Beef Brisket with Chipotle Tomatillo Sauce

Beef Brisket with Chipotle Tomatillo Sauce

13
Claudia 0

"Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans. "
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 45 m servings 809 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 809 kcal
  • 40%
  • Fat:
  • 65.4 g
  • 101%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1593 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
  2. Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
  3. Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

Reviews

13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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, gua...

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, gua...

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.

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 d...

This dish is fantastic. Very spicy, easy to make, the pressure cooker makes the brisket super-tender. A family pleaser.

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 real...

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 worke...

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 foll...

No brisker available so we used top round and a pressure cooler. Just phenomenal!

This is my third time to make it and my family loves it each time!! I had to cut back the chipotle for my kids, and i take some of the cooked sauce and use it to make quinoa with it as a side di...