Carne Entomatada - Beef with Mexican Tomato Sauce
Lean beef combines with Mexican spices and pantry staples in this delicious and easy one-pot pressure cooker meal. Serve it with tortillas, or as a stew!
Servings 8 people
Calories 295kcal
Ingredients
- 2.5 lbs lean beef (e.g. brisket or inside round)
- 2 tbsp vegetable oil or lard
- 2 medium onions sliced (see note)
- 5 cloves garlic minced
- 1 tbsp piloncillo or brown sugar
- 2 bay leaves
- 28 oz crushed tomatoes (see note)
- 1/2 tsp salt or to taste
- 3 red peppers sliced
Spice Mix
- 5 allspice berries or 1/2 tsp ground allspice
- 1 tsp cumin (whole or freshly ground)
- 1/2 tsp ground coriander (freshly ground)
- 1 tbsp ancho chili powder
- 1/4 tsp dried oregano
- pinch black pepper
To Serve (Optional)
- cilantro chopped
- pickled red onions
- tomato diced
- flour tortillas
Instructions
- (For stovetop and slow cooker methods, see the notes below)Cut the beef into several large pieces and set it aside. Allow it to reach room temperature.
- Prepare the spice mix by grinding and mixing the whole spices, or simply by mixing pre-ground spices thoroughly. Set aside.
- Set your Instant Pot (or other electric pressure cooker) to the saute setting and add the vegetable oil.
- Add about half of the beef to the pot. Brown the meat, turning the pieces in order to brown them all over. Remove them from the pot and repeat with the remaining beef.
- Return all the beef to the pot, and pour the spice mix over the meat. Toss the ingredients a bit and let the spices sizzle in the oil for about 30 seconds, then add the onions, garlic, tomatoes, bay leaves, and salt.
- Seal the lid and cook on high pressure for 45 minutes (manual setting).
- Allow the pressure to release naturally, then remove the lid and add the red peppers. Set to the saute function and simmer the mixture for 10-15 minutes, or until peppers are soft. Remove from heat and serve (see note below for serving suggestions).
Notes
Onions – Slice the onions if you're using a pressure cooker (they'll more-or-less disintegrate), but dice them finely if you're adapting for a slow cooker or stovetop.
Tomatoes – Passata can be substituted for crushed tomatoes. Whole or diced tomatoes can also be blended and used. A simple tomato sauce (i.e. without many added ingredients) can also be used in a pinch.
Slow Cooker Variation – Brown the beef in a heavy-bottomed pot or pan. Add the spices to the pan with the browned beef and oil and toss/stir until everything is nicely fragrant; about 30 seconds. Transfer the contents of the pan your slow cooker. Add all the remaining ingredients (minus the peppers), then cover and cook on low for 8-9 hours, or on high for 5-6 hours. After the allotted time has passed, check to see if the beef is tender enough. If it’s done to your liking, add the sliced peppers, then cover again and allow to simmer for 20-25 minutes, or until the peppers are soft but not falling apart.
Stovetop/Oven Variation – The best way to do this is with a large Dutch oven or other heavy-bottomed pot with a lid. Brown the beef in the pot, then add the spices and toss/stir until everything is nicely fragrant; about 30 seconds. Add all the remaining ingredients (minus the peppers), then reduce the heat to low and cover. Simmer on the stovetop for 4-5 hours, or until the meat is falling apart and very tender. Alternatively, after combining the ingredients, transfer the covered pot to an oven preheated to 300°F (150°C), and cook for 4-5 hours. The latter method is recommended if you have a tough time getting a low enough temperature on your stovetop.
Serving Suggestions
1. Tacos - I prefer flour tortillas for this recipe, but corn is good too.
2. Entomatadas - Fill or roll corn tortillas with the meat and peppers, then drench the combination with the tomato sauce.
3. Stew - Serve over rice, inside of tamales, with some fried tortillas, or with some nice crusty bed.
1. Tacos - I prefer flour tortillas for this recipe, but corn is good too.
2. Entomatadas - Fill or roll corn tortillas with the meat and peppers, then drench the combination with the tomato sauce.
3. Stew - Serve over rice, inside of tamales, with some fried tortillas, or with some nice crusty bed.
Nutrition
Calories: 295kcal | Carbohydrates: 15g | Protein: 33g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 390mg | Potassium: 947mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1907IU | Vitamin C: 69mg | Calcium: 65mg | Iron: 5mg