable oil
3 Tbl flour
1 lb smoked pulled beef chuck, frozen
Directions:
- In the bowl of a food processor, dump the tomatoes, chipotle, guajillo, ancho, and Anaheim ground chiles , along with the cumin, oregano and the chopped jalapeno. Pulse until smooth.
- Add 2 Tbl ghee or vegetable oil to the Instant Pot. Select Sauté. When the oil or ghee is shimmering, add the onions and sauté until soft, about 3 minutes.
- Add the garlic to the Instant Pot and sauté for 30 seconds, until just fragrant.
- Add the contents of the tomato mixture from the food processor. Stir well.
- Add the beer and the beef broth. Cook for a few minutes, stirring to let the alcohol from the beer boil off.
- Add 1 lb of smoked pulled chuck, frozen. Cover with sauce.
- Turn Instant Pot Off. Turn back On. Select Manual High 20 min.
- While the Chile Colorado is cooking, make a light roux from the butter and flour in a small skillet. Set aside.
- At the end of the cook time, let the Instant Pot sit for 10 minutes before manually releasing the pressure.
- Stir the mixture well while adding the roux. The sauce will thicken immediately.
- Serve with soft tacos and chopped green onions and fresh jalapenos for garnish.
- Add 1 lb of smoked pulled chuck, frozen. Cover with sauce by spooning it over the meat chunk.
- Turn Instant Pot Off. Turn Instant Pot On. Secure lid. Select Manual High 20 min. Instant Pot will start.
- Make a light roux from the butter and flour. Set aside.
- At the end of the cook time, let the Instant Pot sit for 10 minutes before manually releasing the pressure.
- Stir the mixture well while adding the roux. The sauce will thicken immediately.
- Serve with soft tacos and chopped green onions, shredded cheese and fresh jalapenos for garnish.
Note: if using thawed smoked pulled beef chuck cook for 5 minutes on High Pressure. Let sit for 5 minutes after the cook is finished. Release pressure, mix with roux and serve.
*******************
When I smoke chuckies, I usually do 3 or 4 at a time to make a bunch of pulled beef. I freeze the leftovers in 1 lb portions in vacuum-sealed bags. I use that meat in many recipes that call for ground beef, like chili, lasagna, meat marinara sauce, tacos, etc.
I discovered that I could pop a 1 lb chunk of smoked pulled chuck, still frozen hard as a rock, into the pressure cooker with the other Chile Colorado ingredients and have a great meal within 30 minutes, and with only one major pot to clean up. I serve with refried beans and guacamole on the side.
This is sort of runny, so it will make a messy taco. We usually pull off a bite-sized piece of soft flour tortilla, load it up with a layer of refried beans, a spoonful of the Chile Colorado, some shredded cheese and chopped fresh jalapenos and green onions and pop that loaded one-bite into our mouths. Repeat. Yum.
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