Flavored with smoky chipotle chiles and cumin, this beef dish is perfect served over rice with black beans on the side or fajita style, with tortillas and condiments. Or shred the meat and use it as a filling for burritos or tacos.
SERVES: 6
INGREDIENTS:
- 4 tablespoons canola oil
- 3 pounds boneless short ribs, or 5 pounds bone-in short ribs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 large red onion, finely chopped
- 2 chipotle chiles in adobo sauce, drained and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
- One 14-ounce can chopped tomatoes with their juice
- 3 cups beef stock (page 20) or store-bought beef broth
- 1/2 cup orange juice
- 1/2 cup finely chopped fresh cilantro
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
- Sprinkle the meat evenly with the salt and pepper.
- Add the meat to the pressure cooker a few pieces at a time and brown.
- Remove the meat to a plate when done.
- Add the remaining 2 tablespoons of oil to the pan.
- Add the onion, chipotle chiles, cumin, and oregano.
- Saute for 2 minutes or until the onion begins to soften.
- Add the green bell pepper, tomatoes, stock, and orange juice.
- Return the beef to the pan.
- Lock the lid in place and cook at high pressure for 25 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 top of the sauce.
- Stir in the cilantro.
- Serve the beef napped with the sauce
