|By :Everyday Mexican Instant Pot Cookbook by Leslie Limon|
|Course||Main Course, Snack|
|Browse Category||Kid-Friendly, Seven Ingredients or Less, Vegan & Vegetarian|
|Diet||Dairy Free, Gluten Free, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
2 1/2 - 3 cups
- 1 tbsp vegetable oil
- 40 dried árbol chiles stems removed
- 3 cloves garlic peeled
- 2 1/4 lbs tomatillos husks removed
- coarse salt
- 2 cups Water
- Set the Instant Pot to Sauté and adjust to More for high. Heat the vegetable oil in the pot, add the chiles and garlic, and sauté for 2 to 3 minutes, or until lightly toasted. Add the tomatillos and
- Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 12 minutes on high.
- When cooking is complete, quick release the pressure. Unlock and remove the lid.
- Using a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add
1 cupof the cooking liquid and process until smooth. Pour into a heat-proof bowl; season with coarse salt to taste.
Ingredient tip: For enhanced flavor, look for tomatillos milperos, a smaller, more flavorful variety, in the produce section of Hispanic grocery stores.
Everyday Mexican Instant Pot Cookbook by Leslie Limon
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
All recipes by : Everyday Mexican Instant Pot Cookbook by Leslie Limon
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