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tlalpeno broth

3 easy and delicious recipes, perfect for pressure cooking

We are in the perfect time to balance our meals with healthy recipes, and of course, enjoy them as a family.

Nothing better than cooking in a pressure cooker to save time in the kitchen and celebrate with our loved ones. Cooking in a pressure cooker is very easy, the essential thing here is the confidence that you place in your utensil when handling it.

And if we talk about safety when cooking, we recommend the Pressure Cooker Royal Prestige®. This culinary gem has 4 infallible safety mechanisms when cooking; and a 50-year limited warranty, giving you pressure cooking confidence. 

Now, with your pot in your hands: ready, set, try!

Tlalpeno Broth

INGREDIENTS:

2 kg whole chicken thighs, clean and without skin

Salt and black pepper to taste

6 cups of chickpeas uncooked, soaked in water overnight

1 cup carrot, sliced

½ cup onion, diced

¼ cup cilantro, finely chopped

2 garlic cloves, finely chopped

3 chipotle peppers, diced

10 cups of water

GARRISON:

1 avocado, sliced

4 radishes, sliced

Tortillas in strips

Green lemon, sliced

PREPARATION:

  1. Here at the Pressure cooker of 10 liters, add the chicken, previously seasoned with salt and black pepper, and the rest of the ingredients. Don't fill the pot more than two-thirds full.
  2. Close the pot tightly and cook over medium-high heat. Once pressure builds and the indicator pin rises (in about 15 minutes), lower the heat to medium and cook for 30 minutes. Make sure the pot is steaming before you continue cooking.
  3. Turn off the burner and release the pressure. Wait until all the steam has released before opening the lid. The correct way to know if you can open the pot now is when the red indicator goes down. Make sure the chickpeas are well cooked. If necessary, add salt and black pepper to taste.
  4. Serve with avocado, radish, tortilla strip and lemon wedges.

beans with pork

COOKING TIME: 42 minutes

YIELDS: 6 portions

INGREDIENTS

6 cups of water

2 cups uncooked black beans, soaked in water from the night before

½ kg of pork ribs, with meat

½ onion 

7 cloves of garlic

3 branches of epazote 

Salt to taste

CHILTOMATE SAUCE:

3 tomatoes

¼ onion

1 habanero pepper

2 sprigs of coriander 

Salt to taste

GARRISON:

5 radishes, sliced

2 sprigs of coriander, finely chopped

¼ onion, diced

Avocado, sliced

Juice of 2 green lemons

PREPARATION:

  1. In the 6-liter Pressure Cooker, add the water, beans, ribs, onion, garlic, epazote and salt to taste. Don't fill the pot more than two-thirds full.
  2. Close the pot tightly and cook over medium-high heat. Once pressure builds and the indicator pin rises (in about 12 minutes), lower the heat to medium and cook for 30 minutes. Make sure the valve is steaming before you continue cooking.
  3. Meanwhile, make the sauce. Preheat the Single Griddle on medium-high heat for 3 minutes. Immediately reduce the temperature to medium and add the tomatoes, onion and chili. Cook for 3 minutes on each side. Let cool.
  4. Carefully pour cooked ingredients, cilantro, and salt to taste into Power Blender. Cover and blend for 10 to 15 seconds.
  5. Turn off the burner, turn the dial on the regulator valve to the pressure release icon. Wait until all the steam has released before opening the lid. The correct way to know if you can open the pot is when the red indicator goes down.
  6. Serve the beans with chiltomate sauce to taste. Garnish with radish, coriander, onion, avocado, and lemon juice on top.

salmagundi

COOKING TIME: 47 minutes

INGREDIENTS

2 kg of beef (skirt or tail)

½ cup white vinegar

½ cup red vinegar

2 cups of beef broth

3 Bay leaves  

Salt and black pepper to taste

SALAD:

2 cups of lettuce iceberg, cut into long strips

2 cups romaine lettuce, cut into long strips

1 Cup of tomato, cut in julienne and without seeds 

2 cups cucumber, sliced ​​using Royal Prestige Salad Maker Cone # 5

½ cup red onion, julienned using Royal Prestige Salad Maker Cone # 2

¼ cup Mexican queso fresco, crumbled

Salt and black pepper to taste

GARRISON:

½ cup radish, sliced ​​using Royal Prestige Salad Maker Cone # 4

1 cup avocado, sliced

Green lemon juice to taste 

dried oregano (optional)

PREPARATION:

  1. In the 6-liter Pressure Cooker, add the meat, vinegars, beef broth, bay leaves, salt, and black pepper to taste. Don't fill the pot more than two-thirds full. Cover, close and turn the regulating valve with the arrow towards the pressure icon; cook at medium-high temperature. Once pressure builds and the indicator pin rises (in about 12 minutes), lower the heat to medium and cook for 35 minutes. Make sure the valve is steaming before you continue cooking.
  2. Meanwhile, combine all of the salad ingredients.
  3. Turn off the burner, turn the dial on the regulator valve to the pressure release icon. Wait until all the steam has released before opening the lid. The correct way to know if you can open the pot is when the red indicator goes down.
  4. Carefully remove the meat from the Pressure Cooker. Shred it with the help of two forks.
  5. Serve on toast in the following order: shredded beef, salad, avocado, radish, and lemon juice on top.
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