Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •2.5 pounds beef chuck, cut into 1-inch cubes
- •salt and ground black pepper to taste
- •1 tablespoon vegetable oil
- •1 onion, diced
- •3 cloves garlic, chopped
- •2 tablespoons ancho chile powder
- •2 teaspoons Spanish paprika
- •1 teaspoon ground cumin
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon chipotle chile powder
- •0.25 teaspoon cayenne pepper
- •0.5 teaspoon dried oregano
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •1.25 cups water
- •0.125 cup ground corn chips
- •0.125 cup chopped fresh cilantro
- •0.125 cup chopped green onions
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
- Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
- Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
Nutritional Facts
Per 6 servings
- Calories: 358
- Carbohydrate: 9g
- Fat: 25g
- Fiber: 2g
- Protein: 24g
- Sugar: 2g
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