Beef Brisket with Chipotle Tomatillo Sauce Recipe -
Beef Brisket with Chipotle Tomatillo Sauce Recipe
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Beef Brisket with Chipotle Tomatillo Sauce

Recipe by  

"Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2009

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
Oct 06, 2009

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.


15 Ratings

Mar 10, 2011

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!!

Sep 18, 2009

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

Sep 11, 2011

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!

Mar 20, 2013

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!

Feb 04, 2012

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!

Aug 13, 2011

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


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  • Calories
  • 809 kcal
  • 40%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 65.4 g
  • 101%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 1593 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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