"Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
" — Claudia
Watch video tips and tricks
2 (11 ounce) cans
whole tomatillos, drained
1 (7 ounce) can
chipotle peppers in adobo sauce
1 (8 ounce) can
yellow onion, chopped
1 (3 pound)
Delicious, but yes, it was spicy. Thanks for the warning! I used half of the can of chipotles and it was still a little spicy but we loved it.
SUPER SPICY! My kids could not eat it. I tried to add several tablespoons of brown sugar to cut the spice, it didn't work. My husband and I loved it! We ate it with fried corn tortillas, guacamole and cheese. I served it with Chi Chi's corn mush/casserole - it was the perfect compliment of sweet to go with the spicy.
This dish is fantastic. Very spicy, easy to make, the pressure cooker makes the brisket super-tender. A family pleaser.
I thought ( and so did my hubby and his friend, who are both foodies) that this was great!! I used a chuck roast instead of a brisket because it was on sale, and I cooked it in my crock pot. I did sautee the onions and garlic first, and seasoned and seared the meat as well before putting it in my crockpot on top of a layer of thick sliced potatoes and onions (you can remove them later if you want, but we kept it in the with shredded meat and it was awesome). I blended all of the ingredients following the recipe exactly except that i used 2 cans of tomatillo sauce instead of whole tomatillos and also i used dos equis amber to replace the water ( you could also use beef broth too, which I did add a bit of as well). Cooked for 5-6 hours. We made home made corn tortillas and black beans and rice. Finished off the rest of the Dos Equis...Awesome dinner!!! I will definately be making this again!!
I've made this with brisket and with pork tenderloin, and I prefer it with pork. I don't own a pressure cooker so I make it in the crockpot - turns out great. One can of chipotle peppers is really really spicy, so I use about half - still a little too much for me but Husband loves it. (he says the leftovers are even better the next day) Thanks!
We just got an electric pressure cooker so I tried this recipe. The only change I had to make was to use fresh tomatillos since I couldn't find canned (I softened them up in a skillet then followed the recipe). The brisket turned out tender, tasty and fast. Don't be afraid to use the entire can of chipotle peppers since the heat cooks out quite a bit. Excellent recipe but I think I'll keep making it with fresh tomatillos as they seemed to add a good tang to it!
I have a new pressure cooker and was looking for a fun recipe to try - and this was it! I couldn't find canned tomatillos at my grocer so we bought a pound of regular tomatillos - and that worked fine! Also, my pressure cooker isn't the type that goes on the stove, it is a stand alone unit and it didn't have a "medium" pressure setting - so I just cooked it on high for an hour instead and it was perfect! The chipotle spice was perfect for my husband and I - but if I cooked this for the kids I would need to cut WAY back :) -
I will make this recipe again for sure. This would probably work with any large cut of meat - though the brisket was a great way to go. VERY minimal prep and the pressure cooker does the work for you. Wonderful!
No brisker available so we used top round and a pressure cooler. Just phenomenal!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Brisket with Chipotle Tomatillo Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 588
See how to make an elegant beef tenderloin dish that’s surprisingly quick and eas
See how to make a rich and meaty pasta sauce.
Watch Chef John prepare a sensational long-simmering meat sauce.