Put the meat in the Express Pressure Cooker®, with
sufficient water to cover it,
with half of the onion in chunks,
3 sprigs of cilantro, and 2 cloves of
garlic.
Close the Express Pressure Cooker® and put on the
pressure regulator, place it
on the stove with high heat for about 25
minutes or until a constant steam is released, lower
the heat to medium and cook for
20 minutes.
Remove the Express Pressure Cooker®
from the heat, let it cool, take off the
pressure regulator, open the Express Pressure Cooker® and you’re done!
Separately, in a skillet, fry the chopped
onion until translucent, add the chopped
tomatoes, when
well fried, add salt and the
guajillo chile sauce.
Strain the broth
from the meat and add it to the previous
mixture, incorporate the cooked meat,
the previously cooked potatoes, and the
chopped cilantro; let it boil until fully incorporated. Serve
hot.
You can use the store-bought guajillo chile sauce,
or you can use dried guajillo chiles. Roast on
a griddle over low heat 30 g of dried
guajillo chiles for about 4 minutes.
Soak in hot water to cover for
5 minutes until soft.
Drain and remove the stems and seeds,
blend the soaked chiles and strain.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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