Instant Pot Brisket with Pasilla-Morita Adobo

🧂 Ingredients

• 4 pasilla chilies
• 2 morita chilies
• 2 tbsp apple cider vinegar
• 1 medium tomato
• 1 medium sweet onion

  (~250 g)
• 3 cloves garlic

  unpeeled
• 1 tsp piloncillo

  or brown sugar
• 1/2 tsp dried oregano

  (preferably Mexican)
• 1 inch piece cinnamon

  or 1/2 tsp ground (see note)
• 1 tsp allspice berries

  or 1/2 tsp ground
• 1/2 tsp cumin seeds

  or 1/2 tsp ground
• 1 tbsp vegetable oil
• 1/4 tsp black pepper
• 1/2 tsp salt

  or to taste
• 1.4 kg beef brisket

  fat trimmed (about 3 lbs)
• 1/2 cup beer
• 1 cup stock

  beef or vegetable, preferably a low-salt variety
• 1/4 cup pasilla-morita adobo
• 3-4 medium poblano peppers
• salsa verde
• cotija cheese

  or other salty, crumbly cheese
• pickled red onion
• corn tortillas

  toasted, and kept warm

Instructions

• 1 Soak the morita and pasilla chilies in very hot water for 10 minutes. After this
  time, carefully remove the stems and as many of the seeds as you can manage.
  Reserve the softened chilies and the soaking liquid.
• 2 Preheat the broiler of a stove or an outdoor grill. Roast the onions, tomatoes,
  and garlic until moderately charred (on an outdoor grill, the garlic took about
  2 minutes, the tomatoes about 5, and the onions about 7). See also the
  instructions for the rajas below.
• 3 Place the charred vegetables and softened chilies in a blender, along with all
  of the remaining adobo ingredients and 1/2 cup of the chili soaking liquid.
  Blend until the adobo sauce is smooth.
• 4 Roast the poblano peppers under a broiler, over a gas flame, or on an outdoor
  grill (the latter is my personal favorite way to do this). Turn the peppers
  occasionally until the skins are blackened all over. Place the roasted peppers
  in a large bowl and cover tightly (a fitted lid or plastic wrap works well). Set
  aside for at least 20 minutes, and up to several hours.
• 5 Before serving, peel, seed, and slice the poblano peppers into long strips.
• 6 (Instructions are for the Instant Pot brand of pressure cooker - for other
  brands, see the notes below). Sear beef. Add beer, then add adobo and stock.
• 7 Cook for 1 hour. Let the pressure release naturally, or (if you're pressed for
  time) let stand for 5 minutes then release the valve manually.
• 8 Load up a corn tortilla with some brisket, a little extra sauce, and a few raja
  strips.  Top with cheese, salsa verde, and onions.  Enjoy immediately.

Nutrition Info