Replicating my husband’s favorite lunch from Chipolte is definitely a sure way to his heart! I have to admit, I love their food as well and searched to find a way to make it at home. I’m a big fan of letting something slow cook and having a tasty, easy meal at the end of the day. Pair this with Cilantro Lime Rice and you wont want to wait in line anymore!
I decided to try using a pressure cooker for the first time with this recipe. I’ve always been scared of them for some reason. I think it is because I’ve seen too many novices get hung up on them on Iron Chef! If they can’t do it, how am I supposed to? I borrowed my mother-in-law’s and took a deep breath and hit start. All pressure cookers vary, so if you have a pressure cooker that only has one setting, I would check the meat after 1 hour. This is what I did and it was ready to go. The recipe below calls for 2 hours, on a low setting.
- 3 lbs beef eye round or bottom round roast, all fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juiced
- 2-4 chipotles in adobo sauce (to taste)
- 1 Tbsp ground cumin
- 1 Tbsp ground oregano
- 1/2 tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
Place garlic, onion, lime juice, cumin, oregano, chipotles, and ground clove in a blender.
Cut meat into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices (what you blended), water, and bay leaves and simmer low two hours in a pressure cooker. If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on a low flame and add more water from time to time to make sure it doesn’t dry out.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred the meat with two forks and reserve the liquid for later. Discard the bay leaf. Return the shredded meat to the pot, adjust salt and cumin if needed, and add some of the reserved liquid back. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.