1 tablespoon chiles in adobo sauce from the chipotle peppers in adobo
12 ounce beer
1 tablespoon chili powder
2 chipotle peppers in adobo sauce canned chopped
1 teaspoon ground cumin
1.5 teaspoons kosher salt
2 teaspoons vegetable oil; peanut oil preferred
16 ounce salsa
3 pounds stew meat beef, pork, and/or lamb
1 tablespoon tomato paste
30 tortilla chips
Equipment
bowl
mixing bowl
pot
pressure cooker
Directions
Watch how to make this recipe.
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot.
Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot.
Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes.
Remove from the heat and carefully release the steam.
