Rating: 4.54 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

809 calories; protein 39.6g; carbohydrates 12.9g; fat 65.4g; cholesterol 163.5mg; sodium 1592.7mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
03/10/2011
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!! Read More
(13)

Most helpful critical review

Rating: 3 stars
10/07/2009
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. Read More
(17)
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
10/06/2009
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. Read More
(17)
Rating: 4 stars
10/27/2009
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. Read More
(13)
Rating: 5 stars
03/10/2011
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!! Read More
(13)
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Rating: 5 stars
09/18/2009
This dish is fantastic. Very spicy, easy to make, the pressure cooker makes the brisket super-tender. A family pleaser. Read More
(11)
Rating: 5 stars
03/20/2013
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! Read More
(8)
Rating: 4 stars
09/11/2011
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! Read More
(8)
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Rating: 5 stars
02/04/2012
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! Read More
(7)
Rating: 4 stars
08/13/2011
No brisker available so we used top round and a pressure cooler. Just phenomenal! Read More
(4)
Rating: 4 stars
05/22/2012
This is my third time to make it and my family loves it each time!! I had to cut back the chipotle for my kids and i take some of the cooked sauce and use it to make quinoa with it as a side dish. Family favorite Read More
(3)