This south-of-the-border dish makes a terrific weeknight meal. In less than half an hour, you can enjoy tender, melt-in-your-mouth morsels of beef surrounded by a savory cumin-scented tomato sauce. I like to make quesadillas for this dish and serve the beef over the melted cheese and tortillas. The beef is also delicious served in a soft taco or fajita style. Or, for a change of pace, serve it over rice with a side of pinto beans.
SERVES: 8
INGREDIENTS:
- 2 tablespoons canola oil
- 2 pounds beef sirloin, cut into 1-inch pieces
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 2 large sweet onions, such as Vidalia, coarsely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
- 1 medium yellow or orange bell pepper, seeded, deribbed, and coarsely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Pinch of chili powder
- 1 cup tequila
- 1/2 cup beef stock or store-bought beef broth
- One 28-ounce can tomato puree
- 1/4 cup finely chopped fresh cilantro
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with the salt and pepper, add to the pressure cooker a few pieces at a time, and brown, removing the pieces to a plate when done. Add the onions, garlic, bell peppers, cumin, oregano, and chili powder to the pan and sauté for 2 minutes, or until the onions begin to soften. Add the tequila, stock, and tomato puree and return the beef to the pot. Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the cilantro. Taste for seasoning, adding more salt and pepper if necessary, and serve.
